Millionaire's Shortbread Illustration...PPF

Hello there... phewph it's been a busy day, but I'm super excited because I've actually managed to finish off my week 4 assignment for #risedesignandshine ahead of time! 

I know...I may have to go for a lie down now.

This weeks assignment was to illustrate a favourite recipe and I chose an old family favourite which is quite appropriate as I'm now residing in Bonnie Scotland.

It's shortbread (which is a huge favourite in Scotland) but not just ordinary shortbread...it's gorgeous Millionaire's Shortbread. 

Have you baked it before? 

It's incredibly easy and as it was featured on last weeks 'The Great British Bake Off' I thought it just had to be my choice for this assignment.

My hubby and son think I need to bake it following these instructions just to make sure I have it all illustrated correctly.

They're calling it research...I have another name for it!

If you'd like to see more... I posted a slightly different version of the recipe on my blog... way back in January 2012, when we lived in Melbourne. 

(Click here) 

Oh boy looking back at some of these old blog posts, I baked an awful lot back then.

So as usual I'm linking up with the Paint Party Friday gang.

Thanks Eva and Kristin for hosting once again.

Have a wonderful weekend everyone and thanks for your visit today.

It's always great to see you and I'd love to hear from you.

Lemon Tart... My Sunday Photo

I'm away at the moment, so I thought I'd leave you with one of my most popular blog posts. 

The Classic Lemon Tart.

With the holiday season creeping up on the calendar in the North Hemisphere and Summer about to appear in the Southern Hemisphere (when lemons will be plentiful) it's a great recipe for entertaining no matter what the occasion.

I've included the recipe below but please forgive me for not putting the different measurements.

Classic Lemon Tart (serves 12 at least)

Ingredients:  

10 eggs380g caster sugar500 ml Double creamzest and juice of 8 lemonsbutter, for greasing225g sweet shortcrust pastry  (see recipe below)

To Serve:

100g mild goat's cheese

50 ml double cream

2 tbsp icing sugar, plus extra for dusting 

a little whipping cream 

Method:

1. Preheat oven to 200°C/400°F/Gas Mark 6.

2. To make the filling, break the eggs into a bowl and whisk gently to break up the yolks. 

3. Add the sugar and continue to mix, then add the cream and lemon juice, but not the zest. 

4. Pass the mixture through a sieve, add the lemon zest and leave to one side.

5. Butter a 20cm plain, loose-bottomed flan tin with softened butter and roll out the pastry to get a thin even depth to the pastry. 

6. Carefully roll the pastry back over the rolling pin, lift over the tin and roll the pastry back over the tin very loosely. If you don't leave the slack, the pastry will rip or shrink too much when cooking.  

7. Tuck the pastry down the sides of the tin, pressing into the bottom edge well, but be careful not to tear or stretch the pastry. Don't trim the pastry.

8. Line the tart with a circle of grease-proof paper that is bigger than the tart and allows the paper to rise above the ring.

9. Fill the tart with either baking beans, rice or ceramic baking beans. Bake for 10 minutes.

10. Remove from the oven and remove the beans and grease-proof paper, then place back in the oven to colour the bottom of the tart. This should only take 3-4 minutes.

11. Turn the oven down to 100°C/225°F/Gas Mark ½. 

12. Pour in the lemon mix to reach the top of the tart and bake for 1 hour until the tart is only just set. 

13. Remove from the oven and trim off the edges of the pastry. Leave to cool for about 1 hour.

14. To make the accompanying cream, mix the goat's cheese with the double cream and icing sugar.

15. To serve, dust the tart with plenty of icing sugar and grill under a hot grill to caramelize the top. 

16. Remove from the grill and cut into wedges and serve with a spoonful of the cream.

Rich shortcrust pastry ~ makes 300g

Ingredients: 

200g plain flour

 ¼ tsp salt 

  2 tbsp icing sugar (if making sweet pastry)

100g cold unsalted butter, cubed

1 egg, beaten

1 tsp lemon juice

2 tbsp iced water

Method:

Mix together the flour and salt (and icing sugar if making sweet pastry). Add half the cubed butter to the flour. Gently and swiftly, rub the fat into the flour until it resembles coarse breadcrumbs. Add the rest of the butter and mix until it's the size of small peas. Make a well in the centre of the dry ingredients. 

