Today I'm extremely hung - over but i have managed to accomplish two magnificent things:
1. I made the most amazing roast ham and salad sandwich, simple but oh so effective
2. I managed to whip up a lemon spiked sponge cake that had the ability to absorb and retain the mass of double cream i had poured on top of it.
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Lemon spiked Sponge Cake with Summer Fruits
5oz self raising flour
1oz ground almonds
6oz caster sugar
6oz soft margarine or butter
1 teaspoon of baking powder
3 free range eggs
Zest of one lemon and the juice of 2 lemons.
Pre - heat the oven to 160oc (fan)
Grease and line a 8 inch cake tin
Sift the flour with the baking powder into a large mixing bowl
Add all of the other ingredients and mix well until thoroughly combined
Add to the prepared cake tin and place in the cake tin and bake in the oven for around 35 Min's, checking after around 30 Min's.
Cool on a wire rack and serve with a mixture of any summer fruit and if your feeling in particular need of extra food based comfort, pour over double cream and allow the sponge to soak up every last bit of fresh dairy goodness.
I admit, the first thought that came to mind when conjuring up this cake was the prospect of licking the raw cake mixture from the mixing bowl, accidentally having left a dessert spoonful of cake mixture to one side, but the end result was equally as delicious, managing to end a black hole style appetite that had loomed over me all day.
That is it, I've no more to say.
1. I made the most amazing roast ham and salad sandwich, simple but oh so effective
2. I managed to whip up a lemon spiked sponge cake that had the ability to absorb and retain the mass of double cream i had poured on top of it.
Lemon spiked Sponge Cake with Summer Fruits
5oz self raising flour
1oz ground almonds
6oz caster sugar
6oz soft margarine or butter
1 teaspoon of baking powder
3 free range eggs
Zest of one lemon and the juice of 2 lemons.
Pre - heat the oven to 160oc (fan)
Grease and line a 8 inch cake tin
Sift the flour with the baking powder into a large mixing bowl
Add all of the other ingredients and mix well until thoroughly combined
Add to the prepared cake tin and place in the cake tin and bake in the oven for around 35 Min's, checking after around 30 Min's.
Cool on a wire rack and serve with a mixture of any summer fruit and if your feeling in particular need of extra food based comfort, pour over double cream and allow the sponge to soak up every last bit of fresh dairy goodness.
I admit, the first thought that came to mind when conjuring up this cake was the prospect of licking the raw cake mixture from the mixing bowl, accidentally having left a dessert spoonful of cake mixture to one side, but the end result was equally as delicious, managing to end a black hole style appetite that had loomed over me all day.
That is it, I've no more to say.
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