Mini lemon and blueberry loaf cakes

What do you make for an afternoon tea in a Medieval manor house? As part of an action-packed hen weekend in Wales (which also included The Crystal Maze, a Medieval Banquet, crazy golf and a 1930s Paris-themed evening), Saturday afternoon was dedicated to a moment of calm in the form of a vintage afternoon tea, complete with tea dresses and scrumptious delicacies prepared by the hens.  Victoria sponge, Welsh cakes, scones, banana cupcakes, chocolate brownies, blondies and macaroons were all on the menu already so I needed to come up with something different for my contribution.

I’d already decided that sheep cupcakes were a definite (surely an essential for a hen do in Wales, with a very Welsh hen?!): these were going to take quite a bit of effort and so, for my second contribution, I decided to make some mini lemon and blueberry loaf cakes: they’re delicious, quick and easy to make and you can’t have an afternoon tea without lemon cake!

The recipe is almost identical to the mini lemon loaf cakes from the Lakeland website that I made in February, except this time, I used the juice of two lemons rather than also adding milk. This upped the intensity of the lemon in the cakes and had no impact on the texture of the cake. Blueberries are one of my favourite fruit and they go beautifully in these lemon cakes – think that I’ll have to make these for my mum!

As with the mini lemon loaf cakes, this recipe uses medium eggs – which I never buy! If, like me, you only have large eggs, just break the eggs into a bowl, whisk and weigh out 160g of the whisked egg to add to the cake mix, discarding any left over.

Mini lemon and blueberry loaf cakes

Ingredients

1. 200g unsalted butter, softened, plus extra to grease
2. 175g golden caster sugar
3. 3 unwaxed lemons
4. 3 medium eggs, beaten
5. 200g plain flour
6. 2 level tsps baking powder
7. Pinch of salt
8. 50g ground almonds
9. 100g blueberries
10. 150g icing sugar, sifted 

Method

1. Preheat the oven to 180°C/350°F.
2. Lightly grease the mini loaf tin (ideally, spray with cake release spray).
3. Cream together the butter and caster sugar until pale, light and fluffy.
4. Grate the zest from two of the lemons and add to the mixture.
5. Gradually add the beaten eggs, mixing well between each addition.
6. Sift together the flour, baking powder and salt.
7. Fold these dry ingredients into the cake mixture.
8. Fold in the ground almonds.
9. Add the juice from two lemons and mix until smooth.
10. Mix in the blueberries.
11. Divide the mixture between the tin holes and level with a teaspoon.
12. Bake on the middle shelf of the oven for 25-30 minutes or until golden brown and springy, turning the tin after about 18 minutes to ensure that the cakes bake evenly.  
13. Leave the cakes to cool in the tin for 10 minutes then ease out onto a wire rack and leave until completely cool.
14. Meanwhile, zest and squeeze the juice from the remaining lemon.
15. Mix the lemon juice into the icing sugar a little at a time, until the icing is smooth and runny and will coat the back of a spoon (it will need to be thicker – about the consistency of toothpaste – if you want to pipe the icing).
16. Drizzle the icing over the cakes and sprinkle with the remaining zest.

Condensed milk cookies

Stem ginger cookies with lemon icing

Having spent all morning lazing in bed and reading, I decided that I should do something a bit more productive with my Sunday afternoon. Unusually, I didn’t feel like faffing around with fancy decorative icing, so I decided to make some simple biscuits for EHH to take into his work. I had a flick through my recipe files and cook books, but wasn’t feeling particularly inspired so I decided to go with one of my tried-and-tested recipes.

I call these “condensed milk cookies” – they came from Sainsbury’s magazine ages ago, which called them “soft, American-style cookies”. They are amazing – a bit like “Millie’s Cookies” – with a crisp outside and soft, chewy centre. The magazine gave 6 variations – I made three types this weekend: lemon and ginger, oats and honey, and cherry and almond, with slight variations on the magazine’s recipes. I always feel the need to make more than one batch of these – once you’ve opened the tin of condensed milk, it seems a waste not to! However, I have got about half a tin left, so I may need to make some more later in the week!

