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 )

 

 

Chocolate Orange Easter Biscuits

Chocolate Orange Easter BiscuitsWe’re over half way through the Easter bank holiday weekend but I’m not done baking yet! I had an itch that needed scratching & a new toy to play with so I came up with the idea of these gorgeous little beauties. I’ve recently purchased these cute Biscuit Stamps (which I found at Aldi for £3.99 – bargain!) and I really wanted to give them a try. Plus chocolate orange is one of my all time favourite flavours… any excuse!

So here is what you will need to make approx 25 biscuits

For The Biscuit Dough

  • 250g Unsalted Butter, softened
  • Good pinch of Salt
  • 200g Golden Caster Sugar
  • 1 Large Egg, beaten
  • Zest of 1 Orange
  • 450g Plain Flour

For The Chocolate Ganache Filling

  • 150g Milk Chocolate
  • 150ml Double Cream
  • 1/2 tsp Orange Extract (optional)

Equipment

In an electric stand mixer (or a large bowl with an electric hand whisk) beat together the softened butter, the salt & the caster sugar until light and fluffy – about 3 minutes or so.

Chocolate Orange Easter BiscuitsAdd the egg to the mixture in two halves, mix well after each addition then stir through the orange zest.

Chocolate Orange Easter BiscuitsSift in the flour then mix on a slow speed until a dough forms and there is no flour visible in the bowl. (or use a spatula and mix by hand.)

Chocolate Orange Easter BiscuitsInbetween two sheets of baking paper or clingfilm – roll out half the dough to a thickness of 5mm (1/4″) and place in the fridge to chill for a minimum of 30 minutes. This will make it easier to cut out later and they will hold their shape much better. Repeat the process for the other half of the dough.

When the dough has chilled, remove one half from the fridge and firmly press the stamp into it, repeat until you have covered as much dough as possible.  Then, using a 6cm round cutter, cut out circles around each stamp mark. If necessary, keep re-rolling the dough and repeat until it is all used up. You should get about 25.

Remove the other half of chilled dough from the fridge. This time, don’t stamp them – just cut out plain circles. Again, you should get about 25.

The dough will probably be quite warm and malleable by now so pop the prepared biscuits back into the fridge whilst we preheat the oven to 180°C/Fan 170°C and make the filling.

Finely chop the  milk chocolate and place into a large bowl.

Chocolate Orange Easter BiscuitsPlace the cream into a saucepan and place over a low heat. Gently bring it just up to boiling point (but don’t actually let it boil) then pour over the top of the chocolate.

Chocolate Orange Easter BiscuitsAllow to sit for 2 minutes then stir slowly with a wooden spoon until it becomes thick, shiny & smooth. Then mix in the orange extract if using.

Chocolate Orange Easter BiscuitsAllow to set at room temperature whilst we bake the biscuits.

Place some chilled biscuit circles onto a baking sheet lined with baking paper or a silicone baking mat. Allow about 3cm between each biscuit for spreading.

You will need to bake them in batches but don’t worry, this will allow the ganache time to firm up 🙂

Bake for approx 12 minutes until just turning golden on the edges. You may need to turn the tray round half way to ensure an even bake.

When cooked, transfer the biscuits to a wire rack to cool completely before filling.

Chocolate Orange Easter BiscuitsWhen all the biscuits are baked and cooled, it’s time to make some sandwiches!

Load a piping bag with a 1cm round nozzle (or just snip the end if you don’t have one) and fill with the ganache filling which should now be firm enough to just hold its shape.

Pipe blobs of the ganache into the centre of the plain biscuits then ‘squash’ down with a stamped biscuit until the filling is pushed to the edges.

Store in a metal tin in a cool, dry place.

Chocolate Orange Easter BiscuitsI absolutely adore chocolate orange. When making this ganache I always end up licking the bowl clean. But when it’s spread inbetween some freshly baked orange biscuits? Even better! I actually took some of them into the office and they went down a treat. There wasn’t a single bad word to be said about them, just lots of “Mmmmm!” and “Yummy!” noises.

The biscuit dough can actually be used as a base for other flavours. Simply swap out the orange zest for lets say, 1 tsp of vanilla extract or the zest of 1 lemon. Or even the zest of 2 limes then sandwiched with a white chocolate ganache. Hmmm, I might just try those!

I hope you enjoy the remainder of your Easter holidays my lovelies. Oh, and all those chocolate eggs of course!

Until next time.

Miss KitchenMason

Easter Bakes Recipe Competition

Chocolate Chip Hot Cross Buns!

