#Lemon Drizzle Cake With Edible Flowers

[kidbakery]

Our bakery is a cozy haven where the aroma of freshly baked goods fills the air, inviting you to indulge in our delightful creations.

Introduction: Cake decorating is an art form that transforms simple baked goods into stunning centerpieces for any occasion. Whether you’re a novice or a seasoned pro, there’s always something new to learn. In this post, we’ll explore essential tips and techniques to elevate your cake decorating skills.

1. Choosing the Right Tools: Invest in quality tools. A good set of decorating tips, a turntable, and offset spatulas are essential for creating beautiful cakes. Don’t forget a bench scraper for smooth sides!

2. Mastering the Basics: Start with a crumb coat. This thin layer of frosting helps seal in crumbs and creates a smooth surface for your final layer of icing.

3. Exploring Icing Types: Buttercream, fondant, and ganache each have their unique properties. Buttercream is easy to work with and delicious, while fondant provides a sleek finish. Ganache adds a rich chocolatey glaze that’s hard to resist!

4. Adding Texture and Patterns: Experiment with different textures using tools like combs or even household items like forks. Ruffles, stripes, and polka dots can make your cake visually stunning.

5. Personalizing Your Design: Don’t shy away from personal touches. Incorporate themes, colors, or flavors that reflect the occasion or the recipient’s personality. Edible flowers, sprinkles, and fruit can add a delightful finish.

Conclusion: With practice and creativity, anyone can become a cake decorating pro. Remember to have fun and let your personality shine through in your designs. Happy decorating!

Must-Try Cake Recipes for Every Occasion

Introduction: Whether it’s a birthday, anniversary, or just a weekend treat, cakes are a perfect way to celebrate. Here are five must-try cake recipes that are sure to impress your friends and family.

1. Classic Vanilla Bean Cake: This timeless recipe features a soft and moist vanilla bean cake layered with creamy vanilla buttercream. Perfect for any celebration, it pairs wonderfully with fresh berries.

2. Rich Chocolate Layer Cake: Indulge in layers of rich chocolate cake frosted with silky chocolate ganache. This cake is a chocolate lover’s dream and can be enhanced with chocolate shavings or fresh raspberries.

3. Lemon Drizzle Cake: Light and zesty, this cake is ideal for spring and summer gatherings. A simple lemon glaze drizzled over a moist lemon-infused cake provides a refreshing burst of flavor.

4. Carrot Cake with Cream Cheese Frosting: Packed with shredded carrots and warm spices, this cake is a favorite at any gathering. The cream cheese frosting adds a tangy sweetness that perfectly complements the flavors.

5. Funfetti Cake: Perfect for birthdays and celebrations, this vibrant cake is loaded with colorful sprinkles. Pair it with buttercream frosting and more sprinkles for a festive touch!

Conclusion: These cake recipes are not only delicious but also versatile enough to suit various occasions. Don’t be afraid to get creative with decorations and flavor variations. Bake up some joy today!

Cakes Around the World: A Journey Through Flavor

Introduction: Cakes are a universal delight, but each culture brings its unique flavors and traditions to this beloved dessert. Join us on a journey around the world as we explore diverse cake varieties that showcase the rich culinary heritage of different regions.

1. Tiramisu (Italy): This iconic Italian dessert is a luscious combination of coffee-soaked ladyfingers and creamy mascarpone cheese. Traditionally dusted with cocoa powder, tiramisu is a perfect balance of rich and light, making it a favorite after dinner.

2. Sachertorte (Austria): A true classic from Vienna, Sachertorte is a decadent chocolate cake with a layer of apricot jam and a smooth dark chocolate icing. Served with a dollop of whipped cream, this cake is both elegant and indulgent.

3. Tres Leches Cake (Mexico): This moist sponge cake is soaked in a mixture of three milks—evaporated milk, condensed milk, and heavy cream—resulting in a rich and creamy texture. Often topped with whipped cream and fresh fruit, it's a must-try for anyone seeking a unique dessert.

4. Pão de Ló (Portugal): A light and airy sponge cake, Pão de Ló is simple yet delightful. It’s often served plain or with a dusting of powdered sugar and pairs perfectly with a cup of tea or coffee. Some variations include fillings of fruit or custard.

5. Black Forest Cake (Germany): This German delight features layers of chocolate sponge cake, whipped cream, and cherries, often with a hint of Kirsch (cherry schnapps). The combination of chocolate and fruit makes it a showstopper at any celebration.

Conclusion: Exploring cakes from around the world is not just about tasting delicious treats; it’s also a way to connect with different cultures and traditions. Whether you’re inspired to bake one of these cakes or simply appreciate their history, each bite tells a story. Happy baking and tasting!

[arapinabakery]

Milestone Magic: Crafting Memorable Cakes for Every Celebration

Milestone celebrations are a wonderful way to commemorate significant life events. Whether it seems like you are about to cross the fabulous 40s, or you are attending a graduation, or it is a young boy’s birthday party, the right cake is important. In this blog I will share some cool ideas with you about 40th birthday cakes, yummy vegan brownies, amazing ideas for a birthday cake for boys and beautiful graduation cakes..

40th Birthday Cakes: A Celebration of Life

Most people working towards age 40, and age 40 itself, is usually the most welcome milestone — a time to reflect as well as innovate and have fun. The type of cake you choose can make a big difference to the whole mood of the party. Here are some unique ideas to inspire you:

1. Classic Chocolate Indulgence

2. Retro Nostalgia

Make your cake look classic and traditional, but bring it to the 1980s or 1990s to represent the youthful years of the birthday person. Dream vivid: neutral shades, tessellations, and, probably, references to favourite childhood sweets. A retro themed cake is satisfying for the taste buds and does bring back special memories for the birthday celebrant and the guests.

3. Floral Elegance

For a more sophisticated solution a cake decorated with flowers may be ideal — especially with flowers that are edible. Choose this basic vanilla sponge, sandwiched with lemon curd, and butter cream and garnish with flowers. What a refined cake, it may fit as a show stopper at HIGH class reunion.

Vegan Brownies: A Delicious Alternative

Or for a delicious sweet treat that would not leave vegans disappointed, vegan brownies are a perfect treat that everyone will enjoy. Here’s how to make vegan brownies that are rich and fudgy:

1. Ingredients Matter

Extraordinary vegan brownies are all about ingredients. Substitute bananas which should be ripe or applesauce for the eggs and get the best cocoa for a rich flavour. It is very advisable to incorporate nuts or chocolate chips, since it adds delightful texture and improves its taste.

2. Decadent Variations

You might want to put a twist to your brownies. For an added extra drizzle in some peanut butter or caramel sauce before putting it into the oven. However for that extra taste to merge it with both sweet and salty, you could also add some sea salt on the top as seasons.

3. Presentation

Vegan brownies should be best served in small pieces as they will be irresistible once cut into little cubes, and topped with icing sugar or served with berries to attempt sophistication. That makes them a good choice not only for vegetarians, but for anyone who is craving something sweet.

Birthday Cake for Boys: Fun and Playful Designs

On boy birthday occasions the cake has to represent the boy’s personality or hobbies as is the case of the theme of the birthday occasion. Here are a few ideas that are sure to bring a smile to his face:

1. Superhero Cakes

For the jack of hearts, you can choose a birthday cake with a design of his favourite superhero or a cake with someSvc as superheroes on it. Cake designs seem to pop when they are bright or when they have some sort of overbearing design; you can also add flavours kids enjoy, such as chocolate or sprinkles on vanilla.

2. Sporty Themes

The cake ideas can be simply ideas of a ball such as a football, a cricket ball, or even the attire of the athlete in the form of a jersey. You can add lanterns with his favourite sports team’s pictures or players’ pictures that are edible.

3. Animal Adventures

If the birthday boy loves animals, a cake decorated with his favourite creatures can be a delightful surprise. Think of a jungle or safari theme, complete with colourful animal figures and vibrant icing.

Graduation Cakes: Celebrating Achievements

Graduation is a significant achievement, and a cake can add a touch of festivity to the celebration. Here are some ideas to honour this milestone:

1. Cap and Gown Theme

A cake shaped like a graduation cap or decorated with fondant diplomas can beautifully encapsulate the occasion. You might consider a two-tier cake, with the top tier resembling a cap and the bottom tier featuring the school colours.

2. Personalised Touch

Consider personalising the cake with the graduate’s name and the year of graduation. You can also incorporate elements that reflect their future aspirations, whether that be in the form of symbols related to their chosen field of study or hobbies.

3. Flavours to Remember

When it comes to flavours, think about what the graduate enjoys. A popular option might be a rich red velvet cake or a zesty lemon drizzle cake — both of which are sure to impress guests and create lasting memories.

Conclusion

Whether it is serving a special 40th birthday cake, enjoying vegan brownies, or thinking about an entertaining birthday cake for boys, or even ordering graduation cakes to commemorate success, a fitting cake always adds another dimension. There are as many themes as 40th Birthday Cakes to basic and cute designs for boys and magnificent Graduation Cakes, it is possible to create thousands of variations for each occasion. And that reminds me of the vegan brownies which are not only yummy but also can be prepared according to everyone’s preference and needing more than just the normal yummy requirement.

Remember, a cake isn’t just a dessert; it’s a way to express love and celebrate achievements. So, as you plan your next celebration, consider how these cake ideas can enhance your special moments. Cheers to sweet celebrations!

[cakebake0061]

Seasonal Specialties: Cakes for Every Occasion and Holiday

Visit us :

On every occasion, cakes hold a special place in celebration, especially birthdays, anniversaries, seasons, festivals, etc. We have different flavors of cakes provided every season. Every season and occasion brings unique flavors, themes, and colors that make the best cakes. Mango Passion fruit cake for the summer season and gingerbread cake for the winter season, etc. From spring to winter, cakes become indispensable. 

Cake Bake is continuing its journey by making the best cakes in Trivandrum city. Our specialty is to craft the best cakes based on customer preferences. We make memorable moments in your special days with our perfect treat and to beautify every season and festival. Here are some seasonal specialties that make you crave them.

Spring cakes

Spring is a season of renewal, freshness, and vibrant colors, making it the perfect inspiration for delightful and beautiful cakes. Whether you are going for a picnic or celebrating the Easter holiday, spring cakes are perfect for it. Here are some popular and creative ideas for spring cakes that capture the essence of this lively season.

1. Lemon Elderflower Cake

Light and fragrant, this cake combines the brightness of lemon with the delicate floral notes of elderflower. Adorned with edible flowers and a light lemon, this cake is both elegant and refreshing.

2. Strawberry Shortcake

A classic spring dessert featuring layers of fluffy sponge cake, fresh strawberries, and whipped cream. Topped with whole strawberries and mint leaves, they are often dusted with powdered sugar for a simple look.

Spring is the symbol of beginning or renewal, so our cakes capture the essence of the season.

Summer cakes

Summer is the perfect time to enjoy light, refreshing, and vibrant cakes that capture the essence of the season. From tropical flavors to fresh fruit toppings, summer cakes are all about bringing a sense of joy and warmth to your taste buds. 

Coconut Lime Cake

A tropical-inspired cake that brings the freshness of lime and the sweetness of coconut together. Finished with coconut flakes and lime slices, giving it a bright look.

Mango Passionfruit Cake

It is a new recipe to celebrate the summer season, and lovely customers will like it. This cake features layers of mango and passionfruit mousse, making it a hit at summer parties. It will relax our minds and give us a refreshing feeling.

Autumn Cakes

Autumn is the season of Halloween and the Thanksgiving holiday, so earthy-toned flavors of fall come with cakes that highlight seasonal ingredients like apples, pumpkins, carrots, and spices.

Apple Caramel Cake:

Moist apple cake layers drizzled with caramel sauce and topped with spiced buttercream capture the essence of autumn. Topping with caramel adds more elegance to the cake.

Carrot Cake

Although a year-round favorite, carrot cake fits perfectly in autumn with its warm spices, shredded carrots, and sometimes added pineapple or nuts. Topping it with fondant carrots and frosted with whipped cream makes it more attractive.

Red Velvet Cake

Transform this classic cake into a Halloween treat with black frosting and eerie decorations. It gives more vibes to Halloween Day and gives a realistic view of the celebration.

Winter Cakes

Winter is filled with snow and cold; however, cakes give more vibrant warmth to warm up. This season becomes a festival of cakes with different flavors, colors, and unique designs. Winter cakes often feature rich flavors, decadent ingredients, and festival decorations that bring warmth and cheer.

Gingerbread Cake

Spiced with ginger, cinnamon, and cloves, this cake is perfect for holiday celebrations. Decorate with gingerbread cookies and royal icing for a festive touch.

Peppermint Mocha Cake

Inspired by the popular winter drink, this cake combines the flavors of chocolate, coffee, and peppermint for a delightful treat. This cake is a new recipe for Cake Bakes. Customers who like mocha drinks must try this cake.

