This weekend What Kate Baked celebrates it's very first year of baking and blogging.
That's 365 days of sugar, flour, butter and eggs.
And a lot of washing up.
There have been highs (getting to meet some great blogging buddies, launching Tea Time Treats and some blatent showing off...) ...
... and lows (ahem ... law suits [which will not be featuring in the Official Biography] and many a baking disaster) ...
...and a lot of cake.
Here's a lemon curd and almond cake I made the other day, a very mini cake to celebrate, as really the blog is still very little.
Little Lemon Curd and Almond Cake
(Makes two little cakes)
125g unsalted butter
125g self raising flour
Half tsp baking powder
Zest of 1 lemon
Juice of 1 lemon
125g caster sugar
2 eggs, lightly beaten
50g toasted flaked almonds
75g creme fraiche
75g lemon curd
1. Preheat the oven to 180C/Fan170C/350F/Gas Mark 4
2. Butter and line a 20cm round tin
3. Sift the flour and baking powder into a bowl, add the zest, sugar, butter and eggs
4. Beat together, then stir in the lemon juice
5. Spoon the mixture into the prepared tin and bake for 25-30 minutes or until a skewer emerges clean
6. Allow to cool in the tin on a wire rack and once cooled, use a 5cm cutter to cut four circles out from the cake
7. Mix together the creme fraiche and lemon curd
8. Spread some half of the lemon curd mixture onto two of the cakes and top with the other two. Spread the remaining lemon curd mixture onto the top of the cakes and decorate with the toasted almonds. And a candle 'course.
- There will be some scraps left over. But cake scraps are the best type of scraps. Ever.
- This is a properly zesty, lusty lemony va-va-voom of a cake.
- What would you like to see more of in What Kate Baked's Second year of baking?