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I used some of my precious flour this weekend to bake us an Italian Lemon Cream Cake. I had a lemon that was close to spilling over to unusable and some cream which was also close to being unusable as well.
I hate it when that happens.
Several months ago, I am ashamed to say . . . losing such things wouldn't really have bothered me overly much, although I have always tried to use everything.
Over the last few years, I have probably not been as diligent as I could have been. Not proud of that.
These days I am much more aware of waste and shortages. Flour (for one thing) and sugar are in short supply and I don't have regular access to fresh ingredients either.
For as long as we are bothered by this Covid 19 pandemic my days of simply popping to the shops or sending Todd when I need something are over, and in fact I am not sure if I will ever live like that again.
Did you know you can keep flour in the freezer indefinitely. Actually, you can keep it in your refrigerator for up to two years before it will go rancid.
So long as they are stored in airtight containers, that is. A timely tip there!
I had recently been sent some lovely Italian flour by an online supplier of authentic Italian foods, Cibilia. I have been storing it in my freezer and decided to use some of it today. There was a semolina flour and 2 types of soft wheat flours, both perfect to make things like shortbreads, scones, biscuits, cookies and so on.
The flour has been produced by Zilletta Di Brancia - Apulian Stone Mill, which is the only artisan stone mill existing in all the Tavoliere delle Puglie. It is also a family owned mill. For this Cake I used TIPO 1 which is an Organic all purpose flour.
As you can see I had beautiful results. Look at the beautiful crumb which resulted after baking! I was so impressed.
That crumb is the sign of a good cake. And good flour helps to create a great crumb.
The cake itself is a very simple cake. It is light and beautifully flavoured and as you can see has a very light crumb and is very moist.
I love simple cakes. They are my favourites.
You beat three large free range eggs together with an additional large free range egg yolk, lemon zest and a quantity of confectioners sugar to make a light and fluffy mixture.
This mixture almost doubles in volume. This is a part of what adds to that beautiful texture of the cake.
Once you have done that you fold in a mix of the flour and some baking powder, alternating with heavy cream . . . rich and moist . . .
A quantity of melted and cooled butter gets folded in at the end along with some vanilla, melted butter, and lemon juice . . . creating a beautiful cake.
You need to be careful when you are folding it in so that you don't knock out much of the air that you have beaten into it.
I baked it in my 9 1/2 inch bundt tin. Do make sure you grease the tin really well and dust it with flour. I thought I had done a really good job of that, but my cake still stuck in a few places.
I needed to use a knife to run down the sides to loosen it and I really hate doing that with my bundt tins. I absolutely dread scratching them.
In any case if you are looking for a lovely simple cake that is moist and delicious, delicately flavoured with lemon with a beautiful crumb . . . this is YOUR cake!
Italian Lemon Cream Cake
Yield: 10
A moist and delicious cake with a delicate crumb. Flavoured with Lemon. Tthis cake is wonderful on its own but would be equally as delicious served with some fresh berries in berry season.
Ingredients:
- 100g unsalted butter, melted and cooled (7 TBS)
- 280g plain flour (I used a TIPO1 Italian flour) (2 cups)
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large free range eggs
- 1 large free range egg yolk
- 230g icing sugar (1 3/4 cups) sifted
- 160ml double cream (2/3 cup heavy cream)
- the zest of one unwaxed lemon
- 1 tsp vanilla extract
- 1 TBS lemon juice
- Icing sugar to dust on finished cake
Instructions:
How to cook Italian Lemon Cream Cake
- Preheat the oven to 180*C/350*F/ gas mark 4. Grease a 9 1/2 inch bundt tin and flour it well, tapping out any excess flour.
- Melt the butter and allow it to cool completely.
- Measure the sugar, lemon zest and eggs, plus egg yolk into a bowl. Beat with an electric whisk unti it becomes very light in colour and doubles in volume.
- Sift together the flour, baking powder and salt. Gently fold into the creamed mixure, alternating with the cream, until thoroughly blended in. Gently fold in the lemon juice, vanilla and melted butter. Pour into the prepared pan.
- Bake in the preheated oven for 35 to 40 minutes until well risen and a toothpick inserted in the centre comes out clean.
- Cool in the pan for 10 minutes before inverting onto a plate and allowing to cool completely. Dust with icing sugar to serve.
