Category Archives: Citrus

Orange Muffins

Orange-Breakfast-Muffins-(5083)

I was taught that breakfast is the most important meal of the day. But let’s be honest: how many times do we get bored with the same cereal day in day out? Countless are those times when I throw my hands in the air and simply give up! Too many times for my liking. Worse case scenario? One cup of coffee and that’s it. Not good enough. More often than not, whenever I can, I eat breakfast later in the day – I just cannot take it at 6 or 7 in the morning. So guilty as charged.

Even though I’m always up for a good English breakfast especially on holiday, I’m always looking for recipes which can be adapted or used as good options for everyday. People tell me that breakfast is the last thing on their minds at home, but when on holiday it’s the first thing they think about. Does this ring a bell? To me it certainly does.

If you look for breakfast recipes in this blog you won’t find many, but J’s pancake recipe is great for weekends, when we may have more time to potter about in the kitchen. However preparing pancakes everyday isn’t my cup of tea. So the following could be an option for you once in a while because you can prepare them a day or two before and keep them in a cool, dry place. If not they will go mouldy (it happened to me), but if you store them correctly they will keep for two to three days. These breakfast muffins are taken from Nigella Bites with minor variations. They are very easy to conjure up.

  • 80g unsalted butter, softened and slightly cooled
  • 250g self-raising flour
  • 25g ground almonds
  • 1 teaspoon baking powder
  • 80g caster sugar
  • zest and juice of 1 orange
  • 100ml milk
  • 1 egg

Line a muffin tray with paper and preheat the oven to 200ºC/395ºF/Gas Mark 6.

In a large bowl mix flour, ground almonds, baking powder, sugar and the zest of an orange.

In a smaller bowl or a jug whisk the orange juice, milk, egg and the cooled softened butter together.

Pour the liquids into the dry ingredients folding it gradually until you have a lumpy muffin mixture. Don’t worry; this is how it should be.

Divide the mixture into your muffin cases. Mine yielded 11. Bake for 20 minutes and when cool enough to handle place the muffins onto a wire rack. These are best eaten while they are still warm, but they are still good if you choose to leave some for the next day! I would comfortable eat them with unsalted butter, marmalade or jam, or perhaps even top them with some glaze or icing. I’m really getting hungry now.

So, who’s up for a spot of baking? I am. Enjoy!

Rob x

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Lemon Cake – Part 2

Lemon-&-Almond-Cake-(4557)

Now there’s no doubt that Nigella’s How to be a Domestic Goddess is full of good stuff. Somehow I find that her recipes here are more refined than those in her other books. To be honest I cannot pin point exactly why; to me they just are. Just try the next recipe, and you’ll see what I mean. It’s one of my favourites: Damp Lemon and Almond Cake. It’s not a flourless cake; you still need some plain flour for this, but if you like almonds like me, you will be completely smitten by this beauty.

If you want to learn from my mistake, I’ll tell you that it is essential that you use baking paper for greasing your cake tin. I didn’t and you can see that mine got a little burnt at the edges. (You will need a 21-23 cm springform tin.) What I can assure you though is this: it was delicious, especially with real vanilla ice-cream! You could serve it alone of course, or with some sort of lemon ice-cream or sorbet, but for me that would be a tad too much. You still don’t know which cake I like best…Let’s start:

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 large eggs
  • 50g plain flour, or rice flour for a GF version
  • 225g ground almonds
  • ½ teaspoon almond essence
  • juice and zest of 2 lemons

Preheat your oven to 180ºC/Gas Mark 4. Cream the butter and sugar together well. Then beat in the eggs, one at a time, adding a quarter of the flour after each egg.

When these have been well combined, gently add the ground almonds, almond essence, lemon zest and juice.

Pour into a very well greased and lined round cake tin and bake for around 1 hour. Mine was done after 55 minutes so every so often please take a look at your cake without opening the oven too much. After 30 minutes cover it with a piece of foil to stop the surface from burning.

