When Life Gives You Lemons, Make Cake - Take 2
3 times the lemony fun, meaning more yum for your tum. We’ve got my Lemon Drizzle, Limoncello & White Chocolate Tiramisu and your new fave, Lemon Curd & Blueberry Crumble Cake. It's time to FEAST!
PSSSST…I’VE WRITTEN A BOOK!
Woweewowwww I can FINALLY say that my debut baking book: One Bake Two Ways is OUT THIS YEAR (May 23rd in the UK, July 30th for US/Canada) and it’s available to PREORDER NOW! I’ll be there guiding you through 320 pages filled with some utterly deliciously filthy bakes, all with the same sass and usual bad jokes. This book is a book for EVERYONE. Whether you eat dairy, are plant-based or are egg-free – every bake has a like for like vegan recipe meaning NO ONE MISSES OUT.
The design is incredible, the photography is sensational and the bakes are SO FUN. I know I am biased when I say this but One Bake Two Ways is truly the book I wish I had when I first started baking – I am here to make baking fun and approachable no matter what your skill set and I CANNOT WAIT to show you more.
The good people at Waterstones have given me a discount code solely for my newsletter friends – UK folk, this one is for you. My US friends (and further afield), here is the Amazon link.
THANK YOU so much for those of you who have supported me so far with it and have pre-ordered. For everyone else, I am gonna be having words with you. YOU HAVE BEEN WARNED.
Hey Friends!
I hope you are all doing well this week. I gotta get this off my chest before we dive into this week’s newsletter and apologise PROFUSELY for missing last week. I hate to miss a week and not delight you all with my usual wit and charm (I know I am pushing it here) but I was feeling a little swamped and a little burnt out so decided to do what I do best…and IGNORE LIFE.
Like denial mode cranked alllll the way up. You know when you have a million and ten things to do but then you remember there was this vague stain on the floor and just at this very minute, it is SUPER important you get said stain out and it just can’t wait. Yup, that was me. Except the stain last week was Paris. And by Paris, I mean I gatecrashes James’s work trip as he had a spare plus 1 going and I am never going to deny myself the opportunity to gorge on sweet treats, pastries, and bakes.
I also took it as the prime opportunity to take the baby on its first holiday. And by baby, I mean my first literary newborn One Bake Two Ways. Was there a particular reason to? No. Did I think I could get a cool picture of me holding it in front of the Eiffel Tower? Absolutely. Did it work? Not a chance. It was grey, it was windy, I immediately regretted asking James to take a pic of me and I was stuffed to the brim with pastries and ya know what, it shows.
BUT with that being said, I do want to say a huge thanks to those of you who have already pre-ordered. This is 2 years in the works, so I was petrified putting the news out last week but utterly thrilled at the support and response from you all.
Please please please pre-order where you can as it helps give retailers and book shops a kick up the ass when it comes to pushing the book and honestly, the recipes are too delicious, and the book is too beautiful to not go everywhere. Pushing and promoting the book goes against every ounce of britishness in me but ya know what, sack it. I worked hard for it and I am SO proud of it. Never have I been so grateful for my cake falling over on national tv before.
But a quick whip back to Paris – I would love to give you lots of foodie recommendations, but it rained SO MUCH when I was there that convincing James (who is gluten free) to walk 1hr 40 mins to one of the bakeries I had been told about was a real task. Did he do it? Yes. Was it worth it? In parts. When and if you’re next there I would highly recommend heading to French Bastards (whatever you choose, you can’t go wrong), Copains (they only use ancient grains which led to some new flavour discoveries), Judy’s (if you are gluten-free), Sebon (which leads to a nice stroll around Montmatre) or Le Mary Celeste (a nice chill restaurant).
Am I in a hurry to go back there again any time soon? Not so much. Get me to Italy and get me there pronto.
…KITCHENAID & MY NEW BOOK DINNER! So I know I was supposed to announce this last week so my apologies once again but ya know what they say, good things come to those who wait and MY MY, WE AIN’T LYING.
I am thrilled to announce the winner of the 3rd Last Bite Giveaway and proud parent to be of a brand spanking new Kitchenaid is *cue drumroll please*….SOPHIA PURI!