Although seasonal cakes give more energy, are refreshing, and create good vibes in every season with good memories, we promised that our cakes would create colorful moments. Cake is not a dessert; it is just an emotion filled with special moments.

Tips for Creating Seasonal Cakes

Making the cake in the proper steps results in only the perfect cakes that customers would like. Here are some tips to craft the perfect cake because so many cake makers make mistakes. So beware of the mistakes and start your journey with Cake Bake.

Use fresh and healthy ingredients.

Using fine and healthy ingredients will produce a perfect and delightful cake, and the use of fresh fruits, vegetables, and spices will enhance the flavor of cakes.

Embrace seasonal colors.

Use colors that reflect the season or holiday, such as pastels for spring, bright hues for summer, earthy tones for fall, and rich, deep colors for winter. It will add more color to your celebrations and festivals. Also, it gives uniqueness to seasons with mango passion fruit cake, peppermint mocha cake, and apple caramel cakes. 

Customize the cakes.

One of the greatest specialties of cakes is the ability to customize them according to personal preferences and themes.Select the best theme based on the festival or personal stories, and also select flavors that match it.

Start with a solid foundation.

After baking cakes, the next step is frosting with rich whipping cream. For this, cut the cakes into layers using a serrated knife or a cake leveler of the same size. Apply a thin layer of frosting and chill the cake for 15 minutes before adding the finished look. Then use an offset spatula or bench scraper to achieve a smooth finish.

Decorative with elegant designs

The decoration of cakes is an art that shows our creativity and skill. Using fondant in a variety of  shapes and different colors will enhance its beauty. Creating texture and patterns using fondant or icing adds a professional touch to cakes. Decorating flowers and fruits in summer and autumn cakes will give a realistic view.

Seasonal and holiday cakes pave a way to celebrate and joy the holiday days.Later, it will give us nostalgia and hold special memories.

Occasional cakes

Every occasion echoes the celebration of joy and laughter. Nowadays, everyone tries to celebrate their small joys with cakes and sweets, like welcoming new-born babies, graduation, retirement, engagement, etc. Therefore, unique flavors and designs of cakes will capture every celebration. Here are some occasional cakes: 

Birthday cakes

Firstly, there can be different varieties of flavors, like red velvet, strawberry, butterscotch, mango,mango ,chocolate etc. Mainly vanilla cakes with customized designs based on the customer’s preferences. Decorate the cake with suitable toppings, candles, and colorful sprinkles.

Wedding cakes

In the moment of happiness for the bride and groom, cakes and desserts enhance sweetness in life. The multi-tier cakes with elegant designs attract the audience. Most of the cakes are white with beautiful flowers, sugar balls, and cake toppings. Other specials like cupcakes, pastries, and cake sickles also bring beauty to the celebration. 

Anniversary cakes

An anniversary is the annual recurrence of a date marking a notable event; it can be marriage or commemoration of a previous event. So variety in cakes brings more joy. Red velvet heart-shaped cake is suitable for a marriage anniversary, and chocolate truffle and apple caramel cake are also suitable for this occasion.

Baby shower cakes

Nowadays, parents reveal the gender of newborn babies through small functions. The cakes hide a surprise inside either a blue or pink filing. for boys, blue-colored cakes, and pink-colored cakes for girls. Moreover, welcome babies by cutting cakes. It can be a themed cake with fondant of objects related to babies, animals, or pastel colors. 

Valentines cakes

Gives a delightful gift as cakes for your dear ones to celebrate Valentine's Day. A heart-shaped cake is perfect for this special moment. Red frosted cake or chocolate-covered strawberry cake with fresh strawberries, heart sprinkles, and a message 

Bride-to-be cakes

Celebrate bachelorette parties with the bride to be caked by the beautiful cake topper of the bride. The cake featured red, white, and pink colors. It is a pre-wedding function, but cakes bring more gorgeousness to this function. It can be single-layered but be the richest cake.

Christmas cakes

Christmas is a celebration of joy and cheerfulness. We are all excited and joyful on the days of Christmas. Plum, carrot, peppermint mochi, and gingerbread cakes are the highlights of Christmas. It gives more vibrant warmth in the winter season.Cakes can be red, green, or white colors.This cake decorates Christmas with happiness and delight.

Thanksgiving cakes

Thanksgiving is a time to gather with family and friends to celebrate and give thanks. Alongside the traditional pies, cakes can add a sweet and festive touch to the dessert table. Apple caramel cake is featured on this occasion. It can be topped with apple pieces, and dripping the caramel will increase the taste of the cake. Piecake and orange cake are the other specials. 

Seasonal and occasional cakes pave the way for happiness in special moments. In each season, cakes become the reason for memorable moments. Whether you are celebrating an anniversary, birthday, or Thanksgiving, cakes will make you ecstatic. Although cake is an irreplaceable treat in celebration,.

Cake Bake is the best shop in Trivandrum city. We provide customized cakes and other accessories to decorate the occasion. You can explore the special cake every season by visiting our shop. We are very happy to deliver the sweets to you.

[myflowertreeflower]

Indulge Your Sweet Tooth with Delicious Sugar-Free Cakes Available Online

Introduction to Sugar-Free Cakes

Are you a sweet tooth looking for guilt-free indulgence? Look no further than sugar-free cakes! These delectable treats offer all the flavor and satisfaction of traditional cakes without the added sugar. Join us as we explore the world of delicious sugar-free cakes available online, perfect for satisfying your cravings while keeping your health in check. Let's dive into a world where sweetness meets wellness!

Benefits of Choosing Sugar-Free Options

When it comes to indulging your sweet tooth, opting for sugar-free cakes can bring a range of benefits to the table. Choosing sugar-free options can help in managing blood sugar levels, making them a great choice for individuals with diabetes or those looking to reduce their overall sugar intake. Additionally, sugar-free cakes are often lower in calories compared to traditional sugary treats. This can be beneficial for anyone watching their weight or trying to maintain a healthy lifestyle without compromising on enjoying delicious desserts.

Popular Types of Sugar-Free Cakes

When it comes to sugar-free cakes, there is no shortage of delicious options to satisfy your sweet tooth without the guilt. From classics like chocolate and vanilla to more exotic flavors like lemon or coconut, the variety of sugar-free cakes available online is endless. If you're feeling adventurous, why not try a sugar-free almond flour lemon cake? Light and refreshing, this citrusy treat pairs perfectly with a cup of tea or coffee for an afternoon pick-me-up.

Where to Find the Best Sugar-Free Cakes Online

Craving a delicious sugar-free cake but don't know where to find the best ones online? Look no further! There are numerous bakeries and online shops that offer a wide variety of mouthwatering sugar-free cakes to satisfy your sweet tooth without the guilt.

Tips for Baking Your Own Sugar-Free Cake

Looking to bake your own sugar-free cake at home? Here are some tips to help you create a delicious treat without the guilt. First, choose high-quality ingredients like almond flour or coconut flour as a base instead of regular flour. These alternatives add nutrition and flavor to your cake while keeping it sugar-free. Experiment with natural sweeteners such as stevia, erythritol, or monk fruit to add sweetness without the added calories of sugar. Be mindful of the quantity used as these sweeteners can be more potent than traditional sugar. Creative Ways to Decorate and Serve Sugar-Free Cakes

When it comes to decorating and serving sugar-free cakes, the possibilities are endless. One creative way is to use fresh fruits like berries or sliced kiwi to add a pop of color and natural sweetness. Another option is to drizzle a sugar-free chocolate ganache over the cake for a decadent touch without all the added sugar. For a fun twist, consider adding edible flowers or mint leaves as garnishes for an elegant presentation. Dusting the cake with powdered erythritol or stevia can give it a beautiful finish while keeping it low in calories. Experimenting with different piping techniques using whipped coconut cream or Greek yogurt frosting can elevate the look of your sugar-free creation. When serving your sugar-free cake, consider pairing it with a dollop of unsweetened whipped cream or a scoop of no-sugar-added ice cream for an extra special treat. Don't forget to serve each slice with love and care, making every bite as delightful as the last.

Conclusion: Treat Yourself without the Guilt

Indulging in delicious sugar-free cakes is a guilt-free way to satisfy your sweet tooth while maintaining a healthy lifestyle. With various options available online, you can easily find the perfect sugar-free cake that suits your taste preferences and dietary needs.

[unitywedding]

Wedding Cakes

Wedding cakes are the traditional cakes served at wedding receptions following dinner. They are usually made of multiple tiers, covered with fondant or buttercream icing, and decorated with flowers, ribbons, or other embellishments. Some couples also choose to have a groom's cake, a smaller cake that reflects the groom's personality or hobbies. Wedding cakes have a long and fascinating history that dates back to ancient times. Did you know that in some parts of England, the wedding cake is served at a wedding breakfast, which is not a morning meal but a feast held after the ceremony? Or that in medieval times, guests would bring small cakes or pastries and stack them in a pile, and the bride and groom would try to kiss over them without knocking them down? Or that in some cultures, the wedding cake is a symbol of fertility and prosperity, and guests would take home a slice for good luck? Nowadays, wedding cakes are more of a centerpiece than a dessert, and they reflect the couple's style, theme, and preferences. There are so many options to choose from, such as naked cakes, semi-naked cakes, macaron cakes, doughnut cakes, croquembouche cakes, and more. You can also customize your cake with different flavors, fillings, colors, and toppings. Some of the most popular wedding cake flavors are vanilla, chocolate, red velvet, lemon, carrot, and coconut. If you're planning your wedding and looking for some inspiration for your cake, you've come to the right place. I've compiled a list of some of the most beautiful and delicious wedding cakes I've seen online. Check them out below and let me know what you think! - A stunning three-tiered cake with white fondant, gold accents, and fresh roses. This cake is elegant and timeless, perfect for a classic wedding. - A whimsical two-tiered cake with buttercream frosting, colorful sprinkles, and a cute cake topper. This cake is fun and playful, ideal for a casual wedding. - A gorgeous four-tiered cake with naked layers, cream cheese frosting, and fresh berries. This cake is rustic and natural, suitable for an outdoor wedding. - A decadent five-tiered cake with chocolate ganache, caramel drizzle, and salted pretzels. This cake is rich and indulgent, great for a winter wedding. - A lovely one-tiered cake with lavender buttercream, edible flowers, and macarons. This cake is simple and sweet, wonderful for a small wedding. I hope you enjoyed this post about wedding cakes. And don't forget to subscribe for more posts like this one. Thanks for reading! #WeddingPlanning #WeddingDirectory #WeddingTips #Weddings #unitytheweddingdirectory #unity #weddingdirectory #weddingplanner #weddingcake Read the full article

[akshaymehndiratta]

Akshay Mehndiratta - Sweet Delights: Recipes, Tips & Ideas

Akshay Mehndiratta says, Welcome to the tantalizing world of Sweet Delights! Indulge your senses as we take you on a journey filled with delectable desserts, expert baking tips, and creative ideas to satisfy your sweet tooth. Whether you're a seasoned baker or just starting out, this collection of recipes, tips, and ideas will inspire you to create heavenly treats that will impress family and friends. So grab your apron, preheat that oven, and let's embark on a delightful adventure together!

Section 1: Irresistible Recipes

In this section, we present a selection of irresistible dessert recipes that will have you reaching for seconds. From classic favorites to innovative creations, there's something for every taste bud.

1. Decadent Chocolate Lava Cake: Indulge in the ultimate chocolate lover's dream with this rich and gooey delight. The warm, oozing chocolate center will leave you craving for more.

2. Creamy Vanilla Panna Cotta: Experience the smooth velvety texture of this Italian dessert, complemented by a delicate vanilla flavor. Customize it by pairing it with fresh fruits, caramel sauce, or even a drizzle of chocolate.

3. Strawberry Shortcake Parfait: Layers of fluffy sponge cake, sweet strawberries, and luscious whipped cream create a delightful dessert that is as visually appealing as it is delicious.

4. Salted Caramel Brownies: The perfect balance of sweet and salty, these fudgy brownies will have you coming back for seconds. The gooey caramel swirls add an extra layer of decadence.

Section 2: Expert Baking Tips :

Baking is both an art and a science, and mastering the techniques can elevate your desserts to a whole new level. In this section, we share expert baking tips that will help you achieve bakery-worthy results.

1. Accurate Measurements: Akshay Mehndiratta said, Invest in a reliable kitchen scale to ensure precise measurements of ingredients. Baking is a science, and accurate measurements can make a significant difference in the outcome of your desserts.

2. Room Temperature Ingredients: For optimal texture and mixing, allow refrigerated ingredients such as eggs and butter to come to room temperature before incorporating them into your recipes.

3. Proper Mixing Techniques: Use the appropriate mixing technique for each recipe. Whether it's gently folding in ingredients for a light and airy sponge cake or vigorously beating butter and sugar for a creamy cookie dough, understanding the proper mixing techniques is crucial.

