Lemon Drizzle Cake

July 14, 2014 at 10:40 PMCoombeMill

A recipe rescued from disaster

Last week our fridge freezer failed. The fridge froze ands the freezer began to defrost. With a large family and a spare freezer I managed to use or save most things, however in the bottom of the fridge were 4 frozen lemons, ready for my evening Gin a Tonics. Not that I need that many you understand but they were on a deal. Anyway it wasn't much of a bargain when they were all frozen solid and I was scratching my head as to how to do anything but throw them out when inspiration struck. I had a recipe I use for orange cake that involves boiling the whole oranges so I thought I would try adapting it to make a lemon cake and am pleased to report it worked perfectly.

Lemon Drizzle Cake

About this cake

This cake is ideal for any celiac as it contains no flour, it is also free from butter, oils or margarine and packed with goodness. The texture is so soft and moist it is best eaten as a desert with a spoon when cooked as a whole cake, though I also made some little cup cakes which the kids enjoyed in their packed lunches. I would recommend storing it in the fridge where it will keep happily for a week. Unlike most cakes, just placing it in an airtight container will only keep it fresh for a couple of days.

IngredientsLemon drizzle cake ingredients

4 whole lemons washed

300g granulated sugar

6 eggs separated

200g ground almonds

1 teaspoon baking powder

 

Method

1. Boil the lemons for an hour, no need to freeze first! 

 

Lemon Drizzle cake - boiling the lemons

2.Whisk the egg whites till it holds in fluffy peaks.

 Lemon Drizzlew Cake Whisking Egg Whites

3. Drain and Liquidize the whole lemons

 

Lemon Drizzle Cake - Liquidized Lemons

4. Mix the egg yolks, almonds, sugar and baking powder into the liquidized lemons. 

Lemon Drizzle cake - Add all other ingredients

5. Fold in the egg whites

Lemon Drizzle Cake -Folding in Egg Whites

 

6. Transfer to a 9 inch / 20cm greased or lined cake tin or smaller and fill some cup cases as I did. You can fill to close to the top as the mixture tends to set where it is rather than rise with the folded egg whites providing the lightness to the cake.

Lemon Drizzle Cake - Filling Cake Cases

7. Bake in a preheated oven 180 degrees for about an hour for a large cake and about 15 minutes for cup cakes till  the middle feels just firm to touch. I covered the large cake with foil to prevent the top from burning. 

 

Lemon Drizzle Cake - Baking

8. Leave to cool.

Serving

Turn out and dust the cakes with icing sugar.

Lemon Cupcakes

 

To make a delicious desert out of the larger cake boil 200ml of water with 100g granulated sugar and reduce. Remove from the heat and squeeze in juice of 1 lemon and a few drops of vanilla essence. Stir in a spoonful of golden syrup and drizzle over the top with a good dollop of whipped cream or greek yogurt.

 Lemon Drizzle Cake Served

Linking up with What's the Story, Magic Moments, Tasty Tuesday  Recipe of the Week & Bake of the week 

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Tutti Fruity Gammon

May 26, 2014 at 7:30 AMCoombeMill

Inspired by Redcurrants

I have been cooking in earnest to fill our shop freezers ready for the busy summer season. There is now a good selection of my regular dishes, many of which are here on the blog, but every now and then I have an ingredient knocking around that inspires me to try something new. In this case I had found a hidden bag of redcurrants in the freezer left over from our 'Pick Your Own' afternoon at Pencarrow House last summer and decided it was time to use them before we return this year to gather more.

Theo tasting a redcurrant at Pencarrow PYO

I do love to experiment and can never follow a recipe, an idea and flavour combination just takes my fancy and I'm away creating with what I find in the cupboards and fridge. I had a yearning for something sweet and sour for supper and thought the redcurrants would work perfectly with the gammon I had also defrosted. Delighted with the way it turned out I am sharing the recipe here. It is a perfect meal to cook in bulk and freeze so would be an excellent choice for a large family gathering or party where you want an easy recipe to prepare in advance and impress all with a truly unique and flavoursome meal. 

