Lemon and elderflower cake recipe - Champagne Twist

Lemon and Elderflower Royal Wedding Cake (aka Sussex Violet​ Cake) – recipe | Champagne Twist​

No sooner had I posted my predictions for Spring food trends 2018, Meghan and Harry announced that their wedding cake was going to be made with lemon and elderflower!

So not only am I going to call it and say that Champagne Twist is the social media network to get accurate predictions in regards to anything food, arts and crafts, I’m now going to reveal my version of the wedding cake.  Enjoy!

Lemon and Elderflower Cake (aka the Sussex Violet Cake)

Ingredients:

For the cake

  • 8oz butter, softened
  • 8oz golden caster sugar
  • 4 large eggs
  • 8oz self-raising flour, sifted
  • zest of 2 unwaxed lemons

For the glaze

  • 1 tbsp elderflower syrup or cordial (I used Ikea but would also recommend Belvior)
  • juice of 1 lemon
  • 3 tbsp granulated sugar (reserving 1 tbsp for decoration)

plus fresh edible flowers such as violets, roses, elderflowers, for decoration.

original picture source - Kensington​ Palace twitter
original picture source – Kensington Palace twitter

I used violets in tribute to Violets Cakes and the creator of the original Royal Wedding cake for Meghan and Harry, now the Duke and Duchess of Sussex.  In a nod to the wedding couple, I also renamed my version of the cake the Sussex Violet cake.

Method:

For the cake –

  1. Preheat the oven to gas mark 4.
  2. Line a 20cm round tin with parchment paper.
  3. With a food mixer, cream together the butter and sugar until pale in colour, and light and fluffy in texture.
  4. Add the eggs one at a time, beating in the sugar-butter mix in between.
  5. Fold in the flour and lemon zest until well incorporated.
  6. Pour the batter into the prepared cake tin, and place on the middle shelf of the video.
  7. Bake for 45-55 mins. To test if the cake is baked, use a skewer and poke it through the middle of the cake. It should come out clean when removed.
  8. When baked, remove from the oven and set aside. Add the glaze at this point (instructions below) still in the tin.
  9. Carefully remove the cake from the tin and place on a wire cake rack to cool completely.

For the glaze –

  1. While the cake is still hot, mix the syrup, granulated sugar and lemon juice together in a small bowl.
  2. Poke a few holes at random intervals through the top of the cake, with a skewer.
  3. With a teaspoon ‘feed’ the cake with the glaze, making sure to cover the entire top of the cake. The glaze should soak through quickly and will leave a sugary crust.  Leave the cake in the tin for about 10 mins.
  4. Carefully remove the cake from the tin and place on a wire rack to cool completely.
  5. When the cake has completely cooled, sprinkle the reserved granulated sugar on top, and scatter violets or your edible flowers of choice on top. Serve with a cup of tea, perhaps Wedding Blend from Fortnums or Clipper’s mint and green tea.
Lemon and elderflower cake recipe - Champagne Twist
Lemon and elderflower cake recipe – Champagne Twist

Congratulations Meghan and Harry.

 

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Food trends for 2018 : Update | Champagne Twist

Well, what do you know? No sooner had I posted my article about the top 5 food and drink trends for 2018, it was announced that a London bakery was picked to make the wedding cake of the year. Meghan Markle and Henry Wales on the day they exchange vows, will be cutting their wedding cake flavoured with lemon and wait for it … elderflowers!

Yes, as I predicted, floral flavours are set to be one of the major food and drink trends this year.

elder-1440094_1920

I may have to wander to Hackney and sample the baked delights Violet Bakery has to offer.  Well, someone has to make sure the cake is perfect for the Royal Wedding.

Megs and Harry, you can both thank me later. I’m still waiting for my invite, btw!

Video​: Top 5 food and drink trends 2018 | Champagne Twist

pexels-photo-434230.jpeg

Elderflower, lavender, rose, chive blossoms, violet, hibiscus and pansy. Prepare to see these floral favourites and more, everywhere, from cakes to teas, from cocktails to salads.

Lemon Cups – recipe | Champagne Twist

Hello, check this out! A lemon cup jelly based dessert that vegetarians and eat, and with a few minor adjustments vegans can enjoy too.

When I discovered Just Wholefoods lemon jelly crystals, I was over the moon that I could once again enjoy homemade jelly and ice-cream.

This is another easy dish, which can be made to look like you spent a lot of time and effort. Only 2 basic ingredients that can be used to top off a lovely meal or as part of an afternoon or high tea.

lemon cups

Lemon Cups – recipe | Champagne Twist

Ingredients:

  • 1 packet of Just Wholefoods lemon jelly crystals
  • lemon yogurt (use a non-dairy alternative for vegan or plant only based diners)
  • lemon sugar crystals or lemon zest to decorate (optional)

lemon pots 2

Method:

  1. Make up the jelly according to the directions in a jug. Pour the jelly into the heat proof cups, dividing the jelly equally amongst each serving. Place in the fridge to set. You can lean the cups on one side to create the slanted effect.
  2. When set, remove the jelly cups from the fridge. Add 2-3 tablespoons of yogurt to each serving. Return to the fridge to chill.
  3. Remove the cups from the fridge 10 mins before serving, and sprinkle the lemon sugar crystals or lemon zest, if using, on top and serve immediately.

 

lemon cups 3

Roasted fennel with mixed tomatoes – recipe | Champagne Twist

This is a quick and easy recipe where the oven does most of the work. Great as a barbecue dish too.