Mix the egg with the lemon juice and water and gradually pour into the well a little at a time, rubbing it through your fingers, until it forms a dough (you may not need all the liquid). 

Turn out onto a floured board and knead lightly until smooth. 

Shape into a ball, wrap in clingfilm and refrigerate for at least 30 minutes. 

To line a tin or mould, roll the chilled pastry onto the rolling pin, then unroll over the tin, draping the pastry into the tin or mould. Gently press it in place using your fingers.  

I tend only to bake this tart for special occasions...but to simplify the recipe I suppose you could use (sharp intake of breath) packet pastry!!!!

If you'd like to read the full blog post then click Classic Lemon Tart

I'll love and leave you for now.
As usual I'm linking up with My Sunday Photo
Thanks for visiting

My Sunday Photo... Baking

I'm also linking up today Wordless (on Tuesday at image-in-ing)

My Sunday Photo... Easter Cup Cakes

 It's a flying visit today because there's chocolates to be had... and celebrating to be done. 

So forgive me for rushing...

I'd just like to wish everyone that celebrates Easter, a happy peaceful holiday weekend.

For those who don't celebrate Easter... well there's always cupcakes!

These little bunny beauties were baked by my big sister, but unfortunately this is as near as I'm going to get to them, as she lives in a different part of the country. 

Now I'm thinking I'll just have to bake some for myself.

As usual I'm linking up with My Sunday Photo

Thanks for your visit and I hope you have a great weekend.

Whatever you have planned... have fun and enjoy!

Now where's that Easter Bunny hidden those chocolates?

Let's eat cake

I feel I've neglected my blog lately, but then something has to give I suppose in this game of spinning the plates to maximise each day. 

I've been tinkering into the Instagram world, both with mine and Muffy's account (yes she has one) and I have to confess, I'm a little put out because she now has over twice my followers! 

But if it takes photo's of me in the bath or having to rub disgusting things on my skin... well you can forget it! I'll let her reign supreme, although she'll never stop rubbing my nose in it.

Eww... enough.

Also, I'm trying to spend more time painting and there's always to garden calling me.

Sometimes, I get daunted with so much that I want to post that it then seems too much of a task or would take too long, so I put it off. 

What you might call a world class procrastinator.

Does that happen to you? If so, how do you overcome it?

I'm thinking if I just write brief posts then that might be better

 (HA! Be brief... Me...that's a laugh in itself)

So let's start... 

How about a cake? 

I know I haven't shown any baking for quite some time. 

Mainly, because I've just been baking what you might call my screensaver. 

The boiled fruit cake 

I have to say this IS the easiest cake to bake and stays moist for days. 

A great treat to produce if you have unexpected guests. 

(here's the link to the recipe)

We've been enjoying the new season of The Great British Bake Off - season 6.

It's finally inspired me to get baking once again... but nothing fancy or time-consuming just yet.

My son's been requesting his favourite banana loaf for some time, so what can you do when he passes his exams but.... 'BAKE'

(by the way that was in Sue Perkins and Mel Giedroyc's voice - the hosts of the show)

It's a great way to use up any bananas that may be getting too ripe.

I also included some walnuts inside and pine nuts on the top to decorate.

Can you smell that? Mmm... good eh?

I'm not sure if it should have a crack showing... (that's a little joke to viewers in the UK)

but there it is anyway, so thankfully it's not going up before Mary Berry or Paul Hollywood. 

I'm off to pop the kettle on and to do my own taste test.

Num...num...num...

I'm linking up with T stands for tea time today.