4. Oven Calibration: Ensure that your oven is calibrated correctly to avoid undercooking or overcooking your desserts. Use an oven thermometer to verify the temperature accuracy and make necessary adjustments.

Section 3: Creative Ideas 

1. Akshay Mehndiratta says, In this section, we explore creative ideas to make your sweet delights visually stunning and unique, perfect for special occasions or simply to impress your guests.

2. Edible Flower Decorations: Enhance the presentation of your desserts by incorporating edible flowers like pansies, marigolds, or violets. These delicate blooms not only add a touch of elegance but also bring subtle floral flavors.

3. Artistic Plating: Experiment with different plating techniques to showcase your desserts in an artistic and visually appealing way. Play with colors, textures, and garnishes to create eye-catching presentations.

4. Flavor Infusions: Elevate your desserts by infusing unique flavors. Add a hint of lavender to your shortbread cookies or incorporate a touch of cardamom into your chocolate mousse. These flavor combinations will surprise and delight your taste buds.

5. Dessert Pairings: Elevate your sweet creations by pairing them with complementary flavors. Serve a slice of tangy lemon tart with a scoop of creamy vanilla ice cream, or pair a rich chocolate cake with a bold espresso for a decadent dessert experience.

6. Dessert Shots and Miniatures: Create a dessert spread that's perfect for parties or gatherings by serving mini versions of your favorite treats. From mini cheesecakes to bite-sized fruit tarts, these adorable desserts will delight guests and allow them to sample a variety of flavors.

7. Dessert Mash-Ups: Get creative in the kitchen by combining different desserts to create exciting and unique flavor combinations. How about a doughnut ice cream sandwich or a brownie-cookie hybrid? The possibilities are endless, and these mash-ups are sure to impress.

8. Seasonal Desserts: Embrace the flavors of each season by incorporating seasonal ingredients into your desserts. Fresh berries in the summer, pumpkin and cinnamon in the fall, or citrus fruits in the winter—let the seasons inspire your sweet creations.

9. Dessert Garnishes: Elevate the presentation of your desserts with artistic garnishes. Sprinkle edible gold flakes on a chocolate mousse, top a fruit tart with a delicate dusting of powdered sugar, or add a sprig of mint for a pop of freshness.

10. International Desserts: Explore desserts from around the world and introduce your readers to new and exciting flavors. From French pastries like macarons and crème brûlée to Indian treats like gulab jamun and kulfi, broaden your dessert repertoire and share the joy of international sweets.

Conclusion:

Akshay Mehndiratta says, With Sweet Delights, the possibilities for creating unforgettable desserts are endless. From mouthwatering recipes to expert tips and creative ideas, this collection is your go-to resource for all things sweet. Whether you're baking for yourself, your loved ones, or a special occasion, let your imagination run wild and bring joy to others with your delectable creations. So, gather your ingredients, follow the tips, and embark on a sweet adventure filled with flavor, texture, and pure delight. Get ready to satisfy your sweet tooth and create desserts that will leave lasting memories for years to come. Enjoy the journey and happy baking!

[ohhicas]

hey I got bored at work and made a KH Cafe ‘Menu’ but entirely Org13 themed some are suppose to be the ‘main’ things while the others are me panicking and like “WELL, SHIT,” throwing ideas out against the wall

all for funsies cause im fully aware these won’t look cute on a plate, but hey. it’s the org. they’re the edgy emo kids.

Xemnas:  

   Meal: Hayashi rice with pickled ginger on the side and the cream swirl. The rice is dyed yellow and in the molded to the shape of a heart. Complimentary clear red chopsticks come with the meal.    Drink: Shaken espresso served in a martini glass. Lightly flavored with vanilla and a cinnamon sugar lip    Dessert: Affogato with vanilla ice cream, cinnamon sugar dusting, and shaved chocolate. An acrylic of his weapon (however hard it is to make two laser swords look cool) comes laying against the serving plate.

Xigbar:  

   Meal: Pumpernickel, cream cheese, and salmon half-sandwich. Side of a spicy cucumber salad and toothpick skewered tomatoes. The acrylic of the arrow gun is attached to a toothpick, which is holding the sandwich closed.    Drink: Black peppercorn infused blackberry syrup with club soda. Served not stirred for layering effect. Comes with an acrylic of his arrowgun attached to the stir-stick       Dessert: Two slices of roll cake, chocolate outside with an anko cream filling. Plated so they're half laying on each other with a thick chocolate drizzle going across the left side of both cakes. The plate is dotted with whipped cream with a fanned strawberry leaning against it. 

 Xaldin:    

   Meal: Chicken omurice with three strips of seaweed across the egg. Comes with three mixed skewered vegetables on a small bed of lettuce.    Drink: A delicately layered drink with blackberry puree at the base, a rose jelly and syrup layer,  and carefully topped with soymilk. Stirring with the provided berry skewer on a themed Xaldin lance stick will blend the flavors.    Dessert: A single slice of a dense chocolate cake with edible, dried rose petals. It’s more of a torte than a true ‘cake’, and has three blackberry glaze drizzle stripes across the slice.

 Vexen:    

   Meal: A small bowl of cold cucumber soup with four cream cheese tea sandwiches. Each tea sandwich has two to three small heart-cut pink radish across the top.    Drink: Blue cream soda carefully layered to fade to clear on top. It’s topped with a scoop of vanilla ice cream and some white snowflake shaped sprinkles.    Dessert: Two scoops of coconut flavored ice cream dressed up with whipped cream and coconut shavings. The ice cream balls have a stripe of strawberry preserve and a few dots of mango to pose as buttons to theme it like a snowman. An acrylic standee of his Snowman shield is stuck in the whipped cream

Lexaeus:  

   Meal: Curry plate with chicken katsu cutlet. Instead of laying on a bed of rice, the chicken lays against side vegetables with the rice is shaped into a mound, placed center of the curry. An acrylic image of Lexaeus's skysplitter is placed into the rice, handle sticking up.    Drink: Hot orange spice tea. Nothing too special, but there is a slice of orange pressed to the bottom of the shallow cup that can be eaten after, if you’re in to warm fruit.    Dessert: A caramel cake baked in a rock shaped mold. It sits on a bed of five banana slices and drizzled with caramel sauce. A few dark brown and orange candy chocolate rocks are also scattered around the base.

 Zexion:    

   Meal: An open face sandwich on toast, layered with lettuce, cheese, and ham. The top of the ham is decorated with the Organization's logo in mayonnaise. Comes with leafy side salad and fruit.    Drink: Blueberry fruit syrup layered with club soda and edible pearl powder to give the drink an illusionist shimmer. Topped with just enough cream to reach the top of the glass and a dusting of dried blueberry powder.    Dessert: Six small shortbread cookies decorated in icing fondant to look like the cover of his book. Served with dipping chocolate. Comes with an acrylic souvenir of his book.

 Saix:  

   Meal: Hamburg steak plate with a decorative X shape of mayo across the sauced top, served on a small bed of rice. Comes with a side salad of mixed vegetables and crescent moons of baked kabocha squash. An acrylic of the Claymore is pressed into the center of the steak as if it was slammed in.    Drink: Lavender syrup mixed with American lemonade only until the drink resembles a light grey color rather than a heavy lean into yellow or purple. Decorated with a lemon slice cut to resemble a moon.    Dessert: Dome mousse cake with a deep blue finish. The mousse is lightly lemon flavored with a center of blueberry jam, and resting upon a vanilla cake base. The cake is decorated with a fondant crescent moon and a dusted golden X. Comes with a candied lemon wedge.

 Axel:  

   Meal: A slice of pepperoni pizza, piled high with small cupping pepperoni, and dusted with chili flake. A side of a tossed, leafy salad is provided to help cut through the heat. A chakram acrylic comes attached to the salad, skewering a tomato wedge.    Drink: Tomato juice and beet juice layered together to make a light gradient-- heavier on the tomato than the beet. Top is sprinkled with cayenne for a little bit of an added kick. Decorate with a small celery leaf.    Dessert: A blood orange flavored cake, square cut and layered into three small tiers with raw edge sides. The top is sugar crusted and crisped in a brulee, with a sun fondant decoration wedged into a few peaks of cream. A twist of candied orange is also placed as decoration

 Demyx:  

   Meal: Small dish of seafood doria with a side of green vegetable to cut through the heavy dish. No broccoli is in the doria itself, and is instead decorating the side leafy salad. An acrylic of his sitar is laid across the salad.    Drink: A tall glass with a clear, bubbly ramune flavored soda. Blue soda-candy jelly is at the base. It’s served cream soda style, with a scoop of vanilla ice cream balanced at the top and a long blue straw.    Dessert: A raindrop cake with a soft blue-green gradient. The top is dusted with kinako powder. For how simple the dish is, it comes with a side of seasonal fruit and a plastic spork styled at the top to resemble his sitar's handle that you can take home.

Luxord:  

   Meal: Caprese bites on a bed of lettuce. The cheese and basil base remains the same for each, but the cherry tomato on top varies between a bright red tomato or a dark purple skinned tomato. The salad has a balsamic drizzle and card suits cut vegetables.    Drink: An espresso served with a small container of cream and two sugar cubes, chocolate-dotted to be dice.    Dessert: Chocolate lava cake with a deep red filling, dusted with powdered sugar. It's served alongside thin cookies decorated into playing cards. It can be turned into a meal set with the drink option. 

 Marluxia:  

   Meal: Salad full of mixed greens and colorful radish. Designed to be incredibly colorful, it’s got a few little blooms of edible flowers wedged around the plate. Comes with a few flower shaped breaded chicken ‘nuggets’ along the rim.    Drink: Rose syrup infused sparkling lemon soda, decorated with dried rose petals. There’s the smallest bit of strawberry syrup at the bottom of the cup to really make a pink color. A wedge of lemon decorates the rim.    Dessert: A thin, crisp almost crepelike shell in a low dish holds mixed berries, mint, and thick soft chunks of pound cake. The whole thing is drizzled with a sweet rose syrup. An acrylic of his scythe hangs out among the cake bits.

 Larxene:  

   Meal: Two skewers of karaage laying on a bed of cabbage with tartar sauce and two wedges of lemon. The other side of the plate has fries with a bit of mustard drizzled across the tips.    Drink: Layered cream soda, blue syrup at the bottom that fades into a pale yellow. It's topped with whipped cream and comes with sour popping candy meant to be mixed into the drink to activate the light carbonation. Comes with an acrylic charm of one of her daggers.    Dessert: Shaved ice with yuzu and orange drizzle. It’s a stretch to include it under the Larxene umbrella, but the sour notes should bring forth thoughts of lightning and shocks.

Roxas & Xion:

   Meal: Roxas and Xion share the same half sandwich, as if it was once part of a whole sandwich and split into two meal plates. They differ in that Xion gets a side leafy salad with radish and carrot, and Roxas gets french fries. [ and then i gave up makin them desserts & drinks, since they have the seasalt milk ‘drink’ at the actual cafe ]

[lilsweetiecake]

~freaky friends garden party cake~

my meyer lemon olive oil cake with black pepper ginger chestnut filling, spicy peach drizzle, and salted buttercream, plus some freaky marzipan party friends.

vegan + gluten free

recipe below!

~freaky friends garden party cake~

things r gettin freaky in the garden!!!!!!! enjoy this rich, savory-sweet treat w some creepy ugly friends to keep u company <3 .

luv,

lil sweetie

vegan, gluten free

ingredients!

cake

¾ cup olive oil

3 tbsp. fresh lemon juice

2 tbsp. fresh lemon zest

½ cup almond milk

½ cup oat milk 

½ cup apple sauce

2 cups gluten free flour

1 1/2 cup granulated sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp salt

filling

½ cup sweetened chestnut paste (in baking aisle! if you have a nut allergy or can’t find it, u can use red bean paste or sunflower butter)

1 tsp ground cardamom

1 tsp ground ginger

½ tsp black pepper

a few pinches of salt (should taste like a salted caramel - not super salty, but you should taste it a little)

drizzle 

4 tbsp peach and ginger preserves (or peach preserves + 1 tsp ground or fresh ginger)

half fresh lemon

dash of cayenne pepper

a few tablespoons of water

frosting

1 cup vegan butter, room temp (miyokos is goooood)

3 cups powdered/confectioners sugar

1 tsp vanilla extract

a few pinches of salt (big fan of either himalayan pink or some flaky sea salt)

food coloring if u want!

marzipan garden creatures (optional, but mandatory) *for nut-free option, u can use fondant! 

tube of marzipan (in baking aisle)

food coloring

toppings 

edible flowers

pomegranate seeds

sprinkles

mint leaves

how to make it!

cake 

preheat oven to 350

grease two 9in circular cake pan with vegan butter and don’t be shy w that butter

whisk together olive oil, lemon juice, lemon zest, milks, and applesauce

fold in flour, sugar, baking powder, baking soda, and salt. stir until nice n smooth.

pour equally into the 2 cake pans and bake for 50-ish minutes, or until u stick a toothpick in there and it comes out clean

cool in fridge for at least a half hr

filling 

combine all ingredients in a cute bowl and set aside

drizzle

combine water, lemon, and peach ginger preserves in a saucepan

simmer on medium until syrupy

remove from heat, pour into bowl, set aside for later

frosting

add butter to bowl and whip for a minute or two, until creamy

add powdered sugar slowly while whipping on low

add vanilla and salt and whip until it creates a yummy frosting (don’t overwhip though! five min tops)

creatures

combine marzipan with a couple drops of coloring and make some freaky friends

assemble cake

remove cakes from pans

take one cake, spread chestnut filling across the top

drizzle that drizzle on top

gently and tenderly place the next cake on top

pipe/spread buttercream around the sides, on top, in any design you want

top with marzipan party guests, edible flowers, pomegranate seeds, sprinkles, sugar, and mint leaves

invite ur friends and mostly ur enemies to marvel at ur gorgeous creation!!!!

