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I've been pretty laid out with my back this past couple of weeks and have not really been cooking anything new for the most part.
The pain has been pretty bad, but finally today I feel like I have begun to turn the corner somewhat and so I decided to do a new recipe to share on here. Lemon Splits!
It's okay if you don't know what they are. I had never heard of them either before I moved here to the UK. I have always loved Lemon flavoured anything.
Those lemon puff cookies were my favourite when I was growing up. Buttery lemon flavoured crackers put together with lemon icing. If you are a lemon aficionado you will know exactly the ones I mean!
I discovered these Lemon Splits in the grocery shop about a year or so ago. What they are is plain Welsh Cakes, without the spice and raisins, put together with a layer of lemon curd in the middle. My goodness but they are some tasty.
They don't always have them in the shops however so it is hit and miss as to if you can find them or not. I looked for a recipe online but couldn't find one anywhere.
I decided to take the bull by the horns and create my own. I have made Welsh Cakes in the past. You can find that recipe here.
Welsh cakes are really good. They are like a cross between a pastry and a scone in my opinion. Buttery with a short texture and oh so tasty, especially when served with a hot bevvie!
They are a very traditional Welsh teatime treat and you will find them all over Wales. They are extremely good I have to say.
All of the teatime treats in the British Isles are extremely good. They know how to bake good things!
So what I did was make Welsh Cakes, without the spice or the raisins . . .
Just plain . . . flour, butter, sugar and an egg. You might need to add a bit of milk to the dough, but my dough was perfect without it.
In fact I had to generously dust my board and pin with flour or it would have stuck too much.
I baked them on my Pampered Chef Griddle pan. You need to heat it so that its not scalding hot and not too cool.
You can use a heavy based non-stick skillet as well. The important thing to remember is to not have it too hot, or the outside will brown too quickly and they won't be done inside.
I heated mine over medium low and once it was heated I turned it down to low. This worked well for me, about 2 to 3 minute per side did the trick.
I knew it was time to flip them over when they started looking a bit puffy on top and were golden brown on the bottom.
When they were done they were golden brown on both sides and the edges looked dry. That's the best that I can explain it.
You can of course make your own lemon curd to fill these from scratch and I have a darn good recipe that you can find here.
But a really good quality store bought one works just fine also and sometimes that's all we have time for!
These are perfect! We both enjoyed them very much, even the "so-called lemon hater". Methinks he doth protest too much personally!
He scarfed two down right away no problemo! If you really don't like lemon, these would be awfully nice sandwiched together with your favourite jam as well.
Ohh, black currant jam or jelly would be lovely!
Yield: Makes 12 to 14
Lemon Splits
prep time: cook time: total time:
Traditional Welsh Cakes without the raisins, sandwiched together with lemon curd. Don't worry if you don't have a griddle or hot stone to cook them on, they will cook perfectly find in a skillet with a heavy base.
ingredients:
- 225g self rising flour (1 1/2 cups + 2TBS)
- 110g salted butter (1/2 cup minus 1 tsp)
- 85g caster sugar (7 TBS)
- 1 medium free range egg
- Milk (if needed)
- flour to dust the cutting board
- butter to grease the griddle (optional)
- good quality lemon curd to fill
instructions:
How to cook Lemon Splits
- Sift the flour into a bowl. Drop in the butter and rub it into the flour with your fingertips until the mixture resembles fine dry bread crumbs. Stir in the sugar with a fork. Beat the egg and stir it into the mixture to form a ball of dough, adding a splash of milk if you need it. (I did not need it.)
- Generously flour a board and then tip the dough out onto it, also generously flouring the dough. Flour a rolling pin and roll the dough out to 1/4 inch thickness. Cut into rounds using a 2 1/2 inch round fluted cutter. Re-roll any scraps and cut again, until all the dough has been used up.
- Heat a heavy grill stone or non-stick griddle pan over medium low heat until fairly hot. Brush lightly with butter if desired. (I didn't use any.) Add the welsh cakes and bake them for 2 to 3 minutes on one side. They should be golden brown on the bottom. Flip them over and bake for a further 2 to 3 minutes until golden brown on the other side. Try not to have the temperature of the griddle too high or they will brown too quickly on the outside and not be cooked in the centre. ( It was my observation that they were ready to flip over when the tops looked kind of puffy.)
- Remove from the pan with a spatula to a wire rack to cool.
- To make the lemon splits, sandwich two together with lemon curd in the centre. You can dust with some icing sugar to serve. Store any leftovers in an airtight container.
Did you make this recipe?
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Hands up if up if you are not overly fond of January and already in need of a bit of a pick up! Me too! I've been dragging along with this rotten cold/sinus infection/chest infection . . . . and feeling blah since before Christmas. Christmas Dinner was a wash out . . . couldn't taste a thing. Likewise New Years . . . I am more than ready for a pick-me -up!