Have a wonderful Tuesday and I hope to see you soon.

Possibly a few pounds/kilo's heavier!

A final fling perhaps...

Everyone seemed to be on a mission this morning.

 The traffic even though it was rush hour was static, but it still didn't stop revving and inching closer and closer to the car bumper in front... getting nowhere fast!

Quite frankly, I've never understood why it's actually called rush hour, when most of the time the cars are static!

 It felt as though those leisurely drives at a slower pace may be a thing of the past for now, having been replaced with urgency whether it's to get to work, kids to school, appointments or those Christmas bargains! (ARGH)

Leisurely summer days seem to have drifted away. 

A few days ago I was watching the swallows stretching and putting on an incredible aerial display, but I knew all the time that they were participating in their pre-flight preparations to take off for warmer destinations soon. 

I've been searching the skies today to see if they're still here, but there's not one in sight. 

It's a shame because we're to have a warmer week ahead apparently, so they could have stayed for a little while longer. I feel sad that it will be quite some time before they return. 

I have to remind myself that to miss something sometimes is to really appreciate it upon it's return. 

Looking at the photo of my jasmine above and it's wonderful warm autumnal colour confirms my fear that perhaps summer is about to disappear. 

I doesn't feel like we had a long summer, but I'll embrace autumn if I must. 

One advantage will be that we can wake up our Aga soon... she's been asleep for far too long. Casseroles and comfort food will be on the menu and I can't wait. 

Here's a starter...Jam Doughnut Muffins

These gorgeous jam doughnut muffins are incredibly like doughnuts but without the deep frying. They are so quick and easy to make too... and I must say even quicker to disappear, but it does say in the recipe that they should be enjoyed whilst still warm. 

No problem there! 

They were wickedly divine even though my guilt would only let me eat half of one. Next time (oh yes... there will be a next time) I'll make them smaller and add more jam. 

Well if you're going to indulge you might as well make it worthwhile!

The recipe came from Karen's Lavender and Lovage blog and her photos are far more superior than mine. The smell brought a crowd so I had to snap the photo quickly.

Karen has amazing recipes so why not pop over (with a cuppa) and enjoy all the baking delights. 

Now the sun's shining here so I'm off outside...

Enjoy your Monday because it'll be Friday before you know it!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Late news in...
Tuesday afternoon: Wonderfully warm with glorious sun. 
Swallows seen so summer is still here. Yay!
Crazy weather and that's why people in the UK are always talking about the weather! 

Take a peek Tuesday

Everyone is talking about autumn here at the moment, even though we're still in the month of August. I suppose if you look at the temperature records we've been experiencing over the last month... post ex-hurricane 'Bertha' it's not surprising. 

If you stay out of the biting wind and the sun is shining, then it can still feel reasonably warm. 

It reminds us we are still supposed to be enjoying summer, even if it's the tail-end and

I'm hoping because the last month has been so cold, we will have an Indian summer.
Well there's nothing wrong with being hopeful is there?! 

In fact, I'm determined to stay positive until the snow arrives (apparently 'they' say it's going to be a hard winter) Argh... 

If you're a regular visitor here then you may remember my tractor ride with the local farmer whilst in the middle of cooking the Sunday lunch. 

Well the above and below photos show the results of expert ploughing! 

Now I must admit when I see these photos they do make me think of autumn but I NEED heat. Not for selfish purposes (although it would better not to look like a 'mummy' bound up with layer upon layer of fleece), no it's because I have more visitors arriving from Australia! What am I to do? 

They'll freeze even though they've come from an Aussie winter!!!

Does anyone know if/where I might be able to a buy tartan onesie? 

I can see teeth chattering and not in a nice nattering sort of way.

I'm cleaning fireplaces ready to penetrate their layers and warm their bones once they arrive. We might be okay in the house but how am I going to get them from A to B or to see the place? 

I'm obviously going to have to be creative! 

 A neighbour's cat coming through the field. 

Good job Mufftypup hasn't seen him!

