Sunday, August 4, 2013

Recipe: Lemon Drizzle Cake

A lemon drizzle cake really is one of the easiest cakes to bake; the recipe is straight-forward and best of all it keeps very well for days in an airtight cake tin. It's the perfect go-to cake for when friends drop by unannounced as the moistness will keep the cake fresh for a few days. I find one of the biggest mistake to make when baking a lemon drizzle cake is just to place all the ingredients into a mixer and let the mixer do the work. Of course this will give you a cake but not a light, fluffy, delicious lemon drizzle cake which you will get if you take that little extra time and follow the simple steps below.


(Serves 8-10)

Ingredients:

- 225g Unsalted Butter (room temperature)
- 225g Caster Sugar
- 4 Large Free Range Eggs 
- Zest & Juice 1 Lemon
- 225g Plain Flour
- 1 Tsp Baking Powder
- 1 Tsp Vanilla Extract

Lemon Drizzle:

- 2 Lemons
- 100g Caster Sugar

Lemon Icing:

- 250g Icing Sugar (sieved)
- Juice of 1 Lemon (sieved to remove pulp)

Optional: Crystalised Flowers:

- 1 Egg White (whisked)
- Caster Sugar
- Rose Petals


Method:

1. Preheat the oven to 180c (150c Fan) / Gas 4. Brush and line your (8 inch) cake tin or (8 x 21cm) loaf tin very lightly with melted butter (careful not to over grease your tin base). Sieve the flour, with the baking powder into a large wide bowl from a height and repeat twice which will incorporate more air into the mix before setting aside.

2. Cream the butter very well with an electric hand whisk until very light and creamy for at least five minutes before gradually adding in the caster sugar in stages to form a pale and creamy texture. Scrap down the sides before adding in the eggs one at a time, adding 1 tbsp of flour with each egg to prevent the mixture from curdling.

3. Fold in your vanilla extract, lemon zest and the juice of one lemon. Gently fold in the sieved flour and pour the mixture into your loaf tin or cake tin. Smooth the surface of the mixture and place in the oven for 40 - 45 mins. Test the cake to see if it is fully baked by placing a skewer in the centre of the cake and if it comes out clean then the cake is fully baked. If not place it back into you oven for a further five mins checking every five minutes until it's baked.

4. While the cake is baking - juice two lemons over a sieve and place the juice in a saucepan with the caster sugar. A few minutes before the cake is baked, place the lemon juice and sugar over a medium heat and make a piping hot syrup. Take the cake out of the oven, pierce the cake with the skewer all over and then pour the syrup over the cake allowing the cake to soak up all the lemon syrup. Set aside for a number of hours before icing (there is no problem leaving the cake there over night in the tin and icing it the following day).

5. Once the cake is completely cool, remove it from the tin and place it on a cake stand or clean board. Mix the sieved lemon juice with the icing sugar (to form a texture similar to the consistency of paint). Then simply pour over the centre of the cake and allow it to drizzle down the sides by itself.
(Tip: If you are using a round cake tin, sit the cake on a jam jar resting on a clean chopping board).


Crystallised Rose Petals:

If you are looking to decorate your lemon drizzle cake, or any cake with something different, try crystallising some edible flowers, it's ever so simple. Lightly paint the petals using a small artist paint brush and sprinkle with caster sugar, shaking off the excess sugar. Rest the petals on parchment paper for a number of hours in a cool dry place, preferably overnight. The following day, the flowers will be hard and brittle making for a wonderful cake decoration. 


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Photographer: Jakub Walutek
Styling: Dermie's GasMarkSeven

Questions about this recipe? Email me here.

Thursday, August 1, 2013

Badger & Dodo Boutique Coffee Roasters

Brock Lewin is the Badger in Badger & Dodo who has a passion for coffee ever since serving the first shot of coffee in his home city of Sydney in 1993. Since then he has studied coffee extensively, learned to roast from an expert Italian Master Roaster and travelled to the world's finest coffee estates before relocating to Cork in 2008 to set up Badger & Dodo artisan roastery located in Fermoy, County Cork.


In just five short years, the roastery has taken Ireland by storm and now supplies to over 70 leading cafés right across Ireland. As a micro roaster Brock is fully committed to high quality production where he views coffee as an artisan product like wine rather than a commodity. Every batch is roasted weekly in Fermoy using a method of roasting which involves improvements at all stages of production. This means selecting coffees according to their various methods of processing and harvesting, developing stronger relationships with coffee growers and brokers, buying only current crops in small batches and developing individual profiles for each and every coffee roasted.

