Lemon Drizzle Slices

 A mash-up between this recipe from Lakeland (basically only created to try and flog you their mini rectangular loaf tin) and this recipe from Mary Berry (who is too fabulous for words).

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I love lemon drizzle cake. If I'm out somewhere and that's an option on the menu, it's a no brainer. I am all over it. With a capital all. I love the light sponginess paired with the sharp citrus taste; it's such a perfect mix (and goes great with a cappuccino). So I went a-googling to see if I could find a relatively straight forward recipe. I found a couple that sounded doable but I don't like to bake huge portions (because wasting home-baked goods physically hurts my soul) so I kept searching until I found one, or in this case two, I felt confident in.

The reason this is a recipe mash-up is because the baking utensils vary slightly (there was no way I was rushing out to Lakeland to buy a mini loaf tin set), so I used Mary Berry's expert advice to bake this as one complete cake in a traybake tin. Sure, I could've used Mary's recipe in its entirety but I liked that the Lakeland version included ground almonds as I feel like they add an extra little summin-summin.

Prep time: Around 30 mins | Cooking time: 35 mins | Makes: 10 slices

INGREDIENTS:

• 200g unsalted butter, softened, plus extra to grease
• 175g golden caster sugar
• 2 unwaxed lemons
• 3 medium eggs
• 200g plain flour
• 2 tsps baking powder
• Pinch of salt
• 50g ground almonds
• 2 tbsp milk

METHOD:

1. Preheat the oven to 180°C/Gas mark 4. Lightly grease a tin of 30cm x 23cm x 4cm and line with baking parchment.
2. Cream the butter and caster sugar together until pale, light and fluffy.
3. Grate the zest from the lemons (reserving a small amount to decorate), and add the rest to the mixture. Beat the eggs and gradually add to the mixture - stirring well each time.
4. Sift together the flour, baking powder and salt. Using a large metal spoon, fold into the cake mixture, then fold in the ground almonds. Then add the milk and the juice from one lemon and mix until smooth.
5. Pour the mixture into the tin and use a spatula to smooth out the top.
6. Bake on the middle shelf of the oven for 30-35 minutes or until golden brown and a skewer inserted into the middle of the the cake comes out clean. Leave the cake to cool in the tin for 5 minutes then ease out onto a wire rack and leave until completely cool.
7. Once cooled, sprinkle remaining lemon zest over the top of the cake and cut into even slices.

~ Eleanor xo

Shortbread Snowflakes

Festive baking, in my opinion, is the one. Arguably, also a huge marketing ploy set up by supermarkets around the world, but how exactly is one supposed to resist seasonally themed (and downright adorable) baking instruments? "Well of course I need a mitten shaped biscuit cutter", I tell myself feebly. Every year, it's the same vicious circle.

Still, when you do give in and purchase said mitten shaped biscuit cutter, whatever can you use it for? Well, how about some super easy and super tasty shortbread?! I should be an infomercial narrator. While these aren't mitten shaped (that's Waitrose fault), they are crumbly, semi-seasonal (holla mixed berries) and crazy easy to make. Plus, research suggests* that snowflake shaped treats are good for the soul. *no it doesn't.

Prep time: Under 30 mins | Cooking time: 20 mins | Makes: 15-20 snowflakes

INGREDIENTS:

• 125g unsalted butter (softened)
• 55g golden caster sugar, plus extra to finish
• 180g plain flour
• 100g berry mix

METHOD:

1. Pre-heat the oven to 190C/375F/Gas 5 and line a baking tray (or two) with greaseproof paper. 
2. Beat the butter and the sugar together in a mixing bowl until smooth. 
3. Stir in the flour until you get a smooth paste. Scatter as many dried mixed berries as you fancy into the mixture and use your hands to work the dough into a ball, wrap it in cling film and let it chill in the fridge for about twenty minutes.
4. Cover the surface and rolling pin in an appropriate amount of flour, remove the cling film and roll out the dough until it's about 1cm thick (don't worry that it's super crumbly, just bare with). Use your chosen cutter to cut out the biscuits and place them on the baking tray. Repeat process until all the dough is used. Or you run out of room.
5. Sprinkle a small amount of golden caster sugar over the top of each snowflake and bake in the oven for 15-20 minutes, or until pale golden-brown. Shimmy across to a wire rack to cool.
6. Devour.

Afternoon tea, anyone?
~ Eleanor xo

Blackberry Compote

I know what you're thinking, "Eleanor, you're twenty-one, at the height of your youth, what are you doing making compote?" Well, I'll tell you what, my amigos. After learning how crazy expensive blackberries are during my perilous years as a student, I was adamant I wouldn't let our homegrown blackberries go to waste.

I wasn't exactly sure how to go about making a compote, so obviously, I did what any twenty-first century native does, I googled it. Only, I couldn't find a recipe I was 100% sure about, so then I did what any new baker does, and decided to wing it. By combining the ingredients and methods of a few recipes, I became a self-proclaimed compote extraordinaire.

All you'll need are these four snazzy ingredients, some kind of food processor (or a smoothie maker) and about fifteen minutes.

Ingredients:

200g Blackberries

33g Caster Sugar

2tbsp Lemon juice (or, if you're feeling fancy, you can use a fresh lemon)

A pinch of cinnamon (honestly just a pinch) ~ optional
*These measurements can be altered to your taste

Method:

1. Wash and chop your blackberries in half (or at least, into smaller pieces)

2. Measure and combine caster sugar, lemon juice and cinammon

3. Pour all ingredients into a food processor (or in my case, a smoothie maker) and whizz up until smooth

4. Serve straight away or store in a jar in your fridge

Make sure you use your compote within two days, or freeze it ready to enjoy at a later date!

Now, I'm off to buy some ice cream so I can enjoy my new found skill.
~ Eleanor xo