Lemon Drizzle Easter Cake!

Lemon Drizzle Easter CakeThere are lots of things that people don’t tell you about becoming a parent. Particularly some of the dilemmas a foodie parent might face…

For example, when I was making this cake – my 6 week old daughter Tilly decided that she wanted feeding 10 minutes before it was due to come out the oven. PANIC STATIONS! I somehow, miraculously, managed to solve both problems but it was an interestingly tense situation I can tell you!

I am slowly learning that timing is everything in these early weeks. Especially if you are trying to bake or cook as well. I’ve also learnt that one handed multi tasking is something you have to adapt to…

Lemon Drizzle Easter Cake TillyLets be honest though – there was nothing that was going to get between me and that pudding!

And these tiny people are much more intelligent than they let on. I mean, Tilly already knows how to take a selfie!

Lemon Drizzle Easter Cake TillyBaby antics aside, I wanted to keep it nice and simple again with this weeks recipe. Truth be told, I don’t have time for anything other than simple at the moment! So here’s what you need to make a gorgeous lemon drizzle cake with an easy Easter decoration.

(Recipe adapted from BBC Good Food.)

For the Cake

  • 225g Unsalted Butter, Room Temp
  • 225g Golden Caster Sugar
  • 4 Eggs, Room Temp
  • Zest of 1 Lemon
  • 225g Self Raising Flour

For the Syrup

  • 85g Golden Caster Sugar
  • Juice of 2 Lemons

For the Icing & Decoration

  • 225g Icing Sugar
  • Juice of 1 Lemon
  • 180g Cadbury’s Mini Eggs

Essential Equipment

  • 20cm (8″) Round Loose Bottomed Cake Tin

Lightly grease the base & sides of the cake tin and line the base with baking paper.

Preheat your oven to 180°C/Fan 160°C.

Either in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter & sugar until light and fluffy.

Lemon Drizzle Easter CakeCrack the eggs into a jug and beat. Then, a quarter at a time, add them to the butter mixing well inbetween each addition.

If the mixture starts to curdle, just add a tablespoon of flour into the batter and mix it through.

Add in the lemon zest & sift in the flour. Mix again until the batter is nice and smooth but try not to over mix.

Lemon Drizzle Easter CakePour the batter into the prepared cake tin. Bake in the preheated oven for 50-60 minutes or until a skewer inserted into the centre comes out clean.

Lemon Drizzle Easter CakeWhilst the cake is in the oven, let’s make the syrup.

Simply weigh the sugar into a jug & squeeze over the lemon juice. Give it a good stir until the sugar has dissolved, then leave to one side until the cake has come out of the oven.

Lemon Drizzle Easter CakeWhilst still warm in the tin, use a skewer to poke holes over the whole cake. Then evenly pour over the syrup and allow to cool completely before decorating.

To make the icing, sift the icing sugar into a large bowl and add the lemon juice. Stir well with a spoon until smooth. It should be a little thick but still runny.

Now for assembly!

Remove the cake from the tin & peel off the baking paper from the bottom. Place on a wire rack set over some newspaper or a baking sheet.

If your cake has domed in the middle, you may like to level it off with a sharp knife first. Otherwise, simply pour the icing over the cake and encourage it to drizzle down the sides with a spoon.

Lemon Drizzle Easter CakeTop with the Mini Eggs & marvel at your creation! (Even though it was really quite easy to make, but sshhhh, if you don’t tell I won’t!)

It will keep in an airtight container for 3-4 days. Lemon Drizzle Easter CakeI absolutely love lemon drizzle cake! Not only is it a baking classic, it’s incredibly simple to make and really easy to turn into an Easter dessert. It’s also something that the kids can get involved with. And no, I don’t mean by screaming when it’s almost ready like Tilly, I mean by actually getting stuck in and baking!

What a fabulous dessert to have at the centre of your dinner table this upcoming Easter weekend.

And on that note, I will catch you all next time!

Miss KitchenMason (And Tilly! x )

 

 

Wispa Cupcakes!

It was a friend’s 40th birthday not too long ago and his favourite chocolate bar is Wispa. Turns out, this is one of the Mr’s fave chocolate bars too. I couldn’t resist seizing the opportunity to create Wispa cupcakes!

This is what you will need to make approx 12-16 Cupcakes.

For the Sponge Batter

  • 115g Dark Chocolate
  • 85g Unsalted Butter Room Temp!
  • 175g Soft Light Brown Sugar
  • 2 Eggs, separated Room Temp!
  • 185g Plain Flour
  • 3/4 tsp Baking Powder
  • 3/4 tsp Bicarbonate of Soda
  • Salt, pinch
  • 250ml Milk Room Temp!
  • 1 tsp Vanilla Extract

For the Chocolate Frosting

  • 175g Cadbury’s Milk Chocolate
  • 225g Butter
  • 300g Icing Sugar
  • 1 tsp Vanilla Extract

Decoration & Chocolate Chips for Sponge Mix

Preheat the oven to 200°C/Fan 180°C and line a cupcake tin with foil cases.