I saw an article in one of my latest month's food magazines, where they were talking about having a Duvet Day as a January Pick Me Up. I think by that they meant a day when you just laze around and eat nothing but junk and stuff, in your jim jams, watching cheesy films and stuff. I totaled up all the calories for what they were suggesting that a person imbibe for the day and it was outrageous!
Breakfast Sandwich 563 cals. Bloody Mary 128 cals. Teatime Treat Cake 352 cals, Creamy Hot Chocolate 293 cals. Movie Snack of Honeycomb, Pancetta and Maple Popcorn 431 cals. (All of this is per serving folks!) All topped off with a takeaway feast of homemade wings 450cals, Spiced Wedges 299 cals, Sticky Ribs 571 cals, and Red Cabbage Slaw at 248 cals . . . They can't be serious can they??? Or can they??? The mind boggles.
Kind of makes the calorie count of one of these tasty scones with some cream and jam seem rather healthy in comparison . . . duvet or no duvet . . .
In any case . . . these certainly were a pick-me-up. Is it feed a fever starve a cold? Or is it starve a fever, feed a cold. I don't know. I only know for sure that I am about fed up to the eyeballs with coughing my guts out . . .
These made a nice change . . . a small indulgence without going over the top.
*Cherry Almond Scones*
Makes 8
Printable Recipe
Beautifully rich and flaky scones, stogged full of candied cherries and lovely flavours of vanilla and almond. The flaked almonds which are baked on top give them a lovely crunch.
2 cups plain flour (200g)
1/3 cup caster sugar (65g)
2 tsp baking powder
1/4 tsp salt
1/3 cup chilled butter (75g)
2/3 cup whipping cream (156ml)
1 large free range egg, lightly beaten
1 tsp pure almond extract
1 tsp pure vanilla extract
1 cup candied cherries, washed, dried and cut into quarters (200g tub)
flaked almonds and cream to finish
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with parchment paper. Set aside.
Sift the flour into a bowl along with the sugar, baking powder and salt. Drop in the butter, cut into bits. Rub the butter in with your finger tips until the mixture resembles fine bread crumbs. Stir in the cherries. Whisk together the cream, egg and extracts. Stir the wet ingredients into the dry ingredients with a fork. The mixture will be very sticky. Tip out onto a floured board. Knead several times with floured hands to bring together. Pat out to 1 inch thickness. Cut into rounds with a sharp round cutter, 3 inches in diameter., using a sharp up and down tap. Do not twist.
Place rounds onto the prepared baking sheet. Brush the tops with more cream and sprinkle with flaked almonds. Bake for 18 to 22 minutes until well risen and golden brown. Scoop off onto a wire rack to cool. Dust with icing sugar to serve if desired. Delicious split and served with clotted cream and preserves.
(source)
This Sunday is
We are enjoying a day filled with dark clouds and plenty of rain today. We can't complain really. May was a beautiful month, but we do need rain.
Rain is a part and parcel of why this country is so lush and green! Admittedly things were starting to turn brown, and I don't like that either!
Might as well improve the day by baking a lovely dessert. Lemon Sandwiches with Blueberries and Cream are just the ticket to brighten anyone's day!
With everything that is going on though, rain can be a bit depressing. With the virus, the lockdown, the riots, etc. we needed a bit of a pick-me-up.
A pick me up is always welcome and there is nothing better for that than a tasty dessert. And what a fabulously delicious dessert this is!
Thick slices of a moist and delicious lemon cake are topped with a rich yogurt cream and a sweet fresh blueberry sauce. Its very similar to a strawberry shortcake in a way I suppose.
Except this isn't made with baking powder biscuits. Its made with lemon cake. A moist and delicious lemon cake. A very yummy cake.
You really can't go wrong with this dessert. Thick slices of that gorgeous cake, stuffed with berries and a yogurt cream, and then dusted with some icing sugar. Beautifully delicious.
Incredibly moreish. Simple and easy to make, and yet at the same time very impressive to say the least.
That cake is light and lemony. You could enjoy just the cake on its own with along with a nice hot cuppa . . . and trust me, we will be doing just that.
I mean lemon cake and hot cups of tea, what could be better than that? I''ll tell you what! Slices of lemon cake stuffed with cream and berries, that's what!
It is moist and tender and as light as an angel's wings. That cream filling is a lush mix of whipped cream and thick greek yogurt, with just enough tang to provide a brilliant cool contrast to the sweetness of the cake.
Even on its own that cream filling is lovely. I love using yogurt in things like this. It has a tang that is quite unbeatable. Rich and creamy.