[overshadowedprojects]

Oh gosh, first of all: Thank you all so much for all the ‘likes’ and reblogs!! I said I would ‘review’ and discuss into more detail about those cupcakes, so here we are...!

The following pictures were taken with my cellphone instead of the Canon Camera.

I used a base ‘moist vanilla’ cupcake recipe, so I only made (x1 large x6 regular) cupcakes of the Indus and Banzai Blaster cupcakes, and 6x regular of Mera’s!! 

The primary difference in the cake itself is the use of lemon/orange zest as well as infused tea, Indus’ (masala chai and orange) is the only one that used almond extract instead of vanilla extract. 

All of them are decorated with butter cream, colours varying. The above shows one of each regular sized cupcake with their corresponding main flavour component! 

“Banzai Blaster” Lemon Curd cupcake!

Such a huge component of this cupcake is the Lemon Curd. While there is lemon zest in the cake, it’s certainly less noticeable. Yhe curd is very sweet and the citrus’ sharpness pairs well with the more subtle cake. In my photos, it was difficult to see, but the cupcakes are filled with the lemon curd! A tasty smooth surprise.

From a “which flavour stands out the best” of the three, I would certainly say the Lemon. It’s a more traditional flavour as a pastry. Especially if you include the raspberries... for me, it’s just a series of tastes that harmonize very well. 

“Mera” ‘s Earl Grey and Butterfly Pea Flower Cupcake

This seems to be everyone’s favourite appearance wise; Which, really makes me super happy!! (To the sweetheart who thought I stabbed it with glass, it’s edible, but your reblog made me laugh... I’m glad it looked real!) 

It was certainly the most complicated in regards to making the garnish (sugar glass needs to be cooked to 300F in order to get a solid end product) and personally I feel it represents her epithet very well.

Fun fact: Originally I was going to go with a Earl Grey and black berry cupcake with broken white chocolate! But alas, despite the name Black berries produce a very vibrant redish purple. So I went with the butterfly pea flower! When brewed, it creates such an intense deep blue... it’s absolutely gorgeous!!

I used the colours from the flower for all of this cupcakes components... to make the blue hue in the sugar, to create a sickly grey icing (including the splattered appearance on the icing by flicking a pastry brush), and the cupcake itself. 

Earl Grey is not a particularly strong tea unless you over brew it; Unfortunately, I feel the end result flavour profile was not as enticing as the other two. And of course, soft moist cupcakes with hard sugar is an interesting mix... you would need to remove the sugar glass and eat it prior or after. 

“Indus” ‘s barrier- Masala Chai and Orange Cupcake

The simplest of the 4 character cupcakes I’ve done (has flashbacks to fighting with food colouring for Sylvie’s... *shiver*) but... I’ll be honest.

Flavour wise, this is my favourite. I am a huge spice fan. 

Buttercream piped small peaks over the top, drizzled with a brown sugar caramel and fresh orange zest. I cooked the caramel further than I generally do to get a deeper colour, but also to create a harsher taste. Paired with the sweet icing, the light and refreshing orange, and... oof, that Chai tea... In the mouth, it starts as very harmonious and then BAM, the caramel hits you before basically melting among all the other flavours. 

I almost went a similar route with the sugar glass to represent the BARRIER epithet that Indus has... but I didn’t want to take away from Mera’s design by making them too a like. And because he’s such a softie, that’s why I went with the caramel instead. Both cupcakes are topped with some form of sugar: Mera’s being more dangerous and devastating in appearance while Indus’ is very simple and more inviting. 

I admit, I wasn’t expecting so many people to see and like what I’ve been doing. It’s both really inspiring and a bit scary. I’ve even gained a lot of followers WAH!! So I do hope to continue with the cast and make more; Which... means I need to finish watching Epithet Erased soon!! 

I know, watched the first episode on my own, then binged up to episode 4 with a friend... and I’ve been trying to hold off watching the rest because it’s just so much fun to watch it with friends!! 

I suppose I should inquire... is there any character in particular you would like to see next?? I do have ideas for Molly, been back and forth between two of them but I need to purchase the tools to get the appearance that I have in my mind. 

[hannerd100]

My Funny Milk Tea Slushie Business Idea Continued: “Milka-nista Shakes And Cafe” (PENDING NAME)

At Milka-nista Shakes And Cafe, I plan to sell non-dairy MILK shakes and slushies with some add flavor. Non-dairy milk is proven to help women build their own curves. For “regular” milk, I plan to use Lactaid, if given permission, or Organic Milk from grassfed cows. Milk is not a great drink when you go out in public.

Customers may try a Milka-nista Shake with a shot of espresso, as a milk tea shake and slushie drink, as a clean eating milkshake with organic ice cream, and more. Coffee related drinks will be added to the menu.

The foods I have included as ideas for the bakery menu are designed to help women with portion control, if you know what I mean:

- Custard egg tarts

- Vegan and non-vegan healthy cupcakes

- Cupcake “shots”

- Fresh organic caramels

- Fresh organic fudge. One flavor will be “Strawberry Cheesecake”

- Mini berry crumble tarts

- Whoopie pies. One flavor will be “Peanut Butter And Jelly”

- Fruit tarts with custard and pudding fillings as options

- Mini banana cream pies

- Chocolate chip oatmeal cookies with a caramel and chocolate drizzle on top

- Lemon tarts

ALL WILL HAVE SMALL PORTIONS.

- Rice Krispies (organic) with brown rice

- French toast

- Fresh thin waffle sandwiches with Nutella in the center. ASK.

- Cigar butter cookies covered in chocolate and rainbow sprinkles

- Mini ice cube popsicles. Original idea by Hannah.

- Chocolate covered cherries.

- Chocolate covered organic rice cakes with sugar covered rose petals (edible and safe)

- Pink lemonade slushies.

- Fried pound cake covered in birthday cake batter with chocolate frosting for the dip. It will be served with a scoop of vanilla ice cream and fresh cut strawberries and berries.

- Crepe cakes

- Organic gelato 

- Chocolate covered freeze dried strawberries as a snack

- Thin and chewy chocolate chip cookies dipped in melted chocolate and covered with crushed pistachios 

- Boston cream pie donuts with a pink white chocolate drizzle for the frosting. Some donuts will have pink frosting and strawberry jam with the custard filling.

- Flan 

- Panna cotta

- Coffee ice cream milk shakes.

- Acai bowls with fruit and granola

- The teas will be served with special ice cubes that contain berries or fruit, edible glitter, and edible flowers LOL

These ideas are sexually suggestive.

By Hannah

I’m funny.

Edit:

Added:

coffee milkshakes with coffee flavored yogurt mixed in optionally to be on the menu

Boozy sorbet or gelato

Classy Jell-O shots

Delivery plans optional.

[juniorformulamotorsport]

May 2020 – Recipes (Scones, Cheese Scones, Canelés, Lemon Drizzle Cake With Edible Flowers, Runebergintorttu)

I should probably call this the Great Lockdown Bakeoff (or something). I’m sure it’s a pretty common theme (certainly it would seem to be if you look at how damn hard it has been to lay hands on flour, yeast, eggs or icing sugar at various times during the Covid-19 lockdown. Whether it’s just a UK thing or not, I can’t say, but having found a number of sources for dried goods and for that matter eggs, I’ve been going off on experimental baking sessions ever since March 16th when I was ordered to work from home for the foreseeable future. A week before it all kicked off I had stocked up on bread mixes so the first thing after the great banana bread production line and the lemon, blueberry and almond cake were a number of loaves of bread at a stage when there didn’t seem to be any available in the shops.

There were a couple of ciabattas that got a tad too burned on the top and a linseed loaf that didn’t. As soon as the local baker’s shop reopened, and I’d found a source of flour (a company called Wellocks, which supplies restaurants during normal times, but which now does “Wellocks at Home” as well, delivering fruit, vegetables and a number of essentials to your door in certain areas, while donating a portion of their profits to one of the charities set up to support the hospitality industry) it was on to try other things. Over the years my stunning inability to make scones has been a source of some surprise, because I’m a very competent cook normally, but they never, ever come out right. They don’t rise, they are solid as a rock and while Lynne locally eat them, I’m pretty sure she doesn’t enjoy them as much as I would hope. So, back to the drawing board… Anyone who knows me as a cook will know I’ve a tendency to resort to Felicity Cloake’s splendid “How to make the perfect…” series in The Guardian newspaper and website. The deal is she does a barrelload of reseach, finds the most likely recipes from chefs she trusts,and the experiments to create the ultimate version of the recipe. Surely she would have done scones? Well, yes, she has, and cheese scones too. I decided not to get clever on my first attempt to solve the issue so I stuck to the plain scones recipe. She recommends “00” flour, and part butter, part lard. Also, do not under any circumstances roll the dough, just press it flat by hand. I did exactly as I was told, and lo-and-behold I had scones that rose, that were soft and crumbly in the middle, and that made the ideal base for jam and clotted cream (or clotted cream and jam depending on your stance on such things!)

Plain Scones

Serves: 6 Time: 30 minutes

Ingredients:

350g superfine “00” flour, sifted, plus extra for dusting

1 heaped teaspoon bicarbonate of soda

2 heaped teaspoons cream of tartar

1 pinch of salt

50g chilled butter, plus extra to grease

50g chilled lard

130mls full fat milk, plus 1 tablespoon to glaze

Preheat the oven to 210C. Grease two baking trays.

Method:

Sift the flour, bicarbonate of soda and cream of tartar into a bowl with a pinch of salt. Rub the fats into the flour mix, working as quickly and lighty as possible with cold hands.

Add the milk and stir the mix together to give a soft, bread-like dough. On a floured board, very gently roll or press the dough to a thickness of 2.5cm and cut into rounds with a 7cm cutter being careful not to twist the cutter.

Place on the prepared trays, brush with milk and bake for 15 minutes until lightly golden and well risen. Remove from the oven and lift on to a wire rack to cool. Eat as soon as possible (you will have no trouble with this stage let me tell you!).

Did they work? They most certainly did!

You can adjust the recipe to get a sweeter scone by adding 25g of caster sugar to the dough. Leave everything else as it is. The results, a week later, came out just as good, proving that the first attempt was not a fluke.

Just for good measure I also made the cheese scones that Felicity describes. We had some leftover cheese and Lynne had expressed a wish for me to try cheese scones. So cheese scones it was.

Cheese Scones

Serves: 12 Time: 35 minutes

Ingredients:

450g plain flour (I swapped it for the super-fine “00” flour again and would recommend you do the same)

6 tsp baking powder

1 tsp salt

1 tbsp English mustard powder (optional)

100g cold butter (again, I used 50g butter, 50g lard)

250g strong hard cheese like mature red leicester or cheddar

2 tbsp finely chopped chives (optional)

120ml cold milk

120ml cold water

1 egg, beaten with a splash of milk

Method:

Heat the oven to 220C. Put the flour, baking powder, salt and mustard powder into a large mixing bowl and whisk together until smooth and well combined.

Grate in the butter (butter and lard), then rub it in with your fingertips until it looks like wet sand.

Finely grate in 225g cheese, add the chives, and then stir to combine. Mix in the milk and water until the dough just comes away from the edge of the bowl; don’t handle it any more than is necessary. Tip on to a very lightly floured surface and flatten into a rectangle about 2.5cm high. Cut out with a fluted cutter (about 6cm wide for 12 scones), reshaping as necessary while handling the dough as little as possible.

Put on a baking tray and brush the egg and milk mixture. Grate the remaining cheese over the top and bake for about 12 minutes until golden. Allow to cool slightly on a rack before splitting open.

These too worked like a dream. I can probably never make them quite the same a second time, because I used a load of leftover cheese, three different types. As you can see, they looked very tempting.

I was so impressed by the success of these two recipes that I promptly bought the book (Completely Perfect, 120 Essential Recipes for Every Cook) and would recommend you all do the same. It’s been very successful for tartiflette, and for cauliflower cheese so far, so it’s more than paid its dues.