Cherry and almond cookies

Makes 12
Ingredients

1. 125g soft unsalted butter
2. 125g caster sugar
3. 2 tblsp condensed milk
4. 175g self-raising flour
   Pinch of salt
5. 75g glace cherries, chopped finely
6. 2 tblsp flaked almonds
7. 1 tsp almond essence
8. 75g icing sugar

Method

1. Preheat oven to 150C.
2. Using an electric/stand mixer, cream the butter and sugar until pale and fluffy.
3. Beat in the condensed milk and the almond essence.
4. Add the flour and a pinch of salt and mix.
5. Stir in the cherries.
6. Roll into 12 walnut sized balls and space at least 5cm apart on 2 baking trays.
7. Flatten them slightly with the back of a spoon.
8. Scatter each cookie with flaked almonds.
9. Bake for about 25 minutes or until firm at the edges but still soft in the middle.
10. Leave to cool for a few minutes before transferring to a cooling rack.
11. Once cool, drizzle with icing made up from the icing sugar and 1 tblsp water (optional).

Alternatives:
Ginger and Lemon

• For Step 3: Omit almond essence.
• For Step 5: Omit cherries. Instead, add 2 tsp ground ginger, zest of one lemon and 75g of finely chopped crystallised or stem ginger.
• Omit Step 8.
• For Step 11, drizzle with icing made from 75g icing sugar with 1 tblsp lemon juice. 

 


Oats and honey

• For Step 3: Use 1 tblsp of honey and 1 tblsp condensed milk. Omit almond essence.
• For Step 5: Omit cherries. Instead, add 75g oats.
• For Step 8: Drizzle each cookie with honey and scatter with oats.
• Omit Step 11.

GBBO Flapjacks

So, second bake of the Great Baking Weekend for EHH’s birthday. Decided to make these flapjacks as they’re quick and easy, and I could make them on the Saturday. The recipe is taken from the GBBO Showstopper Book, under “Ruby Jacks” – but without the ginger. I’ve done them with the ginger and they taste fab – but decided to leave them plain this time as EHH isn’t hugely keen on ginger (although I love it!).

These flapjacks are great – right level of sweetness, crunchy and yet chewy – fab!

I’ve topped some of them with the white chocolate, cranberry and sour cherry topping suggested by the GBBO book (adding also dried blueberries as I had them in the cupboard). The others I finished with a drizzle of lemon icing leftover from the Sticky Ginger Cake made earlier.

Flapjack

Ingredients

1. 115g butter
2. 70g light brown muscovado sugar
3. 5 tblsp / 125g golden syrup
4. 180g porridge oats

Method

1. Preheat the oven to 150C/300F/Gas 2.
2. Line a 20.5cm square tin with baking parchment
3. Put the butter, golden syrup and sugar in a pan.
4. Stir over a low heat until melted.
5. Place oats in a large bowl and pour over syrup mixture, mixing thoroughly to combine.
6. Tip the mixture into the prepared tin and spread evenly, pressing down with the back of a spoon to level the surface (it will be a fairly thin layer).  
7. Bake for 20-30 minutes, until golden brown.
8. Set the tin on a wire rack.
9. Carefully score the mixture into 16 squares, using an oiled knife, then leave until cool.

White chocolate topping:

Ingredients

1. 100g good quality white chocolate
2. 150g mix of dried cranberries, sour cherries and blueberries

Method

1. Chop white chocolate into small pieces and place in a glass bowl.
2. Simmer a small amount of water gently in a saucepan and place the glass bowl over this (ensuring it does not touch the boiling water).
3. Stir the chocolate gently until melted.
4. Spread the chocolate on top of the cooled flapjack squares.
5. Decorate with the dried fruit and allow to set.

Lemon drizzle icing

Ingredients

1. 100g icing sugar, sifted
2. Finely grated zest of 1 lemon
3. Lemon juice

Method

1. Mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed.
2. Spoon into a disposable piping bag and drizzle in zig-zags across the cooled flapjacks.