Lemon Drizzle Cake

Tried and tested lemon drizzle cake from @cupcakejemma today. She has outdone herself, this recipe was SO GOOD! Superbly moist, utterly eyewateringly lemony and decadent. I cant praise this cake enough, in fact I did hide one just for myself. Mommies need a secret stash as the first one was demolished.

 

What you need:

For the cake:

225g  Soft Unsalted Butter
225g  Caster Sugar
4        Large Eggs
225g  Self Raising Flour
2        Lemons

For the lemon drizzle:

Juice of 2 lemons
100g Caster Sugar

What you need to do:

1. Cream softened butter and sugar together until pale and fluffy (5 mins).
2. Grease a loaf tin and line with parchment paper.
3. Crack each of the eggs into the butter and sugar mixture, mix well after each and make sure each is well combined before adding the next.
4. Add the zest of the lemons and beat well.
5. Add the flour and fold in gently with a spatula until just combined.
6. Put into the loaf tin and flatten top.
7. Bake at 170°C for 55mins or until a skewer comes out clean. 
8. Now make the drizzle. 
9. Juice the 2 lemons and add the liquid to the caster sugar. 
10. Combine until it resembles the texture of corn syrup.
11. While the cake is warm, stab cake with skewer all over to allow drizzle to get inside the cake. 
12. Pour drizzle all over cake.
13. Try to allow cool for a further 15-20 mins to allow drizzle time to work.
14. Hide lemon drizzle cake from kids and eat to self and promise to start diet tomorrow!

Banana and Choc Chip Muffins

My first reaction this morning was Shit! I have 2 pretty ripe (black) bananas which must be eaten. The kids almost gag at the mere idea of a ripe banana and the hubby gave them a look of pure hatred which would see them relegated to the bin. In what I felt was a vain attempt to prevent any more food wastage which is a pet hate of mine I looked to google for inspiration. Now my go to gal for all things baking is Cupcake Jemma, I have never had a recipe fail and even if I do alter her recipes its usually very slightly. This is one of her recipes so full credit to her @cupcakejemma. What I can say is that 2 sad and quite pathetic bananas became 12 of the most gloriously moist, indulgent and fought over muffins. A win for ripe bananas everywhere and a win for mammy (at least today).

What you need:

175g Ripe Bananas (2 large bananas the blacker the better)

125g Self Raising flour 

100g Caster Sugar

25g   Dark brown sugar 

1/4    Teaspoon Bicarbonate of Soda

125g Soft Butter

50g   Chocolate Chips

2       Large Eggs

2       Tablespoons of Milk

What you need to do:

1. In a bowl, Mash the bananas with a fork until very smooth.
2. Sieve into a bowl, flour, sugar, brown sugar and bicarbonate of soda.
3. Add in the butter, chocolate chips and eggs. 
4. Beat everything together until its well combined.
5. Add the milk and beat for 1 min.
6. Spoon the mixture into muffin tins.
7. Bake at 170°C for 20-22 mins or until a skewer comes out clean. 
8. Try to hide at least one before your children find them!

Semlor

What is a semla or semlor if like me you eat many. Its one of the first things I ate when I first arrived in Sweden and I have been hooked ever since. Its simply a cardamom spiced bun filled with a soft almond paste and topped with whipped cream. Mouth watering? I don't blame you. Traditionally eaten at lent in a bowl of warm milk but nowadays you can find them in most cafes  from early January till April. Now we have lived in Sweden for almost 15 years and I have never attempted to make these delicious treats. I had the most amazing bakery on my doorstep so I never even thought about making my own. Hassle free and downright tasty. But 5 years ago we moved to the middle of nowhere and my Semla purchasing was done in a local grocery store.  To cut a long story short, the semla sucked and I promised to put my baking skills to the test and try out this sought after pastry. After many attempts some fruitless and one outstanding (according to the hubby who is an avid fan of all things sweet), I have found and created the best of the best ( so far ). This recipe is a long one, bake time is very quick but it is a sweet yeast bread so proofing times means long days in the kitchen. Grab a cuppa and try this recipe it wont disappoint.

What you need: (Makes 4 large Semlor)

For the Buns:

7g dry active yeast 

40g Unsalted butter (melted)

125ml of full fat milk (warm body temperature)

20g Caster sugar

Pinch of salt

0,5 teaspoon baking powder

1 large egg (beaten)

2 teaspoons cardamom (ground)

200g Bread flour (sifted)

For the Almond Filling:

50g Marzipan 

0,5 tablespoon full fat milk

For the whipped cream:

250ml whipping cream

1 teaspoon vanilla sugar (or essence if preferred)

Icing sugar (to dust on top) 

What you need to do next:

For the buns:

1. Melt the butter and add to warm milk (lukewarm) and yeast. Mix until dissolved. Leave to sit for 5 mins.
2. Add the sugar and salt and mix well.
3.  add most of the egg leaving a little for egg wash at the end.
4. Add half of the flour and mix well.
5. Add the cardamom, baking powder and mix.
6. Mix the remaining flour in until a soft dough is achieved.
7. Knead for 10-15 mins.
8. Test the dough by removing a piece and stretching it until an opaque window appears. 
9. Allow to rise for 30-40 mins.
10. Knock back the dough and cut into 4 large pieces.'
11. Roll each piece into a ball and allow to rise again for 30-40 mins.
12. Brush with the remaining egg and bake for 10 mins at 200°C until golden brown on top. TIP! Place a bowl of boiling water in bottom of oven to keep buns soft.
13. Cover with a damp towel and allow to cool for 10-15 mins on a wire rack. 

 Assembly:

1. Cut a lid in the bun about 2cm from the top.
2. Scoop a little of the filling out and place in a bowl.
3. Mix the filling with the grated marzipan and a little milk to combine to a soft paste.
4. Fill the buns with the marzipan filling.
5. Whip cream until soft peaks form and pipe onto semlor. 
6. Replace the lids on top and dust with icing sugar.
7. Sit down, relax, grab a cuppa and eat!!!