Chocolate Chip Hot Cross Buns!The traditionalists among you probably aren’t gonna be happy about my interpretation of this Easter treat. But for far too long have us sultana & raisin hating chocolate lovers suffered! No longer do we have to turn our noses up at these sweet, fruit filled buns… no more do we have to cower in fear at the horror of finding a raisin instead of a chocolate chip! For I give you, the chocolate chip hot cross bun!!

Ok, that was a bit dramatic but this is pretty amazing to me! I’ve always strongly disliked hot cross buns for the sole reason that they are crammed full of raisins & sultanas. But with these? Problem solved!

Here is what you will need to make 12.

  • 500g Strong White Bread Flour
  • 10g Salt
  • 75g Golden Caster Sugar
  • 10g Instant Yeast
  • 120ml Full Fat Milk
  • 40g Unsalted Butter, softened
  • 2 Medium Eggs, beaten
  • 120ml cool water
  • 150g Milk Chocolate Chips
  • 80g Mixed Peel, chopped
  • Grated Zest of 2 x Oranges
  • 1 Dessert Apple, peeled cored & cubed
  • 1 tsp Ground Cinnamon

For the Crosses

  • 75g Icing Sugar
  • 1-2 tsp cold water

For the Glaze

  • 75g Apricot Jam

Equipment

  • Dough Scraper

OR

  • Electric Stand Mixer

Tip the flour into a large mixing bowl. (Or an electric stand mixer.) Add the salt & sugar to one side and the yeast to the other.

Warm the milk gently in a saucepan then add this, along with the softened butter, eggs & half the water to the bowl.

Get your hands stuck straight in and mix it all up. (Or switch onto a low speed if using an electric stand mixer.) Add more water little by little until there is no more flour on the sides of the bowl. (you might not need all of it, use your judgement.) It should be soft but will be quite a wet, rough dough.

Tip the dough out onto a lightly floured surface and knead for a good 10 minutes. You will need to use a dough scraper as it’s a wet dough and will stick to the worktop no matter how much flour you use! (Or mix on a medium speed in an electric stand mixer for about 5 minutes.)

Chocolate Chip Hot Cross BunsYou should be left with a soft smooth dough that is no longer sticky.

Place the dough into a lightly oiled bowl, cover with cling film or a damp tea towel and leave to prove for about an hour or until doubled in size.

Chocolate Chip Hot Cross Buns

Chocolate Chip Hot Cross BunsTip the dough out onto a lightly floured surface, stretch it out and scatter over the chocolate chips, mixed peel, orange zest, apple & cinnamon. Knead until all the ingredients are evenly distributed.

Chocolate Chip Hot Cross BunsPop back into the lightly oiled bowl, cover and leave to prove for another hour.

Chocolate Chip Hot Cross Buns

Chocolate Chip Hot Cross BunsTip the dough out onto a lightly floured surface and fold the dough inwards on itself until all the air has been knocked out. Then divide into 12 equal pieces and shape into balls.

Chocolate Chip Hot Cross BunsPlace on a large baking sheet (or sheets) lined with baking paper or a silicone baking mat, then cover with a light, damp tea towel and leave to prove for another hour. They should at least double in size and spring back quickly when prodded with your finger.

Preheat your oven to 220°C/Fan 200°C.

Chocolate Chip Hot Cross BunsWhen your buns are ready, bake in the preheated oven for approx 20mins until a nice deep golden colour.

Meanwhile, to make the glaze, warm the apricot jam with approx 2 tbsp water and pass through a sieve.

Chocolate Chip Hot Cross BunsAs soon as the buns come out the oven, brush all over with the glaze and allow to cool completely on a wire rack before decorating.

To make the ‘cross’, sift the icing sugar into a bowl then add the water a little at a time. Stir until you get a thick icing. (Don’t make it too runny or it won’t hold it’s shape.)

Load a piping bag with a round nozzle (or just snip the end if you don’t have one) and pipe crosses over each bun.

Chocolate Chip Hot Cross BunsI was sincerely surprised at how much I loved the flavour of these buns. As a former ‘seriously fussy eater’, if you’d have told me I’d be eating a roll with ‘bits’ in I probably would have laughed in your face! Especially with mixed peel and apple chunks inside! It’s a really beautiful combination of flavours though, I particularly love the punch you get from the orange zest, very tasty!

I would love to hear about what you lovely lot are baking over the Easter holidays. Get in touch or better yet, send me a pic over on my Facebook Page or on Twitter! (@KitchenMason)

Happy Easter all! Until next time.

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