I simply dusted it with some icing sugar, and then decorated it with a couple of viola blooms and some fresh mint leaves. I thought it was quite pretty. You can't get much prettier than Mother Nature I don't think!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Who would have thought just a few months ago that we would all be sitting where we are at the moment. Pandemic. It sounds like something from a "B" movie, but we are all in pretty much the same boat. Having to take precautions and all sorts.
Because of my husband's age and both of our underlying health problems, we are have been self-isolating for about a week and a half now and have been told it could be for as much as three months or even longer. People have been panic-buying in the shops, store shelves have been stripped bare of even the bare essentials.
What we have in our homes at the moment, is pretty much what we have. It is going to be tough over these next few weeks to keep things interesting as far as food goes to say the least. I thought I would do a round-up today of some recipes that make good use of store cupboard ingredients and that are delicious and anything but boring.
My whole blog is filled with recipes quite like this because I have always been a somewhat thrifty cook, and a cook who can turn nothing into a meal. Here are some of my suggestions, which are really only the tip of the iceberg.
Tomato Lasagne. This is simple,
uncomplicated, straightforward and delicious. A delicious tomato sauce,
with some cheese, lasagna sheets and a good bechamel.
You can dress it
up by adding some different cheeses, such as goat's cheese, or a few
dollops of pesto, or some grilled vegetables between the layers. What
you have here is a canvas to write your own story upon .
Stewed Steak and Macaroni. This
simple and yet delicious recipe is a testimony to the ability of our
forebears to create something quite delicious out of simple and
ordinary ingredients.
This is absolutely delicious. Cheap, cheerful and delicious.
Creamy Sweet Corn Mac & Cheese. This tasty casserole combines two of my great loves . . . mac & cheese and creamed corn.
Roasted Potato Nachos. Potato chunks are tossed together with a mix of seasonings and and are then spread onto a lined and oiled
baking sheet in a single layer and bake in a fairly hot oven.
Topped with cheese and chopped spring onions or your favorite nacho toppings and then served wih salsa and sour cream, they go down a real treat.
Creamy Turkey and Rice. This
is simple to make and quite delicious. Its cooked all in one pot,
which makes for an easy clean up. I use long grain rice for this.
You
can also use leftover cooked turkey for this instead of fresh, or
leftover chicken, or canned cooked chicken.
Pasta e Piselle. Simple ingredients put together in a fabulous way! Quick, easy and delicious!
A simple pasta in broth with peas. You can't go wrong.
Sausage Hash. This
is a simple and quick supper that is all in one pan. Make sure you
could extra potatoes one night so that you can make this.
Alternately
you can use a tin of new potatoes, well drained and cubed. It's
delicious!
Cabbage & Ham Soup with Cheese Dumplings. A fabulous soup filled with tasty cabbage, ham and other tasty things.
What more can I say? Hearty and delicious!
Tasty Oat and Cheddar Scones. These scones are the perfect
accompaniment to a hot bowl of soup and quite tasty on their own just
split in half and spread with butter.
They also make great picnic
sandwiches, split open and spread with soft cheese and filled with ham.
They are just plain good no matter how you take them.
Lassy Buns. A delicious biscuit/scone made with molasses. They are a Canadian maritime tradition.
Mother's Creamy Tomato Soup. Creamy and dreamy. Very rich. Perfect with a grilled cheese! Comfort in a bowl, like a warm mother's hug.
Creamy Corn Chowder. An
old family favourite which I have been making for many years.
It was
really hard to put it down on paper as I have only just done it off the
top of my head, but I have managed to get it done just for you!
Frank & Potato Bake. Cooked potatoes and sliced frankfurters are gently folded into a cheese
sauce which has been flavoured with onion and then poured into a
casserole, covered and baked. Yummy!
I am a person who just loves hotdogs/weiners/frankfurters! You could use smoked sausage in its place if you want.
Cauliflower, Green Bean & Tomato Salad. Not only is this salad delicious, but it's filled with colour and
texture and lots of flavours! The dressing is a simple one.
You could
spark it up a bit by adding some anchovy or olives, or even some garlic.
Salmon or Tuna Loaf with a Mustard Cream. This is a recipe which I have been making for years and years. You make it
with either cooked tuna or salmon.
Sometimes I will serve it with a
cream sauce, or creamed peas, or this lush Mustard Cream.
