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Lemon Curd and Violet Loaf Cake Recipe

Loaf cakes are a weekend favourite, partly because they are so quick and easy to make. Without the need for layering and filling, a quick glaze or icing and some edible decorations results in something delicious and pretty with minimal effort.

This recipe evolved from a half jar of homemade lemon curd lurking in my fridge that I had left over from a wedding cake order. I am always loathe to throw away food and try to use everything up, so decided to add the curd itself to this loaf cake to add an extra tang and moistness.

Lemon and violet are a perfect summery combination. I had crystallised violet petals from Sous Chef UK in my cupboard so used them to add a subtle violet flavour to the cake as well as flavour and decoration on the icing. You could also use other violet products such as a violet sugar (try substituting some of the regular sugar for violet sugar) or violet food essence. Another nice addition would be some seasonal blueberries.  Feel free to experiment!

Lemon Curd and Violet Cake

Ingredients for the cake:

  • 190g unsalted Irish butter
  • 190g plain flour
  • 190g caster sugar
  • 3 medium free range Irish eggs
  • 1 tsp baking powder
  • Pinch salt
  • 4 tbsp lemon curd (homemade or shop bought)
  • Finely grated zest of 1 lemon
  • 4tsp crystallised violets, ground

Ingredients for the icing and decoration:

  • 100g icing sugar
  • Juice 1 lemon
  • Crystalised violets, coarsely ground
  • Edible flowers

Method:

  1. Preheat the oven to 160°C/320F.  Grease and line a 1lb loaf tin with baking parchment.
  2. Cream together the butter, caster sugar, lemon zest and ground crystallised violets in an electric mixer or by hand until light.
  3. Sift together the flour, baking powder and salt.
  4. Add the eggs one at a time into the butter sugar mixture, beating well after each addition.
  5. Add in the flour mixture and mix on low speed until combined.
  6. Finally add the lemon curd and mix again.
  7. Pour the mixture into the loaf tin and bake for 45-55 mins until the top of the loaf is firm to the touch and a skewer inserted into the centre comes out clean.
  8. Remove the cake from the tin after 10-15mins and leave to cool completely on a wire rack.
  9. To make the icing, sift the icing sugar into a bowl and add the lemon juice to make an icing with a thick pouring consistency. Add more lemon juice/icing sugar as required to achieve this.
  10. Pour the icing over the cooled cake, using a spatula to spread over the top and allowing a little to drizzle down the sides. Decorate with crushed crystallised violet petals and edible flowers if desired.
  11. The cake keeps well in an airtight container for 2-3 days.

 

Orange Fennel and Honey Loaf Cake Recipe

I do love a loaf cake…easy to make and requiring little decoration, they are a perfect weekend teatime treat. I devised this recipe for a feature in the November 2018 edition of Irish Country Magazine and hence had the pleasure of having talented photographer Ramona Farrelly follow me in its making in my kitchen…thank you for these lovely photos Ramon!

This is a classic loaf cake recipe, kept moist by the addition of yogurt and given a refreshing zing with orange zest and syrup. Fennel seeds add a subtle liquorice flavour and heighten the sweetness of the orange. Decorated here with dried edible flowers and chopped pistachios feel free to experiment with presentation…an orange icing would also work well, as would candied orange slices or other nuts.

Orange Fennel and Honey Loaf Cake

Ingredients for the cake:

  • 190g unsalted Irish butter
  • 190g plain flour
  • 190g caster sugar
  • 3 medium free range Irish eggs
  • 1 tsp baking powder
  • Pinch salt
  • 25g natural greek yogurt
  • Finely grated zest of 1 large orange
  • 3tsp fennel seed

Ingredients for the syrup and decoration:

  • Juice of 1 orange
  • 1tbsp Irish honey
  • 50g caster sugar
  • Handful chopped pistachios (optional)
  • Handful dried flower petals (optional)

Method:

  1. Preheat the oven to 160°C/320F.  Grease and line a 1lb loaf tin with baking parchment.
  2. Lightly toast the fennel seed in a hot pan until fragrant. Pour into a pestle and mortar and grind to a fine powder.
  3. Cream together the butter, caster sugar and orange zest in an electric mixer or by hand until light.
  4. Sift together the flour, baking powder, ground fennel and salt.
  5. Add the eggs one at a time into the butter sugar mixture, beating well after each addition.
  6. Add in the flour mixture and mix on low speed until combined.
  7. Finally add the yogurt and mix again.
  8. Pour the mixture into the loaf tin and bake for 45-55 mins until the top of the loaf is firm to the touch and a skewer inserted into the centre comes out clean.
  9. Meanwhile make the syrup. Add the orange juice, honey and sugar to a pan and bring to the boil. Allow to simmer until reduced slightly. Pour over the loaf cake when it comes out of the oven.
  10. Remove the cake from the tin after 10-15mins and leave to cool completely on a wire rack. Decorate with chopped pistachios and dried flower petals if desired.

Lemon Balm Shortbread

I love to bake with herbs either in savoury recipes themselves or to add a savoury twist to sweet recipes. My herb garden is currently abundant with beautiful leaves, from flowering thyme and sage to chives and rosemary. A new addition to my herbs this year was lemon balm. Being a member of the mint family, lemon balm is also known as balm mint, and indeed has similar leaves and vigorous growing properties to mint. The leaves have a mild lemony scent and I have been using it on fish and in salads for an alternative citrus flavour. Last weekend I used it to add a herby twist to a traditional lemon shortbread. (If you don’t have lemon balm however just add a little extra lemon zest to this recipe). Decorated with some dried edible flowers these would make a pretty edible gift, or a lovely summery teatime treat!

Lemon Balm Shortbread

Ingredients for the Shortbread (makes 12):

  • 170g plain flour
  • 50g caster sugar
  • 110g room temperature butter
  • 1tbsp finely chopped lemon balm leaves
  • Finely grated zest 1/2 lemon
  • Dried flower petals (optional, to decorate)
  • Icing sugar (optional, to decorate)

Method

  • To make the shortbread, preheat the oven to 180°C/356F.
  • Place the flour, caster sugar, butter and lemon zest in a food processor and pulse until the mixture has almost come together.
  • Add the chopped lemon balm and pulse a few more times until mixed in.
  • Roll the dough out on a lightly floured surface to between 0.5-1cm thick. If you are using edible flowers, sprinkle over the rolled dough at this point and give a further roll to press the petals lightly into the dough.
  • Cut out biscuit rounds using a 6cm round cutter (or any size or shape you prefer!).
  • Place the biscuits on a baking tray and bake for 8-10mins (turning half-way through if required) until lightly golden.
  • Leave to cool on the tray for a few minutes before gently transferring to a wire wrack to cool completely.
  • Once cool, dust with a little icing sugar.
  • Store in an airtight container.