Break the dark chocolate into a glass bowl and set over a pan of barely simmering water. Melt slowly and leave to one side.

Cream the butter & the sugar in a large bowl with an electric hand whisk until light & fluffy. Mix in the egg yolks one at a time then add in the melted chocolate.

Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Measure the milk into a jug and stir in the vanilla extract.

Gradually add alternate thirds of the flour mix & milk mix into the batter. Be careful not to over mix.

Chop half the bag of Wispa bites into smaller chunks to make “chocolate chips” and carefully fold into the sponge batter.

In a clean bowl, whisk the egg whites until stiff peaks form then carefully fold them into the sponge batter.

Spoon the mixture into the cupcake cases (about two thirds full) and place in the oven for about 20  minutes. Use a skewer to check when they’re done.

Leave in the tin for 10 minutes then turn out onto a wire rack to cool completely.

To make the Chocolate Frosting

Melt the Cadbury’s milk chocolate in a glass bowl over simmering water or in a microwave and set to one side.

Sift the icing sugar into a bowl then cream the butter in another large bowl using an electric hand whisk. Gradually add the icing sugar into the butter and mix well after each addition. Add the melted chocolate and vanilla extract then whisk a little with the electric hand whisk until light and fluffy.

To Decorate

Pipe the milk chocolate frosting on the top of the cooled cakes and top with 1 or 2 Bitsa Wispa.

This was a new sponge recipe for me. Even though it was really nice and light I’m not sure that it’s the perfect batter to hold chocolate chips. I don’t think that it’s quite stable enough. If I make these again I would either remove the chocolate chips or try a new chocolate sponge recipe.

I must say though, I loved the chocolate frosting! It really tasted like Cadbury’s milk chocolate. Delicious! It’s unusual to make a frosting with milk chocolate as it tends not to hold it’s shape as well as when you use dark chocolate. But with the addition of a little more icing sugar – it worked really well with this recipe!

And when I asked for the all important verdict from the Mr, all I got was, “F***ing Incredible.” Hahahaha! I think he liked them.

However, I am still on a quest to find the perfect chocolate fudge cupcake recipe. If any of you guys have a recipe that you’ve tried and think I would like I would love it if you could share with me! I love trying new recipes to find what works best.

Hope you enjoyed the post.

Live long and eat chocolate!

Miss KitchenMason

Home made Cadburys Easter Cheesecake!

Ok ok!! I know I’m supposed to be on a diet but if you don’t treat yourself every once in a while you would live an unbearably miserable life. Plus, no matter what you do I will justify it one way or another! So ner : P

Also, there is no point in trying to find a low calorie or low fat version as it just won’t be the same. If you are going to do something wrong, do it right! (If I had a life motto, that would be it.)

So now the formalities are over, here is what you will need to make this uber delish-arse cheesecake:

  • 170g Digestive Biscuits
  • 50g Butter
  • 160g Cadburys Philadelphia
  • 180g Double Cream
  • 20g Icing Sugar
  • 2 Cadburys Fudge bars

To Decorate:

  • Bag of Cadburys Mini Eggs
  • Double Cream
  • Milk Chocolate, grated

First, line the bottom of a 20cm loose bottomed tin with baking paper.

Next bash the crap out of those biscuits with a rolling pin or fist. Depending on how much self therapy you need.

Melt the butter in a pan and add to the biscuits. Remember to add gradually though. you can always add but you can’t take out.

Tip the biscuit mix into the prepared tin & press down firmly with a spoon. Then pop it in the fridge until needed.

Next, sieve  the icing sugar into a large bowl and add the Cadburys Philadelphia & the double cream. Mix with an electric whisk (or a hand whisk if you can really be arsed!) until thick.

Chop the 2 Cadburys Fudge bars into small pieces and add them to the cheesecake mix. Maybe eat one or two pieces… Mix well.

Take the tin out of the fridge and pour the cheesecake mix onto the biscuit base. Smooth the top and leave to set in the fridge for at least a couple of hours.

Whilst you are waiting, lick those spoons & bowls!! Go on, you know you want to. You have to, it’s bakers rights.

Anyway…

Once it has set, carefully take out of the tin and put on a cake board or flat plate. Whip up some double cream and pipe on however you feel like doing then add some grated chocolate & Cadburys Mini Eggs.

And there you have it. A sure fire way to convince yourself to break the diet, just for one day.

Hope you guys all have an awesomely chocolate filled Easter!

Until next time.

Miss KitchenMason