Tortilla Pie. Who says that economy has to taste bad? This is a delicious mix of corn
tortillas, tomatoes, pulses and cheese, baked together in a pie.
I am
sure Little Jack Horner would have loved this pie too!
Bread and Cheese Omelet. Once in a while an indulgent treat is just what we need. The recipe
is for one omelet, but you can make as many as you like, by increasing
the amount of ingredients.
I made two, one for me and one for my husband. I
doubled everything, cooked all the bread cubes together and then did
individual omelets, one at a time, keeping the first one warm in the
oven while I cooked the second one.
Confetti Rice Salad. Colorfully delicious! Filled with lots of good things and plenty of tasty crunch!
Nutellos. A favourite snack for kids, both large and small alike! Creamy
nutella, melted together with butter and marshmallows, and tasty oaty
O-shaped cereal stirred in. (Ok, so it's cheerios!) Scrummy, yummy
nummy!!
Irish Marmalade Cake. A
sweet and moist marmalade flavoured loaf studded throughout with sticky
sweet sultanas. A delight when sliced, buttered and enjoyed with a
nice refreshing hot drink.
Like I said, this is by no means all that I could have shared with you today. My blog is filled with recipes like this. Have you got anything in particular that you would like to turn into a delicious meal? Ask me in the questions below and I will see what I can find or do! We are all in this together!
Like I said, this is by no means all that I could have shared with you today. My blog is filled with recipes like this. Have you got anything in particular that you would like to turn into a delicious meal? Ask me in the questions below and I will see what I can find or do! We are all in this together!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
Thanks so much for visiting. Do come again!
I've been cooking and sharing recipes online for about 18 years now. I have shared my love of food and recipes on a variety of sites throughout the years, some of which no longer exist.
I discovered very early during my online journey that people really love food and recipes and that I had plenty to share. My blog in its current form has been going for about 10 years now.
Throughout that time I have shared well over 3000 recipes with you. That's a lot of food and a lot of cooking and a lot of tastiness. I thought it would be fun today to share some of my all time favourites with you!
Perhaps some of them are also yours, or maybe you have missed some. In any case there is sure to be something here for everyone.
Creole Chocolate Cake. This is one that I shared with you back in August of last year on my Birthday. This is my all time favourite chocolate cake for several reasons.
It could be the incredibly moist chocolate sponge, or maybe the date caramel nut filling, combined with that rich whipped cream. Don't get me started on the sour cream chocolate ganache frosting. Its just a winner from the outside in and back out again!
Classic Fruited Scones. I love doing tutorials and this one I did on the classic British fruited scone is on of the favourites that I have done.
These scones always turn out light and flaky and go so wonderful with some clotted cream, jam and of course a nice hot cuppa.
BBQ Bacon Cheeseburger Skillet Macaroni. This was a favourite of ours for many years and many Missionaries have enjoyed eating it at our table. A couple of years ago I decided to add some BBQ Sauce to my old standard and took it from wow to WOWSA!
Bacon, ground beef, cheese and a delicious sauce combined with cooked macaroni for a dinner that everyone is sure to want seconds of.
Baby Gem Salad with a Blue Cheese Vinaigrette. I could eat this every night of the week. Crisp baby lettuces, with a wonderfully tangy vinaigrette, plenty of cheese and sharp spring onion. I could eat this and nothing else, truth be told. It is that good.
Crispy Tortilla Eggs. With crisp cheese filled tortillas on the bottom, a perfectly fried egg on top and some sriarcha sauce, green tabasco and spring onions.
I once ate these three times in one week. Yes, they are that good!
Basic Roast Chicken. Of all the roast chickens, this one is the best in my opinion. Nothing
is more comforting than a delicious dinner of Roast Chicken and
vegetables. Crisp skin on the outside, and succulent, flavourful, tender
and juicy meat on the inside.
This is my way of achieving just that.
Lemon and Garlic bring out the best in chicken. The three just go
together like peas and carrots!
Blackberry Pie Bars. Picture this . . . a buttery shortbread cookie type of base . . .
topped with fresh blackberries . . . topped with a rich sour cream
filling . . . and a final topping of the shortbread mixture, crumbled
this time . . .
Cabbage Soup with Cheese. My goodness but this is tasty. Just perfect for these cooler autumn
nights when one has been out and about in the chill. Makes a sturdy
lunch, and a delicious light supper, especially when accompanied with
some crusty bread or homemade scones!