Ingredients

2 large Gammon joints (I forgot to weigh them but it really doesn't need to be exact)

3 to 4 tablespoons of plain flourIngredients for Tutti Fruity Gammon

1/2 Bottle rose wine

200ml Elderflower presse

4 tablespoons of dark brown sugar

1 tablespoon of soy sauce

1 desert spoon Hoisin Sauce

1 Teaspoon of mustard powder

300g fresh or frozen redcurrants

1 tin sliced peaches in light syrup

1 tin mango slices in light syrup

1 tin of borlotti beans - drained

1 tin kidney beans - drained

500g red onions - sliced

500g carrots - cut into rings

Black pepper to taste

Method

Chop the gammon into chunks; boil in plenty of fresh water for 40 minutes and drain. This is the most time consuming stage so worth ensuring you have a good sharp knife ready. 

Chopped Gammon

Reduce the heat and sprinkle over the flour, toss lightly for 1 minute to coat the meat and form a thick paste with any juices left on the gammon.

Adding flour to the gammon

 

When the flour begins to stick to the pan add all other ingredients except the peaches and mango. Stir gently to combine and place in a moderate oven for an hour.

 

Mining other ingredients into Gammon

Remove and add the peaches and mango with their juice and return to the oven for a further half an hour on a reduced heat.

 

Adding peaches & mango to Gammon

To serve

I served with Chinese noodles and salad for our supper but layered the casserole over the noodles for our shop meals. It would also work very well for a party with jacket potatoes or rice and a salad or green beans. It had the thumbs up from all my family so I hope our guests enjoy it too.

 

Tutti Fruity Gammon

 

Coombe Mill Carrot Cake

March 3, 2014 at 12:30 PMCoombeMill

Simple & Tasty

Carrot Cake is a favourite of Farmer Nick and my eldest Alistair, yet everytime I look up a recipe I close the book again as it is just too much phaff for my liking. I like good healthy homemade food and bake a cake a day to keep my family in sweet treats, however I don't have the time for complicated recipes. The answer of course was to create my own version. This recipe has all the taste of any carrot cake yet takes a matter of minutes to prepare. Perfect for any busy parent. Nick's big Birthday party was my mission so the quality is large. You may want to half everything for a regular 8 inch tin size cake.

 Coombe Mill Carrot Cake

Ingredients

The Cake

400g Carrots

200g packet of stoned datesCarrot Cake ingredients

400g Self Raising wholemeal Flour

200g self raising white flour

200g Demerara Sugar

200g granulated sugar

200g Plain Yogurt

200g Sunflower Oil

200g natural yogurt

2 large eggs

2 teaspoons vanilla essence

4 tablespoons of mixed spice

The Icing

2 Tablespoons butter

2 tablespoons soft cheese like Philadelphia

1 teaspoon Vanilla essence

Icing sugar

Method

Peel and chop the carrots and place them and the stoned dates in a food processor. Whiz into fine pieces.

Finely chopped Carrot & Date

Add all other ingredients and mix well.

Carrot cake ingredients ready to combine

 

Turn into an oven tray lined with baking paper or two greased 8 inch cake tins.

Cover loosely in foil and Bake in a fan oven at 180 degrees for about an hour until just firm to touch.

 

carrot cake ready to cook

Leave to cool then make the icing

Combine the butter, soft cheese and vanilla essence and add icing sugar until you reach a spreading consistency.

Spread and decorate to your taste.

 

Farmer Nick's Birthday carrot cake

 

I used one tray bake cake and one round tin cake (one and half times the ingredients here) to make a three dimensional version of the Acropolis for Nick's Greek Themed birthday party. This was more than enough for 20 people.

 

 
 

Ginger & Date Cookies

February 3, 2014 at 12:28 PMCoombeMill

Treat Time

With six growing children to feed I really can't afford bought treats. Seriously there is no cookie jar or treat cupboard in our house. My children would go wild for a digestive biscuit or a custard cream but there are none. If there were with two teens and four tweens the tin would be empty! My answer is home cooking and this includes the treats.  I have my basic recipes which I know by heart and rarely use a recipe book as quantity and time are my priority. However now and then when I am avoiding going out on a wet morning I like to experiment in the kitchen and surprise them with something new. My recipes are always tasty, quick and easy and involve sneaking in a few healthy ingredients so that when they tuck into their packed lunch or come in starving after school I have something nutritious and tasty on offer. These Ginger biscuits really didn't hang around!

