Sugar Moon we like things to look beautiful and inviting...
Moo, a company I highly recommend for their quality and service.
In early December, I went up to Nottingham with my great friend Charlie Massey (one half of the fabulous Grumpy Bakers, who bake a brilliant range of 'real' breads from their base at Twyford Community Stores near Buckingham) to the School of Artisan Food ....
So...a new year is almost upon us. I thought you might like a beautiful cake recipe to brighten these dark winter days (or add a deeper glow to your summer ones, if you're in the southern hemisphere!)
Probably my favourite new cookbook of 2014 has been Honey & Co by Itamar Srulovich and Sarit Packer. I've written about it in greater depth in a previous post, but this cake is a fabulously easy and delicious one...
Saffron & Lemon Syrup Cake
For the cake:
270g sugar (I use golden caster)
200g ground almonds
a pinch of turmeric
140g semolina (I use polenta to make the cake gluten-free...either is fine!)
2 tbsp plain flour (or GF flour)
1 lemon, juice & zest
1/2 tsp baking powder (GF if applicable)
For the syrup & topping:
2 lemons, really thinly sliced
enough water to cover x 2, plus 400ml
250g caster sugar
a pinch each of turmeric & saffron (or just use turmeric if saffron is unavailable or too pricey for you)
Grease & line a 23cm cake tin with baking parchment (I use a loose-bottomed one)
Place the lemon slices for the syrup & topping in a small saucepan, cover with water and bring to the boil over a high heat.
Drain the slices, re-cover with water and bring to the boil again. Drain for a second time (this process removes any bitterness), then cover with the 400ml water. Add the saffron, turmeric and sugar & bring to the boil, then reduce the heat to low and simmer for 6-8 minutes until the peel is soft & the syrup has thickened.
Remove from the heat.
Use a fork to lift the lemon slices out of the syrup and layer them, just slightly overlapping, all over the base and a little up the sides of the lined baking tin....
Pour over 2 tbsp of the syrup and reserve the rest for later.
Preheat the oven to 180c/160c fan/Gas Mark 4
Cream the butter and sugar together (I use a stand mixer)....
Good luck....the winning name will be drawn on January 15th.
Until then....thanks so much for reading, and for supporting Sugar Moon this year. Hoping that 2015 is filled with good things for all of us! x