Lets talk about the berry portion. Oh sure, you could just put some fresh berries in the middle and nothing else. Stir them together with a bit of blueberry jam that has been loosened with a bit of lemon juice and . . . wow, just WOW!
This is amazing. Sweet and amazing, and such a simple concept. You will find yourself thinking of other ways that you can use this sweet filling and cream.
Of course if you are not fond of blueberries, you could use strawberries, or raspberries. Maybe even sliced canned peaches. All would be pretty wonderful.
All would be quite delectable. Peaches and raspberry jam would give you almost a Peach Melba kind of touch. I do so love Peach Melba. Don't you?
The recipe calls for a pretty long loaf tin, which I did not have. Instead I used a 10 by 3 inch loaf tin as well as an 8 by 3 inch tin. They were perfectly baked in about ten minutes less than the recipe states.
This did mean that I had two cakes. I froze one. Yes, this cake is easily frozen. Just wrap it tightly and freeze. I use two layers of plastic cling film and then a layer of foil.
The recipe is one I adapted from one of my favourite cookery books, Apples for Jam by Tess Kiros. I love her books. I have about four of them I think.
Her recipes are quite nice I think. Especially the ones in Apples for Jam. I think I have cooked just about every recipe in that book. It is rare that you will actually do that. Its a sign of a very good cookbook.
All of her recipes turn out wonderfully and are simple. In their simplicity they are quite delicious. I have never had one fail me yet.
The chapters are ordered according to colours, with each chapter following a different colour theme. The photographs are also quite beautiful. If you don't have this book, you might want to consider getting it for yourself.
I have all of her books. There was only one that I really didn't care for much, the Portugese one. Piri Piri Starfish. I gave that one away, but Apples for Jam and her book Falling Cloudberries . . . exquisite!
The Fallling Cloudberries ones explores her childhood and growing up with a mixture of a Scandanavian and Greek heritage. Both are countries which intrigue me. I have wanted to go to Greece since I was a child. Perhaps one day I will actually get there!
Lemon Sandwiches with Blueberries & Cream
Yield: 12
A basic lemon cake, which is great just as a cake, but put slices together in paird, with some tangy yogurt cream and sweet blueberries sandwiched in the middle and you have a company worthy dessert worth sharing!
Ingredients:
For the cake:
- 250g butter softened, (9 ounces or 1 cup +1TBS)
- 280g caster sugar (1 1/4 cups superfine sugar)
- 3 large free range eggs
- 310g plain flour (2 1/2 cups)
- 1 1/2 tsp baking powder
- the finely grated zest and juice of one unwaxed lemon
- 185ml of single pouring cream (3/4 cup)
- 1 tsp pure vanilla extract
To fill and finish:
- 100ml double cream (3 1/2 fluid ounces)
- 2 tsp icing sugar
- 100ml thick greek yogurt (7 TBS)
- 100g fresh blueberries (3 1/2 ounces)
- 3 TBS blueberry jam
- 1 tsp lemon juice
- icig sugar to dust the cake
Instructions:
- Preheat the oven to 170*C/325*F/gas mark3. Butter a 12 by 4 inch loaf tin really well and dust with flour. Shake out any excess flour. Alternately you can line it with baking paper.
- Cream the butter and sugar together until light and fluffy. Beat in the lemon zest, lemon juice and vanilla. Beat in the eggs, one at a time. Sift the flour and baking powder together with a pinch of salt. Whisk into the creamed mixture alternately with the cream, until you have lovely smooth batter. Spoon the batter into the prepared pan.
- Bake for one hour and ten minutes until a skewer poked into the centre comes out clean. Leave to cool in the pan completely.
- To make the filling. Whisk the jam together with the lemon juice to loosen. Fold in the fresh berries. Set aside to macerate.
- Whip the cream with the icing sugar until soft peaks form. Fold in the yogurt.
- Cut the cake into 1/2 inch thick slices and sandwich together with a dollop of the cream/yogurt mixture and a nice spoonful of the berries. Dust the top with icing sugar and serve.
This is an oven sandwich that I used to make often for my kids when they were growing up. They're delicious, simple to make and they use ingredients I normally have in my larder. So they are a bit of a store cupboard meal. Also if you use low fat cheese and mayonnaise, they are not that unhealthy. Especially if you serve them with some vegetable sticks or salad on the side.
One of the things I like most about being sent different things to try, is the challenge of creating new recipes in order to use them. I was recently sent two new mustards from The English Provender Co. to try out. We love mustard in this house, and I especially love grainy mustards. More about my recipe a bit later on, but first . . . let's talk mustard!
