Whoops. It’s been quiet here for a very long time. Where have the months gone?! Our family expanded with the addition of our beautiful puppy Arlo, and he certainly has been keeping us busy. Whilst running a business, working part time, and looking after a pup, finding time to blog has been hard; not only do you need time, you also need significant surface area (read… the floor!) to photograph the bakes which has been challenging with an inquisitive puppy!
My plan for 2018 was to post at least 1 new recipe a month… safe to say that being in March already, it hasn’t gotten off to a good start! But that being said I already have a few recipes in the pipeline for you ready to go.
For now you’ll still see a heavy vegan influence on my blog. My first attempt at reintroducing eggs was not much of a success, so for now I’m still egg free. That being said, I’m winning more and more every day at creating vegan bakes, so I feel like I’m missing out less and less.
All that said, here is my recipe for a vegan lemon drizzle. It might not be the fanciest of bakes, but I love a good, punchy lemon cake and it’s something I’ve really missed since going egg free. This recipe is loosely based on a basic cake recipe in Ms. Cupcakes Naughtiest Vegan Cakes In Town book. As I’ve said before, I can’t recommend this book highly enough for anyone starting out with vegan baking. This cake is light, fluffy, delicious and smack-you-in-the-face lemony. What’s not to like?!
Sweet, tangy Lemon Meringue Pie. Impress your family and friends with this completely homemade dessert; You don’t have to tell them it is a lot simpler than it looks!
Lemon Meringue Pie is really quite self explanatory, but just incase you’ve never eaten one… Imagine thin, crisp, just sweet pastry, with a generous filling of tart lemon curd which makes your house smell Amazing (capital letter definitely justified!) as it bakes, and then topped with soft, pillowy meringue, with a crisp, sugary meringue-crust on the top. Sounds great, right! Now imagine just how good it tastes…
Lemon Meringue Pie is such a classic dessert for a very good reason. The combination of the sweet meringue and pastry, heightened by the sharp lemon curd filling just makes it the perfect way to end a meal. Although sometimes it can be on the sweet side, this recipe provides just the right balance of sweet and tart flavours, giving it an appeal to all the family.
You can make the making of Lemon Meringue Pie as complicated as you like… or we can use a few cheats to really speed it up! The first thing that will be your friend if you are in a hurry is shop bought pastry. Although perhaps not as satisfying as making your own, it sure does speed it up if you need to do this quickly. And, most of them are dairy free! It is very surprising, but read through the ingredients and often they don’t contain any milk… Just avoid the ones that shout about being ‘all butter pastry’ obviously!
The other way to speed this up is to make your lemon curd in advance. OK – so that’s not really ‘saving’ time, as you’ve still got to make it – but Lemon Meringue Pie does not keep very well, so if you’re short on time the day you want to eat it, taking it straight from a jar you’ve previously made is a great time saver. If you do need to make some just for this pie, then take my Lemon Curd recipe and only make 1/2 the recipe (which is a generous amount for this dessert). By making it right before you bake the pie, you save time not faffing around with sterilising jars and worrying about everything being squeaky clean – we do this normally because we want to be able to keep it mould free in the fridge for some time, but here it’s going to eaten that day so we don’t need to worry!
So give this classic dessert a go, and you’ll find this will become a family favourite to go back to time and time again.
Sweet yet tart lemon cupcakes, perfect for a special occasion. A lemon sponge, filled with a pop of lemon curd in the middle, topped with light as air Lemon Swiss Meringue Buttercream.
These cupcakes are something special. Lemony to the core (literally!), but topped with Swiss Meringue Buttercream which is definitely worth the effort. This was the first time I’d eaten (let alone made) Swiss Meringue Buttercream, and despite the process being quite lengthy, the result was spectacular. Like a cross between a marshmallow and traditional buttercream, it is the smoothest, lightest icing you will ever eat. Also a bonus that it’s not too sweet, which works wonderfully well with lemons.
I left these as just pure and simple lemon, which seems just right to show off the two ‘technical’ elements of this cake. Both the Lemon Curd and the Swiss Meringue Buttercream might seem quite daunting, but the good thing is you can do both of them in advance! The Lemon Curd will keep in an unopened jar for a couple of months and the buttercream can be kept in the fridge for a few days before use. Then all you need to do is bake the cupcakes, which I promise is exceedingly simple!
If the Swiss Meringue Buttercream seems like a step too far, then a regular buttercream would also work well. You will get a sweeter result, but that’s not always a bad thing! Simply cream together 1 part butter to 1 and 1/2 parts icing sugar, and then add lemon curd to taste. I have to say this is one of my favourite buttercreams – the eggs in the curd help the buttercream go a very very pale colour, and it really lightens up the texture.
These cupcakes would make a wonderful gift or treat on a special occasion, and I can promise they will be gratefully received by anyone…. except perhaps someone who doesn’t like lemons!
A tangy lemon and raspberry drizzle cake – sweet yet sharp lemon sponge with fresh raspberries dotted throughout. Topped off with a crunchy sugar coating and dusted with icing sugar for added sweetness.
Spring seems to have arrived today. The sun is shining and so I felt it was only appropriate to bake something that reflected the change in seasons. Lemons and raspberries are two of my favourite things and nothing makes me happier than combining the two.
This is a simple twist on the traditional Lemon Drizzle cake – I added in fresh raspberries which, when baked, become these bright pink jewels hidden in the sponge with a wonderful jammy texture that make a pleasing contrast to the crunchy top and moist sponge.
This cake is super quick to make which is helped further by using the all in one method to make the sponge. It is perfect if you are in a rush – either because you’re busy, or, like me, because you just want cake and you want it soon!