So we’ve had our first crop of potatoes! I love proper homegrown potatoes, apart from tasting about a hundred times better than anything you can buy in the shops, they are so very easy to grow, we’ve never failed at potatoes (same can’t be said for other things we have grown before). We got 4lbs from our plants this year, so that will last us quite a long time. Check back for more progress, our salads are coming along nicely as is the tomato plant –which seems to be yielding one very huge tomato rather than lots of them.
A bit of a mixed last couple of days…
Firstly, I finally succeeded to make lemon drizzle cake! Normally it turns out a bit of a sunken mess, but this time it rose perfectly, was light and the topping nice and sweet and tangy and crunchy.
I used this recipe (it doesn’t come out as grey brown looking as that picture though, its very much golden and a lovely lemony colour inside).
It was gorgeous with a bit of ice cream.
We’ve also had a bit of cat drama in our household! We cooked a lovely roast chicken yesterday too, and kept the rest in the fridge to eat today. Got home from work this evening to find the fridge door broken into and a very greasy and guilty looking cat. She has had to be washed with pet shampoo as she had a greasy head, so that was her punishment. Look at the guilt:
She’s in the dog/cathouse this evening!
It took me such a long time to find a recipe for orange and almond cake that I thought I’d post it here.
It’s a very light sponge with not too much overpowering almond or orange, which is what I like. For a stronger orange-y taste from concentrate orange juice could work well.
In the end I improvised on a normal
Victoria sponge recipe and hoped for the best!
200g unsalted butter – softened
200g granulated or caster sugar
200g self raising flour
4 eggs (I used medium)
1 tsp of vanilla extract
Zest and juice of one large orange
100g almonds – ground up – I bought flaked almonds and ground them up myself as the chopped ones were twice the price!
Heat oven to gas mark 4.
Cream together butter and sugar until soft and fluffy
Add eggs in one at a time, beating in thoroughly before the next. Add vanilla and orange zest and juice.
Then fold in the flour and the almonds until combined.
Pour into a lined and buttered cake tin and bake for 1 hour – this can also make two smaller sponges which you can then layer up with icing/cream in the middle. My oven tends to take a long time to cook cakes so keep an eye on it every 15minutes or so.
Remove from oven, rest for a few minutes before turning out onto a plate or wire rack.
This cake makes a lovely warm dessert; we had ours with ice cream, which was lovely. The top is very crispy when warm and the inside fluffy and soft. Unfortunately no pictures as we’ve scoffed most of it already!