Canadian Dutchies. These sultana studded glazed and yeast raised Doughnuts are a bit of a Canadian
Institution! Not as hard to make as you might think. You can easily
double and make more.
Cardamom & Coffee Bundt Cake. This beautiful cake is an adaptation of the Perfect Pound Cake recipe found
in Rose Levy Bernbaum's Cake Bible. Its rich, dense and delicious with a
wonderful cardamom batter swirled with a tasty coffee and cocoa swirl.
This is a cake that gets better tasting with each day that passes.
That's only ten for you to be getting on with. There are ever so much more. Just a tiny taste today. Enjoy!
I am a real scone lover. Who doesn't love scones! People have a tendency to think that they are the same thing as baking powder biscuits, but they couldn't be further from the truth!
They are not at all the same thing.
Baking Powder Biscuits are light as air, fluffy and flaky, or at least they should be. If your biscuits are like rocks, I hate to tell you but you're doing something wrong!
They are also on the more savoury side, rather than the sweet.
Scones are sweeter and denser, and much crumblier than biscuits . . . Biscuits tend to use shortening, although some modern versions use butter. Scones always use butter.
The fat in biscuits is cut in until you have a variety of bits, some the size of small peas. In scones, the flour is "rubbed" in until the mixture resembles fine bread crumbs.
So you can see, they really aren't the same at all. Both are beautifully delicious and wonderful in their own unique ways!
Its filled with tasty recipes using some of our favourite autumn ingredients like apples and pumpkin, sweet potatoes and plenty of warm baking spices!
Muffins, cakes, pies, breads, you name it!
I can't believe that it has taken me nineteen years to bake these! Wow! So long and now that I have baked them, I wish that I had baked them earlier!
They are actually called Golden Carrot Spice Scones in the booklet, but I thought Carrot Cake Drop Scones sounded so much tastier and believe me . . . these are plenty tasty!
They are everything a great drop scone should be. Dense, buttery, flavourful . . .
Flecked with sweet bits of carrot and studded with sweet sticky raisins . . .
Lightly flavoured with warm baking spices . . .
Glazed with a sweet and spicy glaze . . .
Altogether, all of these things create a scone that is so purely autumnal and delicious . . .
Put the kettle on and grab your tea pot, coz you are going to want to sit right down with one of these hot out of the oven and enjoy with a nice hot cuppa!
Yield: 8 large scones
Carrot Cake Drop Scones
If you want you can shape this into one large round and cut into 8 wedges. I like to just drop them onto the baking sheet, in large dollops. They have lots of character that way and are, as always, delicious no matter what!
ingredients:
For the Scones:
- 280g plain flour (2 cups all purpose)
- 45g sugar (1/4 cup)
- 2 1/2 tsp baking powder
- 1 tsp mixed spice or pumpkin pie spice
- 1/2 tsp salt
- 80g cold butter (1/3 cup)
- 80ml double cream (heavy cream) (1/3 cup)
- 90g finely grated carrot (1 cup, about 1 1/2 medium carrots)
- 45g sultana raisins (1/2 cup golden raisins)
- 1 large free range egg, lightly beaten
For the glaze:
- 65g icing sugar (1/2 cup powdered sugar)
- 2 TBS milk
- 1/8 tsp mixed spice or pumpkin pie spice
instructions:
How to cook Carrot Cake Drop Scones
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking tray with baking paper and set aside.
- Sift the flour into a bowl along with the baking powder and spice. Stir in the salt and sugar. Cut the butter into bits and drop it into the bowl. Rub or cut in until the mixture resembles fine bread crumbs. Stir in the carrots and the raisins. Mix together the cream and egg. Make a well in the dry ingredients and pour the wet into that. Mix together with a fork to make a soft dough that leaves the side of the bowl, adding a bit of milk if it seems too dry. Drop by heaped spoons, 2 inches apart, on the prepared baking sheet.
- Bake for 12 to 15 minutes, until light golden brown.
- While they are baking make the glaze by whisking together all of the ingredients until you have a drizzle icing. Remove the hot scones from the baking sheet to a wire rack and drizzle the glaze over top. Enjoy warm!
The are just wonderful! Not just for tea times either, they go fabulously at an autumnal lunch with the ladies served warm with a tasty salad. Yum Yum!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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