With the Great British Bake Off now into it's fifth season it's inspiring me to bake once again. Both my sister and I are keen bakers and we constantly send each other photo's of our latest creations. Click here to see her latest collection.

I baked Chocolate and Orange cake last week and yesterday I used some over ripe bananas for a banana loaf. 

I've searched through my blog to find the post that will have this recipe, but I can't seem to find it. 

I'm sure I've posted it previously but it must be hiding.

It's a very simple recipe, so if anyone wants it just let me know and I'll send it through. 

I would post it here but I've got lots to get through today and the times marching on. 

I'm on the final prep for the visitors... but there's the fresh linen and towels to put out (no I'll not be making animals out of the towel like on the cruise ships, but they will be folded neatly onto the bed with the must have chocolates etc.

It's all to detract from the cold.

I'm linking up for the first time with Our World Tuesday

Have a wonderful week peeps and I'll try to catch up with you as and when I can. 

Two Great British Events...The Bake Off and The Great Northern Run

It's been a whole summer of sporting events here in the UK from World Cup Football, Golf, Wimbledon, Tour de France cycling, cricket and the Commonwealth Games. We've enjoyed so many events and looking back I don't think we missed a thing, but I been ready for a change and right on cue the announcement comes along that 'The Great British Bake Off' was returning for another season. 

Woohoo! I surprised myself with just how excited I was to hear this news. 

For those people who haven't heard of the 'Great British Bake Off', twelve home bakers take part in a 'bake off', testing every aspect of their baking skills as they battle it out to be crowned the Great British Bake Off's Best Amateur Baker.

Finally the first episode aired. 

I was there sitting comfortably as the titles rolled, along with about 8 million other viewers and we weren't disappointed. 

Set in beautiful surroundings with great presenters, lovely knowledgeable judges and twelve interesting contestants, all wanting to share their skills along with all the trials and tribulations of the contest. All in all, a winning combination for someone who likes baking, eating cakes or just watching others battling it out with beaters.
If you want to know more about 'GBBO', as it's known, then click here 
Don't worry there are no spoilers here... I wouldn't dream of spoiling it for anyone. 

I share not only my love of this TV series along with my sister, but also a love of home baking. She's far more prolific and perfectionist than me. The photo below shows some of her baking from one day alone!

From the top left... raspberry jam with butter cream cup cakes
Top right... apricot jam with butter icing cup cakes
Bottom left... coffee cake
Bottom right... lemon cake
She doesn't always bake this many cakes (14 eggs in any one 24 hour period!!) but there's a good reason.

A female family member (thankfully not me... or my sister) is taking part in the 'Great North Run' for charity and is selling the cakes in work to raise money for a great cause... the Bobby Robson Cancer Foundation, before she runs the race in September. 
I'm in awe of her because I couldn't run for a bus and this is one tough race, so I've sent in my replacement... you may have heard of him 'Mo Farah' (lol)
Anyway, if you'd like to know more about 'The Great North Run' then click here
It's the world's greatest half marathon and with a spectator-lined course covering 13.1 miles from Newcastle across the iconic Tyne Bridge and onto the picturesque coastal finish in South Shields. It will provide a spectacular sight and raise lots of money for worthy causes. 
If you'd like to donate to J's fundraising then she'd certainly welcome any amount for this charity that's so close to her heart. 
Here's her link to Just Giving 
If you do decide to donate any amount...thank you so much 
Good Luck J... run like the wind! 

Happy Blue Monday...with a winter warming recipe

Can you believe that it's Monday already? 

Where did the weekend go?

I'm happy to say that we made the most of it whilst it was here, but even so a three day weekend would be perfect wouldn't it? 
But let's not let it get us down because there's lots to be happy about...who knows what is installed for us in this coming week? 

So chin up, put a big smile on and let's get started...bring it on I say! 

I've wanted to show you for some time one of my leaving presents from a friend when I left Melbourne. 
Well it was part of a leaving present actually, but it just captured so much in one item. 

