When life gives you lemons, make a Stonking Lemon Drizzle Cake that’s fresh and sweet and just the right side of zing, (you get that delicious sharp KAPOW! and your lips don’t feel like they’re bleeding). That’s what my friend Cristina, (Personal Trainer and Cake Lover) did tonight anyway, and it was quite spectacular.
It came at just the right time as I was having a Poppy Melt Down after dins, having just attempted to switch to iCloud and my iPhone deciding it no longer knew who I was. Cake is always the cure for a Sad Poppy/Mad Poppy/ Don’tKnowWhyIFeelLikeCryingButIDo Poppy and this was no exception. I handed my computer, iPhone and a death stare to Apple Guru Dan, (HE told me it would be FINE) and I set about devouring what was in front of me.
I can’t stress enough how lemony, how drizzly and how zingding this cake was, but it was much much much. There was quiet around the table for a few mins as we all caked ourselves up – all you could hear were teeth chomping, sighs of happiness, Apple Guru Dan tapping and swooshing on my laptop like someone from The Minority Report and me, whimpering in a) delight at the marvellous cake and b) panic that my emails were now lost on a Cloud somewhere that I couldn’t get to because a) I am not Mary Poppins and b) I don’t know where my Cloud is. Or how to get there. Train?
Suddenly, the cake was gone, the Amaretto was out, (sozzled Poppy) and Apple Guru Dan handed me back my laptop and phone and announced that everything was fine and fixed and super and synced and and what on Earth was I worried about?
Cristina’s Extraordinary Lemon ZingDing Cake
(adapted from BBC Good Food magazine)
175g softened butter
175g caster sugar
175g spelt flour
2.5 tsp baking powder
Pinch of salt
zest of 1 lemon
The topping and filling:
85g caster sugar & extra for sprinkling
juice of 1.5 lemons
1. Preheat oven to 170C. Lightly butter and line two 18cm round sandwich tins.
2. Put all the cake ingredients in a large mixing bowl, add a tablespoon of warm water and beat until smooth.
3. Divide the mixture between the tins, smooth, then bake for 25-30 mins in a fan oven. Watch them slowly as ovens do differ and a burnt lemon cake is terribly sad.
4. Mix the topping sugar with the juice of 1 lemon. Prick the cakes and spoon the topping mixture over. Cool then transfer to a wire rack.
5. Add the remaining juice to the mascarpone and use this mixture to layer the cakes. Sprinkle caster sugar lightly over the top.