Anyway having finally, at the age of 61, conquered the mighty scone, what next? Well, when we were in Bordeaux in 2018 we discovered the town’s signature bake, the canelé, described by Wikipedia as “a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of a small, striated cylinder up to five centimeters in height with a depression at the top. A specialty of the Bordeaux region of France, today it is widely available in pâtisseries in France and abroad.” In a fit of what might then have been over-enthusiasm I bought half a dozen of the moulds (striated or otherwise), because they were tiny and pretty and I figured I’d give making my own a go. Two tear’s later that opportunity had come.

I wasn’t sure it was going to be that simple, but I gathered the ingredients together and had a go, using a recipe from the Great British Chefs website, ironically written by a Frenchman, Pascal Aussignac, who is the man behind a restaurant group I like very much in London, the Gascon Connection. It looked easy enough. What could possibly go wrong?

Canelés

Serves: 6 Time: 2 hours 15 minutes

Ingredients:

1 vanilla pod

500ml of whole milk

50g of butter

4 eggs

250g of icing sugar

4 tbsp of dark rum

100g of plain flour, sifted

butter for greasing, softened

Method:

Split the vanilla pod sideways and scrape the seeds free of the pod. Scald the milk with the vanilla pod and seeds. Mix in the butter, stirring all the time until it melts. Remove from the heat and allow to cool.

Separate 2 of the eggs. In a bowl, beat 2 whole eggs, 2 egg yolks, the icing sugar, rum and flour to a thick batter. Strain the buttery milk onto the batter and beat together until smooth. Chill in the fridge for an hour.

Preheat the oven to 200°C/gas mark 6.

Brush the insides of the moulds or tray with the softened butter and pour in the chilled mixture almost to the top.

Bake the canelés for 15 minutes, then turn the temperature down to 190°C/gas mark 5. Bake for another 30 minutes or until the cakes are crisp on the outside. Remove from the oven and cool for 5 minutes before turning them out and serving.

I didn’t have enough moulds so I improvised with some bigger tins that I hoped would work. These were not wholly successful, and the mixture oozed and the stuck. I got one out easily, but the other three really weren’t pretty. The ones in the proper moulds, though, were another matter and slipped happily from their moulds, and were demolished in less than 24 hours with a coffee or two. I was sufficiently impressed that I bought some more moulds so I can practice.

Finding myself with several lemons excess to requirements again, I moved on to make a lemon drizzle cake. I particularly likes the recipe I found for this on the Great British Chef’s site as well, this one by Karen Burns-Booth. Ok, I didn’t have any edible flowers handy, so I used small gold cake decoration balls instead, but it still tasted good and it disappeared very quickly.

Lemon Drizzle Cake With Edible Flowers

Ingredients:

Cake:

225g of unsalted butter, softened

225g of self-raising flour

1 tsp baking powder

225g of caster sugar

2 lemons, large, zested, juice saved for drizzle

4 large eggs

1 dash of milk, for mixing

Lemon drizzle:

175g of caster sugar

Edible flowers

Method:

Preheat the oven to 180°C/gas mark 4. Grease and line a 450g (1lb) loaf tin with a piece of baking paper and some softened butter, or cake release spray.

Place all of the cake ingredients, except the milk, into a large mixing bowl and beat with a hand-held mixer, or use a food mixer. Beat for 2 minutes, then add some milk to give a soft dropping consistency.

Spoon the cake mixture into the prepared tin and bake in the oven for 35-40 minutes, or until well risen and golden brown.

Allow the cake to cool in the tin for a few minutes and then gently turn it out onto a wire rack with a plate underneath it.

Make the drizzle topping by mixing the sugar and reserved lemon juice together to make a runny, thick syrup, then spoon the mixture over the warm cake. Any drizzle that falls onto the plate can be spooned back on to the cake.

Arrange the flowers on top of the cake whilst the drizzle is warm – as it cools and hardens, it will act as a glue for the flowers and they won’t fall off. Allow to cool completely before cutting into slices and serving with tea or coffee.

The final experiment of week was a Runeberg cake, a speciality from Finland. They are a cylindrical cake (another one) and are named for the man regarded as the national poet of Finland, Johan Ludvig Runeberg (1804-1877). Every year on and around his birthday, 5th February, these cakes are sold all over Finland and are hugely popular. It wasn’t February. I wasn’t in Finland but I was going to do them anyway, especially as I now had the larger canelé moulds which would do nicely for these as well. I was especially keen to give them a try because we had them in 2016 during our Finnish road trip, sitting in a shady courtyard café in Porvoo.

Digging around for a recipe, I should probably not have been surprised to find one on by Bronte Aurell, who owns the very fine (and very funny if you subscribe to their newsletter) Scandikitchen shop and café website. It looked pretty simple so I set to.

Runebergintorttu – Runeberg Cakes

Serves: 8 Time:

Ingredients:

125 g softened butter

80 g caster sugar

1 egg plus 1 egg yolk

50 g ground almond

100 g plain flour

50 g Leksands crispbread finely ground, or other dry breadcrumbs

1 tsp ground cardamom

1 tsp vanilla sugar

1 tsp baking powder

pinch of salt

100 ml cream (I used double because I had some leftover)

50 ml water or orange juice

Topping and filling:

Raspberry jam 1 tsp per cake

Icing sugar

Amaretto (optional)

Equipment:

Baking tin: Cylinder 5 cm x 5 cm holes or similar sized muffin or other shapes.

Instructions:

Turn the oven to 180C.

Whisk the butter and sugar until fluffy, the add the egg and egg yolk and mix again until completely combined.

In a bowl, add dry ingredients except the crispbread breadcrumbs – and then sift into the egg mixture – add the breadcrumbs and cream and fold again until smooth. Add 50ml of juice or water and mix – the mixture will still be quite thick.

Lightly butter the cylinder baking tins and then fill just over half with mixture. If you use tins with holes around 5cm x 5cm, you will get 8 cakes from this batch. Bake for around 12-15 minutes or until done – the little cakes will rise quite a bit during baking.

Remove from the oven. Brush the most level ends of the cakes with a bit of Amaretto, for extra flavour.

Level out any wonkiness so the cakes can stand. Cut a hole in the middle to fit approx. 1 tsp jam into each.

Mix the icing sugar with a bit of hot water until you have a thick paste. Put it into a plastic bag and snip off the corner and pipe a line around the jam. Leave to dry.

I used to believe I wasn’t very good at baking. It’s a pleasure to find I’m actually not bad at all.

Food 2020 – Recipes (Scones, Cheese Scones, Canelés, Lemon Drizzle Cake With Edible Flowers, Runebergintorttu) May 2020 - Recipes (Scones, Cheese Scones, Canelés, Lemon Drizzle Cake With Edible Flowers, Runebergintorttu) I should probably call this the Great Lockdown Bakeoff (or something).

[paleorecipecookbook]

How to Plate Your Food Like a Pro: A Chef Shares Her Secrets

While you can easily toss a few sautéed sweet potatoes next to your cauliflower rice, a few tricks can transform it into a restaurant-quality dish. Seriously. 

Chef Ryan Ross, winner of Food Network’s Chopped, shares her essential tips to playing your homemade dishes like a pro. Perfect for when you’re feeling particularly fancy.

Using Kitchen Tools

I’m not big on kitchen gadgets that serve only one purpose. Avocado pitters, egg slicers, and garlic presses are a waste of space in my tiny kitchen. However, there are a few plating tools that I keep on hand for making my dishes beautiful. Most of them you likely have on hand.

Toothpicks

Use toothpicks to create cool swirls and zig-zags through creams and sauces on your soups, smoothie bowls, and plates.

Spoons

You, of course, have spoons in your kitchen. But did you know you can use spoons to scoop a sauce or purée on a plate, and then drag the back of the spoon through it for an artful swipe effect?

Pastry or Biscuit Cutter

You can use your round pastry cutter as a boundary and mold to layer terrines, veggies, greens, and the like.

Squeeze Bottles

Speed-pouring bottles are great when you have lots of oils, drizzles, and sauces to dress up your dishes. They are lightweight, offer precision and keep all of your options looking uniform and tidy. Label them with a little masking tape and a sharpie.

Vegetable Peeler

Use this common household gadget to create long ribbons from your carrots and summer squash. They’re pretty in a salad to add a pop of color. You can even use them to shave chocolate into delicate curls over your cakes, cupcakes, and other pastries.

Mandolin

Mandolins are the quickest and most uniform way to get paper-thin sliced fruits and veggies. We’re talking gorgeous, paper-thin raw beets, radishes, rainbow carrots.

Spiralizer

Spiralizers let you transform raw fruits and veggies into fanciful “noodles” to pile on top of your dishes. Swap them in for a healthy twist on pasta or add spiralized beets and carrots to your salads for a colorful pop of color.

Precision Tongs/Tweezers

You can purchase long, culinary precision tongs, or designate a pair of drugstore tongs to your kitchen. These come in handy when stacking, adjusting and plating teeny items on your dish. I also use regular tweezers to remove the pin bones out of fish filets.

Choosing the Right Dishware

Natural, plain and nondescript dishware are a good place to start.

Opt for a white dish, and you’re automatically working with a high-contrast, natural background. It’s great for plating most foods; a plain white plate can make even drab-looking food pop.

When plating lighter and brighter foods, use darker hues like wood or a dark, stony gray for contrast.

If you’re feeling creative, there are plenty of unorthodox options to play with. There’s fine china, crazy patterns, earthen and stoneware, wood planks, ceramic, cast iron, and slate boards. There are hundreds of shapes, sizes, platters, plates and bowls to choose from!

The Rule of Thirds vs. Central Plating

If you look at your dish like a clock, start by imagining your dinner guest seated at the 6 o’clock when served. Now that you are oriented with your dish, you can easily decide and delegate what goes where.

When serving a dinner party, I often ask my front of house staff to serve according to the clock. I will say things like, “The radish should be at the 3 o’clock.”

Most classic plating guides will have you regard your dish in thirds. Plating your focal point, usually your protein, a touch off-center, in either outer third of your plate, is considered most attractive.

The same goes for plating in odd numbers, like seven carrot batons instead of eight, or three slices of duck instead of two, and so on.

Salads and other composed items are quite striking when piled high and central on the dish.

Use moist foods as a base and anchor for the star of your plate, usually the protein. You can then use other components of your dish to scatter and lean against the stack you have already created.

If you are plating centrally, like with a leafy tall salad, go for minimal landscape garnishing; a few straying micro greens or petals can be pleasant on the plate beyond your salad, or a simple extra swirl of infused oil on the plate.

Artful elements like dots, swirls and swipes create more of a landscape plating. Using the rule of thirds for your plate can help you decide how, when, and where your embellishments belong so your dish doesn’t get away from you.

Garnishes

Microgreens, baby arugula and fresh herbage are a great garnish on most things savory, and even those that are sweet. Mint, basil, fennel fronds, and sweeter herbs like anise and hyssop have a big place in the dessert-garnishing world.

Colorful garnishes certainly elevate your dish. Plates with beige and brown foods are drab and muted, but adding pops of bright green herbs, or edible flower petals, are an awesome way to stand out!

On the other hand, don’t be afraid to go monochromatic. Peruvian purple potatoes garnished with micro-greens, purple skinned radish, purple basil, or blue-hued cornflowers can create a stunning effect.

Texture

Top off your dishes with seeds, nuts, sprouts and palatable hearty spices, powders, herbs, and salts.

My favorites include:

Hemp seeds

Chia seeds

Poppy seeds

Sesame seeds

Pink peppercorn

Aleppo pepper

Crushed nuts

Dried lavender

Dried calendula petals

Getting Creative

Every chef will have their own idea of what looks best, so use these tips as a guideline for the plating possibilities out there. Being creative sometimes means that you need to color outside of the lines, or find your own way and style.

Think about your fresh garnishes that may otherwise be scraps or compost that you naturally discard. These can be reinvented and used as a plating element.

These include:

Herb stems, blended into a sauce or infused in an oil or salt

Carrot top greens

Fruit and vegetable skins (opt for organic)

Chips, either fried or dehydrated, made from fruit and veggie scraps

Think outside of the box when preparing your garnishes – perhaps an applied method makes all the difference.

Tie a knot in your chives

Sear or grill your lemon wedge

Fry your basil leaves

Use this guide as inspiration to start plating your food in artful ways at home. Apply these tips at your next dinner party or on a weeknight when you need to spice things up!

(Read This Next: The Expert’s Guide on How to Cook Mouth-Watering Vegetables)

The post How to Plate Your Food Like a Pro: A Chef Shares Her Secrets appeared first on PaleoPlan.

Source: https://ift.tt/10qRbxJ

[grumblebee-trilogy]

Maybe some spoils for Valentine’s Day if you’re down?? Or something with Alexander? If not I understand and I hope your day goes well!