It is a Monet apron purchased by my friend from the Monet exhibition held earlier in the year during May to September at the fabulous National Gallery of Victoria, Melbourne.

Isn't it exquisite?

Claude Monet (1840-1926)

Monet's Garden is a stunning exhibition devoted to Claude Monet's iconic garden at Giverny. Renowned as the 'father of French Impressionism', Monet was inspired by his direct experiences of nature, culminating in the ravishing depictions of his lily and flower gardens in the rural property at Giverny, northern France. 

“My garden is my most beautiful masterpiece.”

I'm a little wary of using the apron really...either to paint or cook in it, as I don't want to spoil it. 

It covers so many things about me that my friend captured in one go. 

My love of art, Monet, gardening, the colour, cooking and baking all wrapped up in one. 

Wasn't she clever? 

So that's why when I wrap it around me it's like having a huge of all the things that make my spirit fly and I thought it would be perfect to enter for todays 'Happy Blue Monday'

Having mentioned baking if you want a winter warmer recipe for something seasonal then why not visit one of my old blog posts where I bake a Pear and Almond Cake. 
It's from back in July 2010 when we lived in Melbourne, Australia. 
Be warned there's a mention of Christmas...but then it is in the middle of their winter. 

It's so strange to read my old posts from back then...how I've changed. 

You can tell mostly by the photographs. 

Now why not pop across to see Sally and the other Blue Monday posts? 
I'm sure you'll have a very happy Monday if you do. 

Happy Blue Monday to you all. 

I hope you have a great week!

Steak, Ale and Mushroom Pie...aka St Paddy's Pielets

Well can you believe it? 

I'm going to post a recipe today! 

I know it's been quite some time since I did that...but this recipe was such a winner, that I thought you might like to see it too. 

I was going to try and post it over the weekend because it was perfect for St Patrick's Day, but I was in such a spin trying to get to a party that I didn't manage it ....(yep such a party animal) but I'm here now.

I thought as we head into autumn here and spring hasn't sprung everywhere out there yet, that this recipe is so good to not only be a tasty heart warming meal, but also a really good idea for entertaining. 

It is also brilliant for freezing too, you can either produce little pielets or a family size pie or even just a casserole accompanied with tatties (potatoes) and veggies.

I also have to confess that because I was in a tizzy to get to my St Paddy's Day celebrations, I forgot to take a photo of the final presentation platter. I know...what am I like! 

Before I start I have to tell you that I made a huge casserole dish full and there's still plenty left. 

We managed to take 30 pielets along to the party but a few inevitably went missing in the cooling process...well the boys insisted that they should be tested before they made an entrance into the party. ;D

I thought pielets would be the best for easy entertaining. Everyone being able to indulge with the minimum of fuss or hostess participation.  

But I've still got four seperate containers in the freezer that I'll be able to produce at any time...so although the cooking time is rather long initially, it really is worth the time and effort. 

Not wishing to blow my own trumpet...oh well okay then...everyone raved about them!

 

So here is the recipe for Steak, Ale and Mushroom Pielets.

For the Beef Mixture (3 hours cooking time or longer for tender beef)

• small handful dried porcini mushrooms (about 10g) - not essential but definitely very tasty
• 2 tbsp vegetable oil
• 1kg braising steak (buy this as a whole piece and cut it into large chunks yourself or ask your butcher)
• 2 large onions, roughly chopped
• 4 large carrots, chopped into chunks
• 2 tsp golden caster sugar
• 4 tbsp plain flour
• 300ml dark ale (I used Guinness but any dark ale will do)
• 2 beef stock cubes mixed with 400ml boiling water ~ or beef stock liquid
• small bunch each thyme, bay leaf and parsley, tied together (can be seperate but remember to remove once cooked.
• 200g smoked bacon lardons, or chopped rashers
• 200g chestnut mushrooms , halved
• A splash of Worcestershire sauce 
• 1 tbsp of Tomato paste
• Salt and freshly ground pepper to taste

(If you need a conversion table then take a look into my sidebar at the bottom) 

Right lets get started....