After the cake is done remove from the oven and let it cool for around 10 minutes in its tin. Then turn it out slowly onto a rack.

Enjoy!

Rob x

Lemon Cake – Part 1

Lemon-Cake-with-Syrup-(4532)

A couple of months ago I completed my Nigella recipe book collection by purchasing How to be a Domestic Goddess. When flipping through the pages I found two cakes I wanted to try immediately – two lemon cakes found on pages 12 and 13. I made them both to see which one we liked the most. I will announce the winner a little later.

Here’s the recipe for her Lemon-Syrup Loaf Cake. The only thing I left out is the salt. I try to avoid salt as much as possible. Many chefs tell you that salt brings out flavour. I totally get this but when I first tried adding salt to sweet lemon recipes the taste was too strong for me. I will give the recipe as is in Nigella’s book – salt and all. But that is totally optional. I like to call this cake Gill’s Favourite Lemon Cake, in honour of my friend Gill 🙂

For the cake you need:

  • 125g unsalted butter
  • 175g caster sugar
  • 2 large eggs
  • zest of a lemon
  • 175g self-raising flour
  • pinch of salt (optional)
  • 4 tablespoons milk

For the syrup:

  • around 4 tablespoons lemon juice
  • 100g icing sugar

Equipment: 23 x 13 x 7cm loaf tin (or similar), properly greased and lined

Preheat your oven to 180°C/Gas Mark 4. When you line your tin with baking paper make sure it comes up to around 1cm or a bit more to the sides (see photo). This will make unmoulding much easier.

In a large bowl whisk together the butter and sugar, then add the eggs and lemon zest and beat well. Fold in the flour and salt (you can leave the salt out), and add the milk. Pour the batter into the loaf tin and place it in the oven. In the meantime prepare the syrup (see method below). Bake for around 45 minutes, or until golden and check with a skewer or knife to make sure it’s done.

Prepare the syrup by placing the lemon juice and icing sugar in a small pot over the heat and stir gently until the sugar dissolves. Puncture tiny holes with a cake tester or skewer in the cake and pour the syrup over the cake while it is still in the tin. Make sure the middle part absorbes as much liquid as the sides.

When the cake is completely cold, lift it out from the tin. If the cake is still warm it might crumble.

This cake is so easy and so yummy that it will become a regular treat – you’ll see! Check out the next post for the second recipe.

Enjoy!

Rob x

Lemon Muffins

Maltese Lemons (6893)

Sometimes inspiration comes at the strangest of moments and the strangest of places. The story goes like this: I was on a flight to Malta. I don’t need to tell you what plane food tastes like. I wasn’t really hungry anyway but I had to have something, so I ate some of the bread and lemon cake wrapped up in plastic. I thought it was going to taste like it, but believe it or not…*ta da* it was good!

I can’t help it. When I think of lemons I think of summer. They are so refreshing and go with almost everything, but together with honey they are also very handy during the winter months, for the sniffles! I wish I had thought of baking with lemons earlier – they would have made the cold gloomy days in Surrey so much better!

So what follows is my adaptation of a recipe I found this week and tried today. I love it and hope you do too. For 9-12 muffins you need:

  • 250g plain flour
  • 50g plus 2 tablespoons sugar
  • 2 teaspoons baking powder
  • the zest & juice of 1 lemon
  • ¼ teaspoon salt
  • 1 large egg
  • 3 tablespoons vegetable oil
  • 150ml milk

Grease/line with paper a muffin tin and preheat oven to 190°C (375 F).

In a large bowl combine flour, 50g sugar, baking powder, lemon zest and salt. (If you’re using coarse salt make sure to grind it to distribute flavour better.)

In another bowl beat the rest of the sugar, egg, oil, milk and lemon juice.

Combine both mixtures until all is just moistened. (Don’t over beat.)

Spoon the batter into the greased muffin tins and bake for around 20 mins. (Make sure they turn a little golden in colour, especially if you’re lining tin with paper.) Cool completely on a wire rack or serve warm with some ice cream. Why not?!

Enjoy!

Rob x