And not only that, as we are still celebrating the pre-sale of my new book (not sure I have mentioned this enough – do you know I have just written my first book???), I am also giving away 5 copies of One Bake Two Ways to use as you wish: as your new bible, as a door stop, to gift, or to look pretty on your coffee table (the dark chocolate hard cover is *chefs kiss*). Congrats to Melissa Ray, Vanessa Roberts, Helen Kilden, Zara Gross & Garrett Bonnette! I honestly can’t wait for you to receive the book!
I’ll be sliding into all your inboxes over the next 24 hours to arrange deliveries so please do keep you peepers peeled. I’m also obligated to let you know this giveaway isn’t endorsed or affiliated by anyone other than my bank. Just a little token of appreciation from me to you. And whilst I am here, founding members, I will also be in touch to get your books delivered and organize personal zooms for a little catch up over cake!
We are jumping headfirst into the deliciousness this week as it is a JAM-PACKED edition, so let’s get to it, shall we?
Now I know about 93% of the world thinks all British food is just fish and chips or jacket potato and beans (which you really shouldn't be knocking either cause fyi, cause they both equally banging) BUT we do also do some cakes VERY well - battenberg (holy moly), bakewell (okay technically not a cake but factually VERY delicious) and finally my favourite...a Lemon Drizzle.
In the latest installment on the world’s most elusive list is a British Lemon Drizzle. It is sitting CRIMINALLY high up the list at number 44 and quite frankly, I need to have a serious word with the people who made it (still not telling you who so please do not ask) cause the Rubes isn’t happy. This deliciously moist number is pretty basic in its build up - you'll find it typically in a loaf form and with no fancy pants filling. It's just a tender, moist, soft lemon sponge, drenched in a lemon syrup (not always but definitely recommended) and drizzled with a lemon water icing.
And that's it. I don't know whether I love it because it tastes of childhood (I am a sucker for the terrible loaf cakes you can buy in the supermarket) or whether it's just simple, uncomplicated, and fuss-free. But you know when a cake just gets you and you can’t get enough of it? Yup, that’s a slither of lemon drizzler. It is an incredibly easy cake to make and one that everyone swears by having the best recipe. I hate to break it to you folks, but they are lying to you. You know how I know? BECAUSE THIS IS THE BEST LEMON DRIZZLE RECIPE.
If you have never had this cake before (are you living under a rock??), think of this as getting pelted in the face with a lemon (lemon sliced open, with the juicy inside hitting your face first) and then immediately hugged by said lemon. I don’t know about you but that sounds bloody great to me. Sign me up.
Recipe Serves: 6 (I feel like this is scrimpy but also know everyone’s portion sizes aren’t as big as mine)
Recipe Makes: 1 x 2 lb deep loaf tin
Y O U – W I L L – N E E D -
Sponge
180 g Caster Sugar
Zest of 4 Lemons
150 g Unsalted Butter, diced & room temp
75 ml Veg Oil
3 Large Eggs
50 ml Crème Fraiche, room temp
200 g ‘00’/Cake/Plain/AP Flour, sifted
50 g Ground Almonds
2 tsp Baking Powder, sifted
30 ml Lemon Juice, fresh
Drizzle
60 ml Water
60 ml Lemon Juice, fresh
100 g Caster Sugar
Icing
175 g Icing Sugar, sifted
35 ml Lemon Juice, fresh
M E T H O D –
Preheat the oven to 160C/320F/Gas Mark 3 and grease and overline a 2 lb deep loaf tin – by overline, I mean allow the edges of the baking paper to overhang the edge. This will help you pull out the loaf when baked, as opposed to turning out.
For the sponge, add the sugar and lemon zest to a mixer bowl and use your fingers to rub together – this helps to release the oils from the zest and make it even lemonier ya know. A speedier (and cleaner) option would be to use your stand mixer and paddle attachment to mix for you instead. If you opt to do this. Let it mix on a medium speed for about 3 minutes.
Next, add in the butter and oil and use a paddle attachment to mix on a medium to high speed for about 6 minutes until aerated and smooth. IF you ignored me and used fridge temp butter, you will see at this point that the butter is clumpy and your base may look curdled. THIS is what you get for not listening to me. Jokes but seriously if you have done this, mix until smooth OR if you have a blow torch, gently blow torch the sides of the bowl to warm up. That should help speed things along a little.
Next, add the eggs one by one, mixing well between each addition.
In a separate bowl, add the flour, ground almonds and baking powder. Mix using a balloon whisk to get everything mingling before they hit the party.