Roasted fennel with mixed tomatoes – recipe

Ingredients

  • 2 fennel bulbs including tops, core and thinly sliced
  • 1 whole garlic bulb, peeled
  • 1 whole lemon, quartered
  • 3 tbsp olive oil
  • 1 tsp salt
  • 300g punnet of mixed tomatoes – I used Isle of Wight tomato selection pack
Roasted vegetable dish recipe, fennel tomato
Roasted Fennel with Mixed Tomatoes recipe

Method

  1. Pre heat the oven to 230C / 450F / Gas Mark 8
  2. Place the fennel, garlic cloves and lemon on a baking tray.  Sprinkle salt onto the veg, then drizzle over with oil. Toss together to ensure an even coating.
  3. Roast in the oven for 30 minues or until the fennel is golden brown.
  4. Stir in the tomatoes, return the baking tray to the oven and cook for 2-3 more minutes. Serve immediately.
Roasted vegetable dish with fennel, lemon and tomato
Roasted Fennel with Mixed Tomatoes recipe

Freaks of Nature: Zingy Thingy – Review

Freaks of Nature is a new company to me, and I was fortunate to meet the creator of the range yesterday. I wondered if these beautifully packaged puddings, were as tasty as they looked.

zingy thingy

First up is Zingy Thingy – a lemon posset with raspberry coulis. This product is gluten, dairy, egg and soya free, a remarkable feat, considering this is a desert.

I was pleasantly surprised, this pudding is delicious.  The coulis has substance, with a subtle sweetness that isn’t clawing, and actually tastes of raspberry. The lemon posset has a smooth, creamy texture, although I think the flavour isn’t as strong as it could be, and perhaps could have benefited from some more lemon zest.

zingy thingy raspberry

The ingredient list is very impressive, all derived from natural sources, without any additional additives. Those who suffer from nut allergies will not be able to indulge, but if you’re a vegetarian fed up with everything nut, don’t worry, the cashew nut presence is not obvious.

You may also be pleased to know that the outer packaging is recyclable, and the plastic container with lid, while not recyclable, are quite robust so can be reused.  I’m going to use mine to store beads.

raspberry zingy thingy

 

I enjoyed this pudding and am looking forward to trying out others in this range. The reviews will be posted shortly.

Disclaimer:  I was gifted 3 different items from Freaks of Nature, which I have decided to review. This post is not sponsored and I have not been remunerated in any way. The opinions featured are my own.

 

Lemon Lavender Cake, with Crushed Blackberries – Recipe | Champagne Twist

Hello,

On Monday, I was feeling in a celebratory mood due to my website finally becoming a dot.com – yeah I know, about time too! So I baked a cake.  The lavender in my gardens is doing extraordinarily well this year, and it would be a shame just to let the flower heads just fade away.

My previous lavender creations are Lavender Sugar Cookies and the joyous Blueberry and Lavender Cheesecake.  I make large batches of lavender sugar, which I store for winter baking and as gifts for friends and family. This time I wanted to try the floral notes from this herb with a more robust berry.  I also wanted to add a citrus note, hence the Lemon Lavender Cake, with Crushed Blackberries . I added icing, because this is a celebration cake after all. Enjoy!

lemla cake

Lemon Lavender Lemon Cake, with Crushed Blackberries

Ingredients

  • 250g butter, margarine or substitute
  • 250g lavender sugar (click to read my recipe here)
  • 3 large eggs
  • zest of 1 whole lemon
  • splash of milk, no more than 5 tbsp
  • 300g self raising flour

Method

For the cake:

  1. Preheat the oven to Gas mark 3.
  2. Butter and line a small, round baking tin.
  3. Cream the butter and sugar until light and fluffy.
  4. In a separate bowl, briefly beat one egg until the yolk and white are combined. Add slowly to the butter sugar mix, and beat together until the mixture egg has been fully incorporated.  Repeat for the remaining 2 eggs.
  5. Pour in a splash of milk and stir well. You only need enough to make a smooth batter that isn’t too think to stir.
  6. Add the lemon zest and then sift in 100g of the flour into the butter, sugar and egg mix. Gently fold the flour into the mix. Fold in another 100g and then the final 100g of flour, until all the flour is fully incorporated into the mix.
  7. Pour the cake batter into the prepared baking tin. Level off the top.
  8. Place the cake tin on the middle shelf of the oven, and bake for 45-55 mins.
  9. When baked, remove the cake from the oven. and allow too cool in the tin for 10 mins. After that time, remove the cake from the tin and rest on a wire rack to cool completely.

For the icing

  • 250g icing sugar
  • 2-3 tbsp fresh lemon juice
  • fresh lavender flowers for decoration (optional)
  1. Place the icing sugar into a medium sized bowl. Add the juice and stir until the icing is think, but pourable. Adjust the sugar or juice measurements accordingly if needs be.
  2. Cover the cooled cake with the icing. If using, decorate with fresh lavender stems. Remember to allow the cake to cool completely before covering with icing.

For the crushed blackberries

  • 1 punnet fresh blackberries, washed and dried
  • 2-3 tsp fresh lemon juice
  • icing sugar to taste
  1. Add the blackberries to a medium sided bowl. Cover with the lemon juice and sugar.
  2. Gently mix the ingredients together, gently crushing the berries as you go.
  3. Decant into a serving bowl and serve with the cake.