If you're using the porcini, cover them in boiling water for 20 mins, then squeeze out...put them aside for now, but keep the soaking liquid. This is full of flavour but remember not to empty all of the liquid into the beef mixture later. Discard any grainy bits from the bottom of the soaking dish. 


Next heat the oven to 160C/140C fan/Gas mark 3.
Place beef into a large plastic bag with flour, salt and pepper. Coat every piece of beef with the flour. 

Heat half the oil in a large heavy bottomed casserole dish, brown the meat really well in batches, then set aside. (This is a little painstaking but so worth the time and effort). 
Add the onions and carrots to the pan, adding a drizzle more oil, then cook on a low heat for 5 mins until coloured. 

There will be lots of tasty bits stuck to the bottom of the pan at this stage, but we'll not let them go to waste.
Add the soaked porcini mushrooms, sizzle for 1 min more, then scatter over the sugar and flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan and give it all a good stir. 
Pour over the ale, stock and porcini soaking liquid, don't forget to discard the last few drops. The beautiful tasty bits from the bottom of the pan will come away and add to the flavour of the beef mix.

Add the Worcester sauce and tomato paste.
Season stew with salt and pepper to taste, tuck in the herbs and bring everything to a simmer. 
Cover with a lid and place in the oven for about 2/3 hrs, until the meat is really tender. (I left mine in for 4 hours...the beef was just like butter which is perfect for pielets. You really don't want a large chunk in the little pies).

While the stew is cooking, heat a drop more oil in a frying pan and sizzle the bacon for 3 mins until crisp. Turn up the heat, add the mushrooms and cook for 4 mins until golden. 
Remove from the heat and, when the stew is cooked, stir them through. 
Leave everything to cool completely.
As I mentioned you can also freeze the mixture for up to 3 months and defrost when needed. How good is that? The following photo doesn't really do justice to the delicious mixture...for a start its cold, so therefore doesn't look appetizing....but it is...trust me!
I used my Grandmothers mince pie trays for the pielets which worked brilliantly. Perfect for bite size pies.

For the Pastry

• 650g plain flour , plus extra for dusting
• 250g lard or cold butter (or half of each), diced, plus extra for greasing
• 1 egg yolk , beaten, to glaze 

• Or you could use a frozen packet of puff pastry...but depending on how many or what size of pie you are baking will determine if you need one or two packets of pastry.

You can make the pastry up to 2 days before you want to assemble the pie. 
Crumble the flour and lard, or butter, together with a generous pinch of sea salt until completely combined, then add up to 200ml ice-cold water to make a soft dough. 
This can be done in a food processor if you want. Knead the pastry, then wrap in cling film and leave to rest in the fridge for at least 1 hr. The pastry can be made up to 2 days ahead and kept in the fridge or frozen for up to a month. 

If you are making pielets then grease the tray with butter and sprinkle flour over to prevent sticking. 
Roll out the pastry and using pastry cutters (large for the bases and medium for the tops) then place the bases in the tray. Spoon a small amount of beef mixture into the centre.
Brush around the pastry tops with a little egg yolk, so that they will stick to the bases. 
Gently press together the top to the bottoms. 
Place a small hole in the centre of the pielet, to allow the steam to escape and brush with egg yolk to obtain that golden, crisp, delicious look! 

