Monday, 27 April 2015

Elderflower and Lemon Loaf Cake

Asked to write a post about technology in home, I turned to my husband and asked if he thought I had a good grasp of technology. He, very diplomatically, for we were making supper at the time and I presume he didn't want to spend the evening hungry, answered 'it's probably not one of your stronger points'.

On balance, a fair point.

An example: when it comes to technology not working - wifi on the blink or boiler pressure broken* - I'm definitely of the 'turn it off, then on again' school of fixing it. And if that doesn't work, well, I'll try turning it off and on again and again. And again. Until it either works or my husband to get home.

Of course technology has made an enormous difference to the home cook. No repetitive strain injury from attempting to rapidly beating the sugar and butter to create a light, fluffy mixture. Electric graters, slicers and shredders to take all the hard work out of preparing veg. And safe, reliable ovens rather than boiling and roasting pits used to cook a nice, tasty, erm, mammoth. 

Indeed, I'm very grateful to be writing this post on an ipad rather than pictographs carved onto stone. After all, I've always been crap at pictionary. And my kitchen wouldn't be complete without my lovely shiny fire engine red KitchenAid mixer. Plus, this scrumptious cake would have taken an awful lot longer to bake without the technology we have in our kitchens.

* events occured this week, causing me to repeatedly sigh with despair. A lot. 

With thanks to Legal and General for sponsoring this post discussing technology in the home 

For the loaf cake:

175g unsalted softened butter
175g golden caster sugar
3 eggs, beaten
50ml elderflower cordial
175g self raising flour
2 lemons

For the drizzle, icing and decoration:

85g caster sugar
50g icing sugar
Fondant Icing decorative flowers (optional)

1. Preheat the oven to 180C/160 C fan/Gas Mark 4. Grease and line a 2lb loaf tin
2. Beat together the butter and sugar until light and fluffy, this can take several minutes
3. Gradually beat in the eggs and elderflower cordial, adding a tablespoon of flour if the mixture looks like it may be curdling
4. Fold in the flour and zest of the two lemons
5. Spoon into the prepared tin and bake for 45-50 minutes until risen and the top springs back to touch
6. To make the drizzle: Mix together the juice of the lemons and the caster sugar. Prick the warm cake all over with a skwer and pour over the drizzle, allowing it to soak in.
7. Once the cake is cooled, mix together the icing sugar with a little warm water to form a thick icing and spoon or pipe over the cake. Decorate the flowers made from fondant icing  

Baker's Notes

  • This zesty, zingy cake shouts 'spring'- a perfect way to celebrate the gorgeous summery weather we've been enjoying of late