It had been five years since their marriage, though the first rocky couple of months ached like an old wound. Each anniversary was bittersweet, and when it passed a few weeks ago Ben was all too happy to see it fade without any celebration. George had learned better. He knew that no amount of love and kindness could reclaim their wedding day. And Ben was happy with that. Today Ben sat on the balcony, enjoying a long relaxing pot of tea with his book as the day rolled by. His quiet was interrupted by the sound of someone entering the chambers, and in a moment he could make out who it was. Townsend, with his hands full with something, making his way around the stacks of books Ben had pulled from the library and piled in his room. Ben set down his book to greet the servant as he made his way out onto the balcony. “Townsend, what’s all this?” The thing in Townsend’s hands was a small silver platter, its lid glimmering in the sunlight. He set it down before Ben, and it clattered gently. “King Washington has asked that I send this up for you, and he awaits a response.”Ben’s curiosity was piqued. What on earth could be on a serving tray that needed a response? Had this been five years ago Ben’s heart would have popped imagining all the awful things it could be. A head. Someone’s tongue. Their eyes or their fingers. His husband was a ruthless man. But in their union he had softened, and Ben had not seen blood in quite some time. It was this trust that allowed him to lift the lid without fear, and gaze upon the surprise within.There, in the center of the tray, was a tiny cake. A lemon cake, with soft white cream, decorated in edible flowers and drizzled in golden honey. Square on the center of the cake was a soft pink rose petal—it was hiding something. Ben nudged it aside to find a ring nestled in the cake. It was thin, and made of a rose tinged gold that glinted in the light. It was dotted with jewels. Small topaz stones that flickered between blue and green. In one light the ring appeared blue and gold. In the next, bronze and green. Their two houses combined. Alongside the cake was a note written in George’s hand:Darling Benjamin, Today is the eve of our first kiss. If it pleases you, I would like to name this day as the celebration of our union. The day I didn’t deserve your love, but you gave it to me. George.Ben smiled and slipped the ring on his finger, looking up at Townsend.“Tell my husband I accept this joyous proposal.”

[choclette8]

The only vegan drizzle cake recipe you’ll ever need. It’s an easy-to-make zesty loaf cake which has a lovely texture and is super tasty. The recipe is healthier than many as it’s made with wholemeal spelt flour and a bit less sugar and fat. You can use whatever citrus you like, but if you have calamansi, use those.

AD – this is a review post. It contains affiliate links. See my cookie and privacy statement for further details.

Our calamansi tree has done well this year. It’s the first time we’ve had enough fruit to actually bake with. So this calamansi drizzle cake is a bit of a novelty. But no less delicious for that.

What the Heck are Calamansi?

Some say calamondin, some say calamansi. Whatever you prefer to call it, Citrus x microcarpa, is a small tart citrus fruit. It’s actually a cross between a mandarin orange and a kumquat. Confusingly, it’s also known as a Philippine lime as it’s commonly cultivated and used in the Philippines.

It’s the easiest citrus to grow here in the UK as well as in other cold climes. Mostly grown as an ornamental, it’s a popular conservatory plant. The flowers are prolific and have a heady scent.

But why waste the fruit, it’s edible. It’s thin skinned and easy to peel. In the Philippines, the fruit is harvested green, although the flesh is orange. I harvest them when they are fully ripe and orange all the way through.

Like most other citrus, calamansi are packed with vitamin C and other antioxidants. The juice is said to boost the immune system, eliminate toxins from the body and lower cholesterol.

The zest is deliciously fragrant and the tart juice is tasty. Much like a lemon, however, you probably wouldn’t want to eat one on its own. It smells and tastes a bit like a sour tangerine. So if you haven’t tried one yet, this calamansi drizzle cake is a good place to start.

Healthy Drizzle Cake

Well nothing with sugar in is going to be super healthy. But this calamondin drizzle cake contains less sugar and less fat than many of its drizzle cousins. It’s also made with wholemeal spelt flour. Spelt is kinder on your gut than standard wheat flour and the wholemeal element provides welcome fibre.

Vegan Drizzle Cake

If you haven’t had a vegan drizzle cake yet, you don’t know what you’re missing. They’re one of the most delicious cakes you’re likely to have. And they’re so simple to make too. Okay, they’re not in the least bit fancy. But they are tasty, comforting and popular.

I’ve used calamansi, for this vegan drizzle cake. But you can use whatever citrus fruits you fancy or have in the house.

The only fiddly bit involved in making this calamansi drizzle cake is zesting the skins and squeezing the flesh of the fruit. Calamondins are quite small, so it takes a bit longer than prepping a lemon. But if you have a microplane, zesting is a breeze.

Other than that, all you need to do is mix the wet ingredients into the dry ones, much like making muffins. Whisk the wholemeal spelt flour with the baking powder, bicarb, sugar and salt. Make a hole in the middle and pour in the oil. Start mixing from the inside out and gradually add the plant milk until everything is combined. Stir in the citrus zest and juice, then bake.

#gallery-0-5 { margin: auto; } #gallery-0-5 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 50%; } #gallery-0-5 img { border: 2px solid #cfcfcf; } #gallery-0-5 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

Cake batter ready to go into the oven.

Zest, juice and sugar mixed together, ready to pour over the hot cake.

Once the cake is out of the oven, prick it all over with a skewer, then pour a mix of sugar, juice and zest over the top. If you leave the cake to cool in the tin, it will absorb all of the liquid, creating an enticingly sticky exterior. And a delicious zingy interior.

If you can’t get hold of spelt, you can swap it for regular wholemeal flour. The texture, however, might not be as light. A way around this is to sieve out the largest bits of brand, which impede the rise.

Which Plant Milk Should You Use

When it comes to choosing a plant milk, it’s fine to go with your favourite. They all have different qualities and flavours. But if you’re not allergic to soya, that’s a particularly good one for structure because of its high protein content.

Can You Use Other Citrus?

You can indeed use citrus other than calamansi for your vegan drizzle cake. Everyone knows about lemon drizzle cake, but I reckon lime drizzle is even better. Orange is good and even grapefruit has its place. I’ve tried them all.

Ideally you want a tart citrus fruit for a drizzle cake. This helps to offset the sugar and gives a flavoursome contrast. That’s why lemon drizzle is so popular. Bitter oranges such as seville are good too. Although blood oranges aren’t as tart as some oranges, they also work well.

How Much Citrus Do You Need?

2 lemons. Cake requires juice from 1 and the zest from 1 ½. Drizzle needs juice from 1 and zest from ½.

2 limes. Cake requires juice from 1 and the zest from 1 ½. Drizzle needs juice from 1 and zest from ½.

1 orange. Cake requires juice from ½ and the zest from ¾. Drizzle needs juice from ½ and zest from ¼.

½ grapefruit. Cake requires juice from ¼ and the zest from ½. Drizzle needs juice from ¼ and no zest.

8-10 calamansi / calamondins (depending on size). Cake requires juice from half of the fruit and the zest from all but two. Drizzle needs juice from half of the fruit and zest from just two.

Other Recipes for Vegan Cakes You Might Like

Banana chocolate vegan honey cake

Chocolate banana cashew cake

Coconut chocolate cake made with chickpea flour (gluten-free)

Courgette chocolate cupcakes

Peanut butter banana muffins

Spicy dark chocolate cake

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this calamansi vegan drizzle cake, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.

Vegan Drizzle Cake. PIN IT.

Vegan Drizzle Cake – The Recipe

Vegan Citrus Drizzle Cake

An easy-to-make loaf cake a lovely texture and a super flavour. The recipe is healthier than many as it’s made with wholemeal spelt flour and a bit less sugar and fat. You can use whatever citrus you like, but if you have calamansi / calamondin, use those.

275 g wholemeal spelt flour

½ tsp baking powder

½ tsp bicarbonate of soda

pinch of fine rock or sea salt

200 g golden caster sugar + 2 tbsp for the drizzle

100 ml sunflower oil

175 g your preferred plant milk (soya is a particularly good one for structure because of its high protein content)

8-10 calamansi / calamondins depending on size – zest & juice ((or citrus of your choice, see notes below for quantities))

Place the flour, baking powder, bicarb, salt and sugar into a large bowl and whisk to combine and remove any lumps.

Make a well in the middle and pour in the oil. Using the whisk or a wooden spoon, stir from the inside out, adding the milk as you incorporate the dry ingredients. Try not to over mix, but everything needs to be nicely combined.

Add the juice of half the calamondins and the zest of all but two. Stir until just combined.

Line a 2 lb loaf tin (21 x 11 x 7cm or 8 x 4 x 3in) with baking paper. Scrape in the batter and bake in a preheated oven at 180℃ (350℉, Gas 4)  for 35-40 minutes. The cake should be well risen and golden with a crack down the middle. An inserted skewer should come out virtually clean.

Whilst the cake is cooking, mix the remaining citrus zest and juice together with 2 tbsp of golden caster sugar.

As soon as the cake comes out of the oven, poke a few holes in it and pour the sugared juice over the top.

Leave in the tin until cold, by which time the cake will have absorbed the sugary juice.

Amount of Citrus Needed

2 lemons. Cake requires juice from 1 and the zest from 1 ½. Drizzle needs juice from 1 and zest from ½.

2 limes. Cake requires juice from 1 and the zest from 1 ½. Drizzle needs juice from 1 and zest from ½.

1 orange. Cake requires juice from ½ and the zest from ¾. Drizzle needs juice from ½ and zest from ¼.

½ grapefruit. Cake requires juice from ¼ and the zest from ½. Drizzle needs juice from ¼ and no zest.

8-10 calamansi / calamondins (depending on size). Cake requires juice from half of the fruit and the zest from all but two. Drizzle needs juice from half of the fruit and zest from just two.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Sharing

I’m sharing this vegan citrus drizzle cake with Recipes Made Easy for #CookBlogShare.

Vegan Drizzle Cake with Calamansi & Wholemeal Flour The only vegan drizzle cake recipe you'll ever need. It's an easy-to-make zesty loaf cake which has a lovely texture and is super tasty.

[tastebotanical]

St Clement's Cake

Email Address

Subscribe to tastebotanical

St Clement’s Cake – easy orange and lemon cake

St Clement’s Cake is an easy loaf cake flavoured with fresh orange and lemon. It is a variant on a drizzle cake, as the citrus juices, mixed with icing sugar, are poured on to the warm cake. When cooled, this gives makes the cake extra zesty and moist with a sugary topping.

I love drizzle cakes and often make both Lemon Drizzle and Orange Drizzle. This cake resulted from an idea to do a combination. I think it works well as the orange adds extra flavour to the sharp lemon. If you have ever been avoiding alcohol and have ordered a St. Clement’s, consisting of half and half lemonade and orange juice, in an English pub or bar then you will have an idea of how this cake will taste.

In praise of citrus

I am a huge fan of citrus flavours in baking and desserts. If you like those zesty flavours too, here are some pointers.

The flavour of citrus fruits is concentrated in the zest rather than in the juice. Grated citrus zest is a brilliant way to get maximum flavour into your food. However, make sure that you buy unwaxed fruit and that you wash it before grating. Also, use a fine grater as you do not want big lumps of zest in your cake. Stop grating when you get to the white pith, underneath the zest, as this is bitter and does not add anything to the flavour.

You can adapt many recipes to use different types of citrus fruits. I have a number of variations on a Lemon Drizzle Cake including Blood Orange Drizzle Cake and Lime and Coconut Drizzle Cake. However, the amount of juice produced by one kind of citrus fruit may be less than another and some are more acid than others. For example, if you are substituting limes for lemons, you will need double the number.

Citrus juice, as well as adding some flavour and sourness, also has other very useful properties. For example, when making Lime Cheesecake, it is the chemical reaction between the lime juice and the dairy products that causes the cheesecake mixture to set.

Other citrus baking and dessert recipes

Cakes: Blood Orange Cake, Elderflower and Lemon cupcakes, Lemon Drizzle Cake, Lemon Sponge Cake with Edible Flowers, Lime Drizzle Cake with Coconut

Biscuits: Lemon Biscuits

Desserts: Lemon Curd Ice Cream, Lemon Pavlova, Lime Cheesecake

Why St Clement’s?

In case you are wondering, the name comes from the 18th century English nursery rhyme and folk song which refers to the bells of a number of churches situated near the City of London. The first verse is Oranges and lemons say the bells of St. Clement’s. I have happy memories of singing this song as a child and, more recently, with my own children. I am also a born and bred Londoner who worked in the City for many years and was delighted to find many of the churches that are mentioned in the song still standing. The full lyrics are included below.

