Boozy lemon and almond drizzle cake

Boozy len and almond cake, hells yeah.

Boozy lemon and almond cake, Hells yeah.

I’m not going to waste any superlatives describing this cake, it rocks in all the best ways, end off.

Limoncello lemon drizzle cake

Ingredients:

For the cake: (makes 2 loaf tins)

  • 250g butter
  • 250g caster sugar
  • zest of 3 unwaxed lemons
  • 5 eggs
  • 150g self raising flour
  • 150g ground almonds
  • 1 teaspoon baking powder
  • 1 tablespoon poppy seeds

For the drizzle:

  • juice of 3 lemons
  • 150g caster sugar

For the icing:

  • 80g icing sugar
  • 60ml limoncello
  • lemon zest to sprinkle (optional)
lemon drizzle cake-1

poked with a skewer, drizzled and cooling in their tins

Method:

  1. heat fan oven to 180C. Line 2 loaf tins.
  2. cream together the butter and sugar, beat in the eggs, one at a time, waiting until each egg is thoroughly incorporated. Beat in the zest and poppy seeds.
  3. Stir in the ground almonds and baking powder followed by the flour. Do not over mix.
  4. Bake for approximately 50 minutes.
  5. Combine the lemon juice and caster sugar in a small saucepan and heat on a medium heat. Once the cakes are cooked poke them all over the top with a skewer then pour over the drizzle and leave to cool completely in the tins.
  6. Once cool make the icing by mixing together the icing sugar and limoncello. Remove the cold cakes from the tins and drizzle with the icing and sprinkle some more lemon zest over the top.
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Lychee Limoncello Martini for World Gin Day!

As “World Days” go, World Gin Day has got to be one of the best, well, up there with World Wine Day, Fish & Chips Day, Staying in Bed til 3pm Day (also falls on World Breakfast in Bed Day.) OK so not all of those are actual Days but there should definitely be a world Breakfast in Bed Day.

Lychees are one of my favourite fruits, with their heady scent and tropical flavour they transform this cocktail into an exotic sherbet lemon glass of heaven!  Canned lychees are perfect for this as they are ready prepped and you can use the syrup (much cheaper than buying a lychee liquor. You don’t have to use the popping candy, I know it isn’t the height of sophistication, but then again neither am I!

Ingredients:

  • 50ml of your favourite gin (Sipsmith is perfect)
  • 50ml Lychee syrup (from the can)
  • 25ml Limoncello
  • Lychee to garnish.
  • Popping candy
  • Ice cubes

Put your ice in a cocktail shaker with the gin, syrup and Limoncello.  Shake until the outside of the shaker goes frosty.  Put a couple of pieces of popping candy inside the lychee then put it in a chilled martini glass and pour over your cocktail.

Now if you love gin how about entering a competition to win a bottle?