Add the crème fraiche and half of the mixed flour to the bowl. Mix on a low speed until no visible flour streaks remain.
Remove the bowl from the mixer and add in the lemon juice and remaining flour. Use a rubber spatula to fold in, making sure you scrape the sides and bottom to avoid any flour pockets.
Transfer the batter to your baking tin and use the back of a spoon to level out. Pop into the oven and bake for 60 to 65 minutes – you are looking for a lovely golden brown finish.
Whilst the cake is baking, make the drizzle by adding all the ingredients together, giving it a mixy mix and pop over a medium heat. Allow it to come to the boil, before reducing the heat and simmering for a few minutes. Remove from the heat and leave to cool.
Once your cake is baked, let it sit in the tin for 15 minutes before turning out onto a cooling rack. Let it cool for a further 30 minutes before soaking with your cooled syrup.
Wrap the loaf tightly in clingfilm/saran wrap and leave to cool overnight. YES OVERNIGHT. Let it marinate ok – we want to be slapped in the face with lemon, not just a mild encounter. The longer you leave t, the lemonier it gets.
THE NEXT DAY (don’t cheat me), mix together the ingredients for your icing. You want a pourable, runny consistency – think runny honey sort of style. Pop your loaf onto a cooling rack, with a tray positioned underneath, and pour over your icing until your loaf is completely covered. You can use a pastry brush to help brush over any exposed parts. The icing not only gives it that moreish, crackly finish but it also helps to lock in the moisture so ensure every bit is covered.
Don’t get mad but you have got to let it set before transferring to your serving plate and slicing. I don’t make the rules (I’m lying, I do), you just gotta do what you’re told for max yum.
Next up we have my take on arguably one of the best puds around – a tiramisu. Please don’t send the hate mob for me with my impending confession but I stand by it, even if it does mean I may be denied entry to Italy for the rest of eternity. But do you ever sit there and just think…tiramisu would be great if it didn’t have coffee in it??? Orrrrr is that just me? I KNOW it literally translates to ‘pick/cheer me up’, which comes from the coffee, but you know what else cheers me up? Limoncello. And white chocolate. And lemon curd. And basil (it works, I promise). This folks, if you hadn’t guessed, is my Limoncello, White Chocolate & Basil Tiramisu.
I swear by my tiramisu recipes and so far, have had zero complaints. My all-time fave is my Malt & Milk Chocolate Tiramisu (available in my new book) but not far behind is this naughty little number. This recipe is about 4 years old (ish) but no matter whenever I make it, it goes down a treat and I have never changed it from the off. Why? It is deliciously spring-y, tart but with a hit of sweetness, a real zing from the lemon curd whilst being balanced with the mild undertone of basil. I adore using herbs in baking (it’s not always spice around here folks) and you’ll find a fair few eyebrow raising recipes in One Bake but I promise you, I don’t settle for anything other than delicious, so leave any doubt behind.
My only advice when it comes to making tiramisu is, don’t make this when you need a speedy turnaround dessert. This is one of the best to make when you want to pre-ahead but don’t be whipping this out the same day you want it. It needs – nay – it DEMANDS an overnight chill. We want each slice to be sumptuously soft whilst still having its shit together. We aren’t serving up slop city. No, no, no. We are serving straight up perfection so give this time and you will reap the rewards.
For anyone who likes the sound of this dessert but doesn’t do alcohol – no stress my friend. Just switch out the limoncello for either fresh lemon juice or 2 tbsp of lemon curd and you’ll still get the same punchiness as the rest of us. I am SO excited for you to add this recipe to your repertoire. Effortlessly easy, heavy on the yum. I AM SOLD.
Recipe Makes: 1 x 18cm by 25cm / 7 inch by 10 inch dish
Recipe Serves: 16 portions
Y O U – W I L L – N E E D -
Lady Finger Soak
150 g Caster Sugar
150 ml Water
2 Lemons, zest & juiced
400 g Sponge Fingers
Limoncello Cream
4 Large Eggs, yolks
175 g Caster Sugar
500 g Mascarpone, room temp (sat out for approx. 15-30 mins)
400 g Double Cream, fridge temp
50 ml Limoncello, optional (sub for fresh lemon juice)
100 g White Chocolate (you want this as a slab to grate)
1 tsp Vanilla Bean Paste
To Finish
125 g Lemon Curd
25 g White Chocolate
1 Lemon, zest only
4/5 Basil Leaf, fresh, finely chopped
M E T H O D –
To begin, let’s make the lemon syrup for our lady finger soak. Add the water and caster sugar into a small saucepan and place over a high heat.