Brock researched what he believed defined the Irish palate and came up with The Blackwater Blend which is a very smooth, flavoursome and full bodied blend. Surprisingly after further research Brock found it difficult to place all Irish perceived wants into just one blend and decided to produce a second blend known as The Red Rock Blend. The Red Rock is Badger & Dodo's answer to a more gusty traditional North Italian blend targeted towards those who are looking for something with more strength as opposed to flavour which is never over-roasted, burnt or bitter.

The two blends are available to order for home use on the Badger & Dodo website and shipped weekly on Wednesday within 24 hours across Ireland including a boutique selection of specialty graded quality beans. Listed below is a selection of outlets serving Badger & Dodo with some stocking their take home blends for you to experience in the comfort of your own home.

Dublin

- Humble Bean, Aungiers Street, Dublin 2
- Munchies - Dawson Street store only, Dublin 2
- Coppa Café, RHA Gallery, Ely Place, Dublin 2
- O' Connells Restaurant, Donnybrook, Dublin 4
- Fiji, Merrion Shopping Center, Ballsbridge, Dublin 4
- Greendoor Bakery, Manor Street, Stoneybatter Dublin 7
- 3rd Space, Smithfield Square, Dublin 7
- Cross Café, Cross Gallery, Francis Street, Dublin 8
- Chancery Lane Theatre & Café, Chancery Lane, Dublin 8
- The Coffee Shot, Beacon Sth Quarter, Sandyford, Co. Dublin
- Chocolate Consumption at the Howth Market, Co. Dublin
- Coffees, Sutton, Co. Dublin
- Good Grocer, Dun Laoghaire, Co. Dublin
- White Tea, Dun Laoghaire, Co. Dublin
- Urbun Café, Cabinteely, Co. Dublin
- Rosie B, Swords Plaza, Swords, Co. Dublin

- Foodgame, South Lott's road, Dublin 2 (take home bags only)
- Art of Coffee, Harcourt Street, Dublin 2 (take home bags only)
- Clement & Pekoe, South William Street, Dublin City (take home bags only)

Cork 

- Filter, George's Quay, Cork City (Brew Bar)
- L'Attitude 51, City Hall, Cork City
- The Balcony, Farmgate at The English Market, Cork City
- Scúp Gelato, Oliver Plunkett Street, Cork City
- Reardens Bar, Washington Street, Cork City
- Douglas Farmers' Market, Douglas Court, Cork (Every Saturday)
- Ballyseedy Garden Centre, Fota Business Park, Cork
- Dooley's Post Office Café, Main Street, Rathcormac, East Cork
- Monty's Deli, Midleton, East Cork
- The Golden Phesant, Courtmacsherry, West Cork
- The Winery, Clonakilty, West Cork
- Trawl & Trend, Bantry, West Cork
- Dzogchen Beara Welcome Center, Allihies, West Cork
- The Workshop, Upper Ballygarvan, Co. Cork 
- Jim's Café, N71, Glengarriff, Co. Cork
- Choices, Mallow, Co. Cork 
- Café Bia, Kanturk, Co. Cork

- Bradley's Foodstore, North Main Street, Cork City (take home bags only)
- Lettercollum Kitchen Project, Clonakility, West Cork (take home bags only)

Waterford

- TBay Surf Club, Tramore Strand, Waterford
- J&J, Hypercenter, Waterford
- Portico, Waterford (Brew Bar)
- Dingleys, Dunmore East, Co. Waterford.
- Interlude, The Quays, Dungarvan

- Ardkeen Food Store, Waterford (take home bags only)

Galway

- The Gallery Café, Gort, Galway
- The Gentian, Kinvarra, Galway
- Ard Bia, Spanish Arch, Galway
- Tigh Neachtains, 17 Cross Street, Galway
- Jungle Café, 29 Forster Street, Galway

Rest of Ireland

- Canteen, 30 Mallow Street, Limerick
- Salt House, Quay West, Drogheda, Co. Louth
- Delgany Deli, Delgany, Co. Wicklow
- Firehouse Bakery, Delgany, Co. Wicklow
- The Counter Deli, Canal Road, Letterkenny
- The Wooden Spoon, Killaloe, Co. Clare.
- The Little Green Grocer, Parliament St, Kilkenny
- The Pantry Café, Nenagh, Co. Tipperary.

To keep up to date with stockists around Ireland give Badger & Dodo a like on Facebook, follow Badger & Dodo on Twitter or keep an eye out for their outlets displaying their logo.

Related Recipe: Coffee & Walnut Cake here



Try a single shot of Badger & Dodo espresso instead of Irel coffee in this recipe for modern twist on an age old classic.