Ginger & Date Cookies

 

Ingredients for Ginger & Date Cookies

Ingredients for Ginger & Date Cookies

100g dried stoned dates

75g stem Ginger from a jar ( or 3 balls)

2 teaspoons of syrup from the ginger jar.

275g Self Raising Flour

125g demerara sugar

200g butter

1 teaspoon good quality vanilla flavour

1 heaped teaspoon ground ginger

Method

Finely chop the dates and Stem ginger & place in a bowl ( I whiz the two up in a food mixer with the ginger syrup)

 

Finely chopped Ginger & Date

Add all the remaining ingredients and mix well, for me this means tip everything into the food mixer & blend until a dough forms)

Cookie Dough

 

Roll the dough into balls and place on a greased baking sheet, then place in a preheated oven at 180 degrees

 

Dough balls cooking

 

Bake for about 10 minutes until golden. Cool for a few minutes before removing from the baking tray. 

 

 

Ginger & Date Cookies

 

Enjoy with a cup of coffee before the children find them!

 

Farmer Nick enjoys a morning cookie

 

Chef's Tip

They will keep in an airtight container for at least a week (children permitting) and are a perfect no mess solution for packed lunches. You can taste the ginger but not the dates which just add goodness, fibre and texture with no complaints from the kids.

Butternut Squash & Fig Salad

January 20, 2014 at 10:39 AMCoombeMill

For ladies who lunchA salad to share with girlfriends

January blues have hit and I'm feeling the effects of one too many Christmas chocolates around my middle. I can't bear the thought of diets, but am very happy to indulge in some fresh and tasty alternatives to the cold weather winter stodge. Nick came home with a couple of packs of reduced to clear figs, knowing that I adore them and would put them to good use. I have made cakes and ice cream with them in the past, but I fancied a tasty healthy supper to accompany my white wine, I know, not great on the calories, but some things I am not prepared to give up! This dish is perfect for lunchtime or a late supper as it is not too heavy yet surprisingly filling, it also has a sweetness to it to take away my need for chocolate. I am going to cook this for a girl's night as I know all my friends would love it, Farmer Nick on the other hand took one look and was glad to be off to the pub with his friends for dinner! 

Ingredients for 2 to 3 people

1 medium butternut squash

4 ripe fresh figs, skinned and quartered

Small bunch of spring onions choppedbutternut squash & fig salad ingredients

3 sticks of celery chopped

1 red pepper cut into large chunks

Lettuce leaves 

100g dried noodles cooked and drained

Feta cheese chunks

Black olives

Oregano, salt and pepper

Olive oil

Balsamic vinegar 

Sugar

Method

Heat the oven to 200 degrees.

Peel and chop the butternut squash, place a couple of tablespoons of good olive oil in a roasting tin and add the chunks. Scatter with sea salt, black pepper and oregano and roast for 15 minutes.

Remove the veg from the oven, shake and add chopped celery and pepper pieces, return to oven and cook for a further 10 minutes until all the veg are just soft.

 

Roasted butternut squash, celery & peppers

 

Meanwhile make the balsamic glaze by placing 2 tablespoons of balsamic vinegar 1 tablespoon of sugar, 2 tablespoons water and a teaspoon of olive oil in a saucepan. Simmer for about 3 - 5 minutes to reduce and reserve for serving.

 

Balsamic glaze

Cook the noodles on the hob in plenty of fresh boiling water for 3 minutes and drain.

Prepared ingredients ready to assemble & Serve

Place the lettuce on the base of the plate, add the warm noodles, then roasted veg. Scatter the feta, olives and chopped spring onion over the top and place the fig quarters round the edge. Finish by drizzling the balsamic glaze over the top.

Enjoy your healthy feast with friends and a cheeky glass of wine!

Finished butternut Squash Salad

 

I'm linking this recipe with these lovely linkys. Why not pop over and see what others have been creating?

Tasty Tuesdays on HonestMum.com

   Made with Love Mondays, hosted by Javelin Warrior   Link up your recipe of the week

Point+Shoot_snowingindoors.com  Wobbles Wednesday  ClarinasContemplations

 

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