Grate in the zest of 2 lemons, squeeze in the juice and bring to the boil. Reduce the heat and allow it to simmer for 5 minutes. You want the water to thicken to a light syrup consistency. When done, remove from the heat and place to one side to cool.
Next, we are going to get cracking with our Limoncello cream. Add some water to a small saucepan and place over a medium heat. Into a heatproof bowl, add the egg yolks and caster sugar and mix using a balloon whisk or electric hand whisk until smooth.
Place the bowl on to the pan of simmering water to gently cook the yolks for approx. 10 mins. In this time, continue to whisk to increase the volume of the egg yolks – by the time the yolks are cooked, the mixture should be pale but thick. Remove from the heat and allow to cool for about 10 minutes.
Once the sugary yolks have cooled slightly, add the mascarpone, and mix well. Leave to one side.
Pour double cream, vanilla bean paste, and limoncello into a bowl and use an electric hand whisk to bring to stiff peaks. Gently fold into the mascarpone before finishing by adding 2 tsps of the finely chopped basil to the bowl and grating in the 100 g of white chocolate. Lightly mix and give the cream a taste because HOLY YUMOLY. Pop the bowl into the fridge until you are ready to assemble.
To assemble, grab yourself a deep dish (approx. 18 cm by 25 cm). Dip the lady fingers one by one into the reserved lemon syrup and place onto the base of the dish. Try to keep each one nice and snug with the next, covering the entire base.
Scoop ½ of the limoncello cream on top and use the back of a spoon to spread to an even layer.
Take a tsp and dollop ½ of the lemon curd on top. Use the back of the spoon to lightly ripple through.
Repeat the lady finger process again, dunking and layering on top of the cream. I like to dunk for about 5 seconds each side to maintain a little bit of bite to them but if you prefer smushier, leave them for a few seconds longer.
Add the remaining cream on top, followed by the remaining lemon curd. Ripple through lightly once again.
Place the dish in the fridge to chill overnight. Just before serving, grate the zest of the remaining lemon & white chocolate before sprinkling on top and finishing with any remaining basil.
Use a hot knife to slice and enjoy. Wow I am jealous of you right now. Tell heaven I said hi.
And finally, moving onto the main bake of the day – my Lemon Curd & Blueberry Crumble Cake. I had initially wanted to do a levelled-up version of the Lemon Drizzle Loaf and wanted to keep the bake low key and simple but my brain then kicked in and was like simple, yes but bigger is always better. SO the loaf turned into an 8 inch sponge but tomayto tomato ya know?
As we are keeping it all things book at the moment (I am VERY proud of it, if you couldn’t tell), I also wanted to take some inspo from it to give you a little peek at the sort of recipes you may find in there. In the chapter ‘Sweeter Things’, you will find the bakes and treats which don’t fall into any particular category but do leave you wanting more. The bakes we will always leave a little room for. The treats we wait through 2 courses for. The sweet bites which haunt every thought days after you’ve tried it. Those are the naughty nibbles you’ll find lurking in ‘Sweeter Things’ and in particular, my Any Berry Custard Crumble Bars. Both Plant-Based and Dairy version of this treat is a winner – this recipe is on heavy rotation throughout the year, mixing up the berries for seasonal fruits and making the most out of natures bounty.
You can serve them up cold as individual bars or you can serve up the pud warm, scooped into a bowl, with the lashings of custard hugging every bit of your soul. They sound dreamy, don’t they?? Well, luckily for you, I have taken inspo from those bars and turned it into a cake. A sweet treat for a springy day. A perfect way to end a lunch, finish off a dinner or say f*ck it and start your day with. A versatile number which allows you to use up frozen berries throughout the year or fresh seasonal fruit – strawberries with this fyi is a total DREAMBOAT.
We have a soft lemony layer of cake, topped with a lemon curd custard (pls drown me in this), a layer of fruity bloob compote and finished with a demerara and almond crumble. This is a real slice of nice and is just the treat you have been pining for.
Recipe Makes: 1 x 20 cm / 8 inch cake tin
Recipe Serves: 8
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