Its my husband's 81st Birthday today. Its also the anniversary of the day we first met in person. I always tease him and tell him I am the best Birthday Present he ever received. Most of the time he would agree with me . . . unless we are in the car. Then it becomes quite debatable. He says he doesn't drive. He just steers.
Two of Todd's favourite things are Victoria Sponge Cakes and Raspberry Jam Tarts, well any jam tart really . . . he just loves anything with jam in it.
You know how you create ideas in your mind of things you want to do . . . and you picture them all out and in your mind they come out looking fantastic . . . but in reality, they don't even come close to touching what you had envisioned them as being?
This is one of those things. Every time I look at it I laugh. In my mind I saw this beautiful Victoria sponge with two layers of butter cream along with a layer of sweet jam in the middle. ✓✓
Two ticks . . . one for the Victoria Sponge . . . two for the butter cream . . . and wait a third . . . ✓ for the jam, raspberry jam. Bonne Maman, only the best for my man.
Normally I don't put butter cream on top of a Victoria Sponge, just in the middle. The top is usually dusted lightly with either icing sugar or caster sugar . . .
But today I had the idea in mind that I was going to decorate the top with raspberry jam tarts, again Bonne Maman ones (I could have made from scratch, but was stretched for time). I wanted to put a layer of vanilla butter cream on the top as well, to hold the jam tarts in place.
I decorated each jam tart with a small dollop of butter cream and a sprinkle of hundreds and thousands cake sprinkles . . . and then placed them lovingly all around the outside of the cake. I had an extra one and so I cut it up into little bits to decorate around the candle in the middle of the cake.
I just used one big fat candle in a tiny Bonne Maman jam jar as a holder. (Bonne Maman figured big in my cake plans today!)
You would have to have a really big cake to sport 81 candles, so I reckoned one big fat one was as good as 81 smaller ones.
Its not the prettiest Birthday Cake in the world. Not near as pretty as I had envisioned when I was dreaming it up . . .
But it didn't really matter because Todd loved it . . . two of his favourite things . . . plus all of the love I put into it. He was quite happy with it. He's not hard to please.
The cake itself is a really good cake, with a lovely moist crumb and beautiful texture . . .
Homemade Vanilla Butter cream Frosting? You can't go wrong. Its delicious too . . .
Bonne Maman Jams, next to homemade, they are the best in my opinion . . . .
And their jam tarts on their own are also rather moreish . . . not sure if it worked all together. I dare not hazard a taste because the sugar in all of this would send me into a Diabetic coma, but my dear husband was one very happy Camper, and that's what counts.
Yield: 8
Raspberry Jam Tart Birthday Cake
This is the kind of cake you bake for someones birthday when their favourite things are a Victoria sponge and raspberry jam tarts!
ingredients:
For the cake:
- 170g butter (12 TBS)
- 170g caster sugar (1 cup)
- 1/4 tsp vanilla extract
- 3 large free range eggs, beaten
- 170g self raising flour (a scant 1 1/4 cups)
For the butter cream:
- 225g butter, softened (1 cup)
- 390g icing sugar, sifted (3 cups, confectioners, powdered)
- 1 tsp vanilla essence
- 1 to 2 TBS double cream
To finish:
- 6 TBS of raspberry jam
- 8 raspberry jam tarts, plus one crumbled if desired
- hundreds and thousands cake sprinkles
instructions:
How to cook Raspberry Jam Tart Birthday Cake
- Butter and base line two 7 inch sandwich tins. Set aside. Preheat the oven to 180*C/350*F/ gas mark 4.
- Cream the butter, sugar and vanilla together until light in colour and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.
- Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter. Divide the batter evenly between the two cake tins, levelling off the surface. Make a slight dip in the centre of each.
- Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched. Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.
- For the butter cream, beat the butter and sugar together on low until well blended and then continue to beat on medium for another few minutes until it begins to become fluffy. Beat in the vanilla and 1 TBS cream, only adding the second one if needed until you have a frosting of spreading consistency.
- Pipe a tiny bit of butter cream in the centre of each jam tart and sprinkle with the cake sprinkles.
- Place one layer of cake on a cake place, top side down. (I like to anchor it in place with a bit of butter cream. ) Spread with half of the butter cream you have left. Spoon the jam over top of the butter cream and spread it out a bit with the back of a spoon. Top with the other cake layer, bottom side down. Spread the top of the cake with the remaining butter cream. Place raspberry jam tarts decoratively around the top edges of the cake and sprinkle the centre of the cake with some more cake sprinkles and some chopped jam tart if you wish.
- Serve cut into wedges.
Happy Birthday Todd. I am going to be spoiling you all the day through with little things. We doing his proper celebration on Wednesday next when Tina and Tony are coming over for a slap up roast dinner.
Up tomorrow: Homemade Gingernut Biscuits/Cookies
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