If you want to bake a large single pie....
Then heat oven to 220C/200C fan/gas 7 and place a flat baking tray in the oven.
Heavily grease a 24-28cm pie dish and dust well with flour. 
Cut a third off the pastry and set aside. 
Roll out the pastry to a thick-ish round that will easily line the pie dish with an overhang, then line the tin. 
Add the beef to the dish using a slotted spoon so some gravy is left in the container, as you don't want too much sauce in the pie. 
You want the filling to be slightly higher than the rim of the dish. If you have a bit too much, set it aside.  
Roll out the remaining pastry to a thick round big enough to cover the dish. 
Brush the edges of the pastry in the dish with egg yolk, then cover with the pastry lid. 
Trim the edges, crimp the pastry, then re-roll your trimmings to make a decoration, if you like.
Brush the top heavily with egg. Make a few little slits in the centre of the pie, place on the hot baking tray, then bake for 40 mins until golden. 
Leave the pie to rest for 10 mins while you heat up the gravy left in the container. 
Serve the pie at the table with a jug of gravy and a big pile of something green and leafy.  

So here are my pielets....before putting on their party clothes (ie dressed on the platter)

It really is worth the effort to make these little beauties...I promise! 

Oh my...I'm so hungry now! 

It's a good job it's time for dinner. 

See you again soon I hope and don't forget to let me know if you try this recipe. 

I'd love to hear from you...

Lemon Drizzle Cake

So what do you think of my magazine cover?

Oh well...we all can dream, but then it's a reality for some lucky people.
Take for instance last night I watched the Australian Masterchef programme and the contestant who won the best dish of the day gets to have their dish photographed for the front cover of a future copy of the Masterchef magazine.

How cool is that?

I won't mention who won last night, just in case anyone hasn't managed to watch it yet...but plans to later....

.....So today I thought I'd have my own little competition and photograph my own magazine cover....and guess what...surprise, surprise I won!

....you can do that sort of thing when you have your own blog ;D

I thought because it's still winter here (with a very nippy wind today ~ I might add) it would be good to make something with a splash of sunshine colour.

I chose a Lemon Drizzle Cake because not only does it look and taste good, (well wickedly yummy actually) lemons are in season here at the moment. There are masses everywhere you look.... I've never seen so many gardens with lemon trees and even our very own little tree has about a dozen little darlings all ready for the picking.

They're adding they're own splash of bright yellow to the garden.

Lemon Drizzle Cake ~ serves 10 (oh my...my boys are going to be happy) 

Ingredients:

150g butter, softened

1 teaspoon vanilla extract

2 teaspoons finely grated lemon rind

1 cup (220g) caster sugar

3 eggs

2 cups (240g) ground almonds (almond meal)

¾ cup (110g) self-raising flour

½ cup (110g) caster sugar ~ extra

⅓ cup (80ml) lemon juice

Lemon glaze1 cup (160g) icing sugar

1 ½ tablespoons lemon juice, approximately

Method:

Preheat the oven to 160°C (140°C fan-forced)

Grease a deep 20cm square cake pan/tin, line with baking paper.

Beat the softened butter, vanilla extract, lemon rind and sugar in a small bowl with an electric mixer until light and fluffy. 

Beat the eggs, one at a time, until well combined. 

Transfer mixture to a large bowl.

Stir in the ground almonds and sifted flour.

Spread the mixture into the prepared baking pan/tin,

Smooth the top.

Bake for 1 hour or until a skewer inserted into the centre comes out clean.

Meanwhile, combine the extra sugar and juice in a small saucepan,

Stir over a medium heat until the sugar is dissolved.

Remove from the heat.

Prick the surface of the cake all over with a skewer.

Pour the hot syrup over the hot cake.

Allow the cake to cool in the pan.

Lemon Glaze

Combine sifted icing sugar and lemon juice in a small bowl until smooth.

Transfer the cake to a serving plate.

Spoon over the lemon glaze.

Suitable to freeze without the lemon glaze (thank goodness as this recipe serves 10!!!)

Syrup suitable to microwave.

I was inspired to bake this cake when flicking through the Australian Woman's weekly magazine ~ I just love that magazine and even before I lived here in Melbourne, I used to buy their recipe books.

I hope my little ray of sunshine brightens your day and don't forget calories don't count on a Tuesday!

  Have a happy Monday everyone...let the week commence!

Smile :D