Oranges and lemons, Say the bells of St. Clement’s

You owe me five farthings, Say the bells of St. Martin’s

When will you pay me? Say the bells at Old Bailey

When I grow rich, Say the bells at Shoreditch

When will that be? Say the bells of Stepney

I do not know, Says the great bell at Bow

Here comes a candle to light you to bed, And here comes a chopper to chop off your head! Chop chop chop chop the last man is dead

.tasty-recipes-image { float: right; } .tasty-recipes-yield-scale { border: 1px solid #979599; border-radius: 2px; color: #979599; margin-left: 3px; padding: 0 4px; font-size: 0.7rem; } .tasty-recipes-scale-container { float: right; padding: 0 0 1rem; display: flex; } .tasty-recipes-scale-container .tasty-recipes-scale-label { text-transform: uppercase; font-size: 0.6rem; color: #979599; align-self: center; } .tasty-recipes-scale-container button { background: transparent; border: 1px solid #979599; border-radius: 2px; color: #979599; margin-left: 5px; padding: 2px 4px; } .tasty-recipes-scale-container button.tasty-recipes-scale-button-active { color: #353547; border-color: #353547; } .tasty-recipes-scale-container button:focus { outline: none; } .tasty-recipes-instructions-header { display: flex; flex-wrap: wrap; justify-content: space-between; align-items: baseline; margin: 2em 0; } .tasty-recipes-entry-content .tasty-recipes-instructions h3 { margin: 0 0 1rem 0; } @media only screen and (min-width: 520px) { .tasty-recipes-entry-content .tasty-recipes-instructions h3 { margin: 0; } } /*Video Toggle button */ button[name="tasty-recipes-video-toggle"] { margin: 0; padding: 0; width: 86px; height: 30px; border-radius: 2px; border: #979599; display: inline-block; line-height: 20px; vertical-align: middle; text-align: center; font-size: 14px; background: #979599; } button[name="tasty-recipes-video-toggle"] span { padding: 0 4px; pointer-events: none; } button[name="tasty-recipes-video-toggle"][aria-checked="false"] :last-child, button[name="tasty-recipes-video-toggle"][aria-checked="true"] :first-child { background: #fff; color: #979599; border-radius: 2px; padding: 2px 4px; } button[name="tasty-recipes-video-toggle"][aria-checked="false"] :first-child, button[name="tasty-recipes-video-toggle"][aria-checked="true"] :last-child { color: #fff; } label[for="tasty-recipes-video-toggle"] { text-transform: uppercase; font-size: 0.6rem; padding-right: 8px; color: #979599; line-height: 30px; user-select: none; vertical-align: middle; -moz-user-select: none; -ms-user-select: none; -webkit-user-select: none; -o-user-select: none; } .tasty-recipe-responsive-iframe-container { margin: 10px 0; } .tasty-recipes-print-button { background-color: #666677; display: inline-block; padding-left: 1em; padding-right: 1em; padding-top: 0.5em; padding-bottom: 0.5em; text-decoration: none; } a.tasty-recipes-print-button { color: #fff; } a.tasty-recipes-print-button:hover { color: #fff; } .tasty-recipes-equipment { display: flex; flex-wrap: wrap; justify-content: space-evenly; } .tasty-recipes-equipment > h3 { flex: 0 0 100%; } .tasty-recipes-equipment .tasty-link-card { flex: 0 0 50%; padding: 1.5rem 1rem; text-align: center; } @media screen and (min-width: 500px) { .tasty-recipes-equipment .tasty-link-card { flex: 0 0 33%; } } .tasty-recipes-equipment .tasty-link-card p { font-weight: bold; font-size: 1em; margin-bottom: 0; } .tasty-recipes-equipment .tasty-link-card p a { color: initial; } .tasty-recipes-equipment .tasty-link-card span { font-size: 0.9em; } .tasty-recipes-rating.tasty-recipes-clip-10 { -webkit-clip-path: polygon(0 0, 10% 0%, 10% 100%, 0% 100%); clip-path: polygon(0 0, 10% 0%, 10% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-20 { -webkit-clip-path: polygon(0 0, 20% 0%, 20% 100%, 0% 100%); clip-path: polygon(0 0, 20% 0%, 20% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-30 { -webkit-clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%); clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-40 { -webkit-clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%); clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-50 { -webkit-clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%); clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-60 { -webkit-clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%); clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-70 { -webkit-clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%); clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-80 { -webkit-clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%); clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-90 { -webkit-clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%); clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%); } .tasty-recipes-nutrition ul { list-style-type: none; margin: 0; padding: 0; } .tasty-recipes-nutrition ul:after { display: block; content: ' '; clear: both; } .tasty-recipes-nutrition li { float: left; margin-right: 1em; } .tasty-recipes-plug { text-align: center; margin-bottom: 1em; display: flex; align-items: center; justify-content: center; } .tasty-recipes-plug a { text-decoration: none; box-shadow: none; } .tasty-recipes-plug a img { width: 150px; height: auto; margin: 5px 0 0 8px; display: inline-block; } @media print { .tasty-recipes-no-print, .tasty-recipes-no-print * { display: none !important; } } /* Fresh recipe card styles. */ .tasty-recipes { margin-bottom: 4em; max-width: 700px; background-color: #f9f9f9; } .tasty-recipes.tasty-recipes-has-plug { margin-bottom: 1em; } .tasty-recipes-plug { margin-bottom: 4em; } .tasty-recipes-print-button { display: none; } .tasty-recipes-image-shim { height: 69.5px; clear: both; } .tasty-recipes-entry-header { background-color: #f9f9f9; padding-top: 2em; padding-left: 2em; padding-right: 2em; } .tasty-recipes-entry-header.tasty-recipes-has-image { padding-top: 0px; } .tasty-recipes-entry-header .tasty-recipes-image { float: none; margin-bottom: 1em; } @media only screen and (min-width: 730px) { .tasty-recipes-entry-header .tasty-recipes-image { float: left; margin-right: 16px; } } .tasty-recipes-entry-header .tasty-recipes-image img { float: none; height: 150px; width: 150px; object-fit: cover; } .tasty-recipes-entry-header .tasty-recipes-header-content { min-height: 215px; } .tasty-recipes-entry-header h2 { margin-bottom: 0; margin-top: 0; padding-top: 0; padding-bottom: 0; clear: none; } .tasty-recipes-entry-header hr { border: 1px solid #eee; background-color: #eee; margin-bottom: 0; margin-top: 1em; margin-right: -2em; margin-left: -2em; } .tasty-recipes-entry-header .tasty-recipes-rating-outer { width: 100%; } .tasty-recipes-entry-header .tasty-recipes-rating-outer a { text-decoration: none; border: none; display: inherit; box-shadow: none; } .tasty-recipes-entry-header .tasty-recipes-rating-outer a:hover { text-decoration: none; } .tasty-recipes-entry-header .tasty-recipes-rating-stars { font-size: 18px; } .tasty-recipes-entry-header .tasty-recipes-rating-stars span { margin-right: 2px; margin-left: 2px; color: #aaaaaa; } .tasty-recipes-entry-header .tasty-recipes-rating-stars span:first-child { margin-left: 0; } .tasty-recipes-entry-header .tasty-recipes-rating-label { color: #B7BBC6; font-size: .6875em; margin-top: 1em; position: absolute; } .tasty-recipes-entry-header .tasty-recipes-rating-stars .post-ratings { font-size: 10px; } .tasty-recipes-entry-header .tasty-recipes-rating-stars .post-ratings .tasty-recipes-cf-ratings-label { margin-top: 0; line-height: 1; } .tasty-recipes-entry-header .tasty-recipes-details { margin-top: 1.5em; color: #606060; } .tasty-recipes-entry-header .tasty-recipes-details ul { list-style-type: none; margin: 0; padding-left: 0; } .tasty-recipes-entry-header .tasty-recipes-details ul li { display: inline-block; margin-left: 0; padding-left: 0; margin-right: .5em; margin-bottom: 0; font-size: 1em; line-height: 1.8em; } .tasty-recipes-entry-header .tasty-recipes-details .detail-icon { height: 1em; margin-top: .4em; } .tasty-recipes-entry-header .tasty-recipes-details ul li { font-size: 1em; } .tasty-recipes-entry-header .tasty-recipes-details .tasty-recipes-label { margin-right: .125em; } .tasty-recipes-entry-header .tasty-recipes-details .detail-icon { vertical-align: top; margin-right: .2em; } @media only screen and (min-width: 730px) { .tasty-recipes-entry-header .tasty-recipes-details { padding-left: 166px; } } .tasty-recipes-entry-content { padding-top: 0.1em; background: #f9f9f9; color: #606060; clear: both; } .tasty-recipes-entry-header .tasty-recipes-buttons { margin-top: 1.25em; margin-bottom: 1.25em; width: 100%; } .tasty-recipes-entry-header .tasty-recipes-buttons:after { content: " "; display: block; clear: both; } .tasty-recipes-entry-header .tasty-recipes-button-wrap { box-sizing: border-box; } .tasty-recipes-entry-header .tasty-recipes-buttons a { text-transform: uppercase; text-align: center; display: block; background-color: #f9f9f9; font-size: 1em; line-height: 1.375em; font-weight: bold; padding-top: 7px; padding-bottom: 7px; margin-top: 0; border: 1px solid #aaaaaa;; border-radius: 0; text-decoration: none; color: #aaaaaa; } .tasty-recipes-entry-header .tasty-recipes-buttons .button:hover { background-color: #f9f9f9; border: 3px solid #aaaaaa; color: #aaaaaa; opacity: 1; } .tasty-recipes-entry-content a img { box-shadow: none; -webkit-box-shadow: none; } .tasty-recipes-entry-header .tasty-recipes-buttons a:hover { background-color: #979599; text-decoration: none; } .tasty-recipes-entry-header .tasty-recipes-buttons img { vertical-align: top; } .tasty-recipes-entry-header .tasty-recipes-buttons .svg-print, .tasty-recipes-entry-header .tasty-recipes-buttons .svg-pinterest { height: 1.25em; margin-right: .375em; margin-bottom: 0; background: none; display: inline-block; box-shadow: none; vertical-align: middle; } @media only screen and (max-width: 730px) { .tasty-recipes-entry-header .tasty-recipes-button-wrap { width: 100%; } .tasty-recipes-entry-header .tasty-recipes-button-wrap:nth-child(2) { padding-top: 1em; } } @media only screen and (min-width: 450px) { .tasty-recipes-entry-header .tasty-recipes-buttons { width: 100%; float: none; } .tasty-recipes-entry-header .tasty-recipes-button-wrap:first-child { width: 50%; padding-right: 5px; float: left; } .tasty-recipes-entry-header .tasty-recipes-button-wrap:last-child { width: 50%; padding-left: 5px; float: right; padding-top: 0; } } @media only screen and (min-width: 730px) { .tasty-recipes-entry-header .tasty-recipes-buttons { padding-left: 166px; box-sizing: border-box; } .tasty-recipes-header-content { position: relative; } .tasty-recipes-header-content .tasty-recipes-rating-outer { position: absolute; top: 155px; width: 150px; text-align: center; } .tasty-recipes-header-content .tasty-recipes-rating-label { display: block; position: static; margin-top: 0; } } .tasty-recipes-entry-content h3 { color: initial; } .tasty-recipes-entry-content h4 { font-size: 1em; padding-top: 0; margin-bottom: 1.5em; margin-top: 1.5em; } .tasty-recipes-entry-content hr { background-color: #eee; border: 1px solid #eee; margin-top: 1em; margin-bottom: 1em; } .tasty-recipes-entry-content .tasty-recipes-description, .tasty-recipes-entry-content .tasty-recipes-ingredients, .tasty-recipes-entry-content .tasty-recipes-instructions, .tasty-recipes-entry-content .tasty-recipes-keywords { padding-left: 2em; padding-right: 2em; } .tasty-recipes-entry-content .tasty-recipes-description p { margin-bottom: 1em; } .tasty-recipes-entry-content .tasty-recipes-ingredients ul, .tasty-recipes-entry-content .tasty-recipes-instructions ul { list-style-type: none; margin-left: 0; margin-bottom: 1.5em; padding: 0; } .tasty-recipes-entry-content .tasty-recipes-ingredients ul li, .tasty-recipes-entry-content .tasty-recipes-instructions ul li { margin-bottom: .625em; list-style-type: none; position: relative; margin-left: 1.5em; line-height: 1.46; } .tasty-recipes-entry-content .tasty-recipes-ingredients ul li:before, .tasty-recipes-entry-content .tasty-recipes-instructions ul li:before { background-color: #aaaaaa; -webkit-border-radius: 50%; -moz-border-radius: 50%; border-radius: 50%; height: .5em; width: .5em; display: block; content: " "; left: -1.25em; top: .375em; position: absolute; } .tasty-recipes-entry-content .tasty-recipes-ingredients ol, .tasty-recipes-entry-content .tasty-recipes-instructions ol { counter-reset:li; margin-left: 0; padding: 0; } .tasty-recipes-entry-content .tasty-recipes-ingredients ol > li, .tasty-recipes-entry-content .tasty-recipes-instructions ol > li { list-style-type: none; position: relative; margin-bottom: 1em; margin-left: 1.5em; line-height: 1.46; } .tasty-recipes-entry-content .tasty-recipes-ingredients ol > li:before, .tasty-recipes-entry-content .tasty-recipes-instructions ol > li:before { content:counter(li); counter-increment: li; position: absolute; background-color: #aaaaaa; -webkit-border-radius: 50%; -moz-border-radius: 50%; border-radius: 50%; height: 1.45em; width: 1.45em; color: #FFF; left: -1.25em; transform: translateX(-50%); line-height: 1.5em; font-size: .6875em; text-align: center; top: .1875em; } .tasty-recipes-entry-content .tasty-recipes-ingredients li li, .tasty-recipes-entry-content .tasty-recipes-instructions li li { margin-top: 0.625em; } .tasty-recipes-entry-content .tasty-recipes-ingredients li ul, .tasty-recipes-entry-content .tasty-recipes-ingredients li ol, .tasty-recipes-entry-content .tasty-recipes-instructions li ul, .tasty-recipes-entry-content .tasty-recipes-instructions li ol { margin-bottom: 0; } @media only screen and (max-width: 520px) { .tasty-recipes-entry-content .tasty-recipes-ingredients ol, .tasty-recipes-entry-content .tasty-recipes-instructions ol { margin-left: 0; } } .tasty-recipes-entry-content .tasty-recipes-equipment { padding-left: 2em; padding-right: 2em; } .tasty-recipes-entry-content .tasty-recipe-video-embed ~ .tasty-recipes-equipment { padding-top: 1em; } .tasty-recipes-entry-content .tasty-recipes-notes, .tasty-recipes-entry-content .tasty-recipes-nutrition { padding-bottom: 1.25em; padding-left: 2em; padding-right: 2em; } .tasty-recipes-entry-content .tasty-recipes-notes ol { counter-reset:li; margin-left: 0; padding: 0; margin-bottom: 0; } .tasty-recipes-entry-content .tasty-recipes-notes ul { margin-left: 0; padding: 0; margin-bottom: 0; } .tasty-recipes-entry-content .tasty-recipes-notes p, .tasty-recipes-entry-content .tasty-recipes-notes ul li, .tasty-recipes-entry-content .tasty-recipes-notes ol li { padding-left: 1.5em; padding-top: 1.25em; padding-bottom: 1.25em; position: relative; margin-bottom: 0; margin-left: 0; list-style-type: none; } .tasty-recipes-entry-content .tasty-recipes-notes p:before, .tasty-recipes-entry-content .tasty-recipes-notes ul li:before { content: "i"; display: block; background-color: #aaaaaa; -webkit-border-radius: 50%; -moz-border-radius: 50%; border-radius: 50%; height: 1.3em; width: 1.3em; font-size: .75em; line-height: 1.3em; text-align: center; color: #FFF; position: absolute; left: 0; top: 2.1em; } .tasty-recipes-entry-content .tasty-recipes-notes ol > li:before { content:counter(li); counter-increment: li; position: absolute; background-color: #aaaaaa; -webkit-border-radius: 50%; -moz-border-radius: 50%; border-radius: 50%; height: 1.45em; width: 1.45em; color: #FFF; left: 2em; transform: translateX(-50%); line-height: 1.5em; font-size: .6875em; text-align: center; top: 2.3em; } .tasty-recipes-entry-content .tasty-recipes-notes p:last-child { margin-bottom: 0; } .tasty-recipes-entry-content .tasty-recipes-keywords { margin-top: 1em; margin-bottom: 1em; color: #aaaaaa; } .tasty-recipes-entry-content .tasty-recipes-keywords p { margin-bottom: 0; font-size: 0.7em; } .tasty-recipes-nutrifox { text-align: center; margin: 0; } .tasty-recipes-nutrifox iframe { width: 100%; display: block; margin: 0; } .tasty-recipes-entry-content .tasty-recipes-nutrition ul li { float: none; line-height: 2em; list-style-type: none; margin-left: 0; padding-left: 0.833em; } .tasty-recipes-entry-footer { background-color: #fff; padding-top: 1.5625em; padding-bottom: 1.25em; padding-left: 2.5em; padding-right: 2.5em; text-align: center; } .tasty-recipes-entry-footer .tasty-recipes-footer-content { display: inline-block; } .tasty-recipes-entry-footer img, .tasty-recipes-entry-footer svg { width: 65px; } .tasty-recipes-entry-footer h3 { font-size: 1.25em; line-height: 2.25em; margin-top: .5em; margin-bottom: .125em; padding: 0; line-height: 1em; } .tasty-recipes-entry-footer p { margin-bottom: 0; font-size: .75em; } .tasty-recipes-entry-footer p a { text-decoration: underline; box-shadow: none; border-bottom: none; } .tasty-recipes-entry-footer:after { content: " "; display: block; clear:both; } @media only screen and (max-width: 520px) { .tasty-recipes-entry-footer h3 { margin-top: .5em; margin-bottom: .5em; } .tasty-recipes-entry-footer { text-align: center; } } @media only screen and (min-width: 520px) { .tasty-recipes-entry-footer img, .tasty-recipes-entry-footer svg { float: left; } .tasty-recipes-entry-footer h3, .tasty-recipes-entry-footer p { margin-left: 90px; clear: none; text-align: left; } } .clearfix:after { clear: both; content: " "; display: table; } /* Print view styles */ .tasty-recipes-print-view { font-size: 11px; } .tasty-recipes-print-view .tasty-recipes-print-button { display: inline-block; } .tasty-recipes-print { padding:0; } .tasty-recipes-print-view .tasty-recipes, .tasty-recipes-print-view .tasty-recipes-entry-content { background: #fff; } .tasty-recipes-print-view .tasty-recipes { margin-top: 1em; } .tasty-recipes-print .tasty-recipes-entry-header { background-color: inherit; color: inherit; padding-bottom: 0; padding-left: 1em; padding-right: 1em; } .tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-image { transform: none; float: left; margin-right: 16px; } .tasty-recipes-print-view .tasty-recipes-entry-header .tasty-recipes-header-content { min-height: 150px; } .tasty-recipes-print.tasty-recipes-has-image .tasty-recipes-entry-header h2 { margin-top: 0; } .tasty-recipes-print .tasty-recipes-entry-header h2 { color: inherit; margin-bottom: .5em; } .tasty-recipes-print .tasty-recipes-entry-header hr { display: none; } .tasty-recipes-print .tasty-recipes-header-content .tasty-recipes-rating-outer { position: initial; text-align: left; width: unset; top: unset; } .tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-rating-stars span { color: #000; } .tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul { padding: 0; clear: none; } .tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul li { line-height: 1.8em; margin-bottom: 0; } .tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details .detail-icon { display: none; } .tasty-recipes-print-view .tasty-recipes-source-link { text-align: center; } .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-ingredients ul li, .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-instructions ul li, .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-ingredients ol li, .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-instructions ol li { margin-bottom: 0; } .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-notes p, .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-notes ul li, .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-notes ol li { margin-top: 1rem; padding-top: 0; padding-bottom: 0; } .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-notes p:before, .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-notes ul li:before { top: 0.1em; }

