Forgot to mention that I came away with this lovely table centrepiece from last nights party, sparkly heart and all. Ida is enormously pleased, as am I. We admire it together as I sit one side of the table sewing some embellishments onto her new purple hoodie my Mum gave us. Ida is busy drawing ducks with an illicit felt-tip. I can’t blame her, I’d much rather draw with a felt tip than a wax crayon too.
We’re combining a lazy day with packing and planning for a couple of days doing London stuff. I wonder where the line is between being really good at packing light and being slovenly. As we’ll be carrying bags around with us I’m adamant it’s just PJ’s, spare pants and socks and a grudging emergency change for Ida. ..and toothbrushes. Steve veto’s us all sharing one brush. His line is obviously in a different place to mine. Zeph wonders what happens if he spills food or something. “Don’t” I say humourlessly. “Or we could turn your top inside out..” Turns out his line is nearer Steves than mine. They both look at me as though I’m Worzel Gummidge.
I’m the one who’ll be bloody carrying it you know, while they pore over rocks in the museum. Also the only way I can cope with a toddler and push chair on the tube is to have as little baggage as possible. I prefer to think of myself as a spy/assassin who can can store all they need for a weekend in their pockets as opposed to a tramp. I get identical sceptical eyebrows when I put this to the men in my life. Gah.
Anyway – here’s the recipe for yesterdays Lemon cakes
- 125g butter/marg (whichever you prefer..)
- 125g sugar
- 2 eggs (I use medium)
- 125g SR flour
- Zest and juice of two lemons
- tbsp milk
- tsp baking powder
- mascapone cheese
- lemon curd
- icing sugar
- something pretty
Cream the butter and sugar. Add the eggs and beat. Zest the lemons over the bowl and add the juice of one. Add flour (I don’t sift but feel free, sometimes I replace 25g of the flour with cornflour as it makes a nicer cake texture but this is very far from vital. I also add baking powder here if I’m planning butterfly cakes as the domed top is easier to cut. If they’re cupcakes I leave out for a flatter top) Mix. Slacken the mix with the other lemons juice and if necessary after I’ve mixed and it’s still stiff, a slosh of milk. Spoon into cakes and bake. (umm – until done.. about 15mins at 180 ish or equiv, but my oven is a law unto itself)
This is the good bit.. icing. Mix the mascapone with a little (tbsp ish) icing sugar and a good couple of tbsp (to your taste basically) of lemon curd. If you’ve got another lemon you could add a bit of zest and juice as well.
Then carve out a hole in the top of one of your cooled cakes, dollop a generous helping of icing into said hole, cut your leftover cake bit in half and shove into icing like wings. Sprinkle with something pretty.
These are EXTRA yummy in the summer with a few raspberries crushed into the mascapone mix. Mmmmm – summer….
Right, off to see what else I can discard from the bag. Is it cheating to have scheduled some posts to cover the next three days? I have decided to think it isn’t. Am wondering if I’ll miss sitting and reflecting everyday. I’ll let you know on Thursday. (Blimey – bet you’re on the edge of your seat, self-absorbed eh?)
May your next three days be filled with BT’s.