St Clement’s Cake

★★★★★ 5 from 5 reviews

Author: Tastebotanical

Prep Time: 15

Cook Time: 45

Total Time: 1 hour

Yield: 1 loaf cake (serves 6-8) 1x

Category: Cake

Method: Baking

Cuisine: English

Print

Pin

Description

This quick and easy St Clement’s Cake is flavoured with zesty fresh orange and lemon.

Scale 1x2x3x

Ingredients

125 g butter 

175 g caster sugar

2 eggs

175 g self-raising flour

4 tablespoons of milk

1 lemon and 1 orange (both unwaxed and washed)

200 g icing sugar

Instructions

Set your oven to 180 degrees centigrade or Gas Mark 4.

Grease a 450 g loaf tin and line the bottom with baking parchment.

Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier.)

Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.

Once the eggs have been incorporated add the rest of the self-raising flour.

Add the milk and the grated zest of your lemon and orange.

Spoon the cake mixture into your prepared loaf tin.

Put the tin in the oven and bake for 45 minutes.

While the cake is baking, put the juice from your orange and your lemon in a small saucepan.  Heat gently with the lid off until the liquid is reduced by half.  Then add the icing sugar to form a thick syrup.

Remove the cake from the oven and immediately pour the syrup over the top.

Leave the cake in the tin to cool completely before removing.   If you try and take it out while it is still warm it may fall apart as it will be very moist due to the syrup.

Keywords: cake, orange, lemon, loaf cake, St Clement’s

Did you make this recipe?

Tag @tastebotanical on Instagram and hashtag it #tastebotanical

(function(){ var buttonClass = 'tasty-recipes-scale-button', buttonActiveClass = 'tasty-recipes-scale-button-active', buttons = document.querySelectorAll('.tasty-recipes-scale-button'); if ( ! buttons ) { return; } /* frac.js (C) 2012-present SheetJS -- http://sheetjs.com */ /* bothEquals() avoids use of &&, which gets prettified by WordPress. */ var bothEquals = function( d1, d2, D ) { var ret = 0; if (d1<=D) { ret++; } if (d2<=D) { ret++; } return ret === 2; }; var frac=function frac(x,D,mixed){var n1=Math.floor(x),d1=1;var n2=n1+1,d2=1;if(x!==n1)while(bothEquals(d1,d2,D)){var m=(n1+n2)/(d1+d2);if(x===m){if(d1+d2<=D){d1+=d2;n1+=n2;d2=D+1}else if(d1>d2)d2=D+1;else d1=D+1;break}else if(x<m){n2=n1+n2;d2=d1+d2}else{n1=n1+n2;d1=d1+d2}}if(d1>D){d1=d2;n1=n2}if(!mixed)return[0,n1,d1];var q=Math.floor(n1/d1);return[q,n1-q*d1,d1]};frac.cont=function cont(x,D,mixed){var sgn=x<0?-1:1;var B=x*sgn;var P_2=0,P_1=1,P=0;var Q_2=1,Q_1=0,Q=0;var A=Math.floor(B);while(Q_1<D){A=Math.floor(B);P=A*P_1+P_2;Q=A*Q_1+Q_2;if(B-A<5e-8)break;B=1/(B-A);P_2=P_1;P_1=P;Q_2=Q_1;Q_1=Q}if(Q>D){if(Q_1>D){Q=Q_2;P=P_2}else{Q=Q_1;P=P_1}}if(!mixed)return[0,sgn*P,Q];var q=Math.floor(sgn*P/Q);return[q,sgn*P-q*Q,Q]}; buttons.forEach(function(button){ button.addEventListener('click', function(event){ event.preventDefault(); var recipe = event.target.closest('.tasty-recipes'); if ( ! recipe ) { return; } var otherButtons = recipe.querySelectorAll('.' + buttonClass); otherButtons.forEach(function(bt){ bt.classList.remove(buttonActiveClass); }); button.classList.add(buttonActiveClass); /* Scales all scalable amounts. */ var scalables = recipe.querySelectorAll('span[data-amount]'); var buttonAmount = parseFloat( button.dataset.amount ); scalables.forEach(function(scalable){ var amount = parseFloat( scalable.dataset.amount ) * buttonAmount; if ( parseFloat( amount ) !== parseInt( amount ) ) { var amountArray = frac.cont( amount, 9, true ); var newAmount = ''; if ( amountArray[1] !== 0 ) { newAmount = amountArray[1] + '/' + amountArray[2]; } if ( newAmount ) { newAmount = ' ' + newAmount; } if ( amountArray[0] ) { newAmount = amountArray[0] + newAmount; } amount = newAmount; } if ( typeof scalable.dataset.unit !== 'undefined' ) { amount += ' ' + scalable.dataset.unit; } scalable.innerText = amount; }); /* Appends " (x2)" indicator. */ var nonNumerics = recipe.querySelectorAll('[data-has-non-numeric-amount]'); nonNumerics.forEach(function(nonNumeric){ var indicator = nonNumeric.querySelector('span[data-non-numeric-label]'); if ( indicator ) { nonNumeric.removeChild(indicator); } if ( 1 !== buttonAmount ) { var indicator = document.createElement('span'); indicator.setAttribute('data-non-numeric-label', true); var text = document.createTextNode(' (x' + buttonAmount + ')'); indicator.appendChild(text); nonNumeric.appendChild(indicator); } }); }); }); }());

This recipe has been shared on #CookBlogShare with Curly’s Cooking and #Fiesta Friday with Fiesta Friday and Jhuls @ The Not So Creative Cook and Laurena @ Life Diet Health

Email Address

Subscribe to tastebotanical

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

Lemon Curd Ice Cream

Lemon Pavlova

Lime Cheesecake

[glossberry]

september 30: lemon flavored cake, fruit arrangements on top, edible flowers with a drizzle

october 1: dumps a whole thing of cinnamon into the dough