Lemon Drizzle Cake with Candied Peels

Another Birthday, another cake. Was really proud of this one. The person's favourite cake is lemon drizzle and I don't like to disappoint. Super moist and candied peel made a lovely addition which made it unique. Dedicated to Dan, whose Birthday I baked it for.

Makes 1 Cake

You will need 20cm Square Cake Tin

Cake Batter
225g Butter cybed at room temperature
225g Caster Sugar
2 Zests of Lemon
250g Self Raising Flour
2 tbsp Lemon Curd
25g Poppy Seeds
1 tsp Baking Powder
3 Large Eggs

Drizzle
100g Granulated Sugar
3 tbsp Lemon Juice (Use the juice of the lemons)

Candied Peels
40g Caster Sugar
100ml Water,
Sliced Rinds of Lemons

1. Grease a 20cm cake tin with parchment paper. Preheat the oven to 180c/160c fan assisted.

2. In a bowl cream the butter and sugar together. Then add the eggs and mix. Add the lemon zest, lemon curd, poppy seeds, baking powder & self raising flour and give a good mix.

3. Tip the mixture in the greased cake tin and put in the centre of the oven for 30-40 minutes.

4. To make the candied peels, in a pan add the ingredients and allow to boil. Once the sugar has dissolved allow to simmer for 15 minutes. Get some greaseproof paper and place the candied peels on the paper. Allow to cool. They should begin to harden.

5. To make the drizzle, mix the ingredients. Once the cake has baked, allow to cool and remove from tin. Top with drizzle and place the candied peels on top. Enjoy!

Mini Christmas Cakes (V)

So these little gems are really good for stocking fillers, little gifts for people round the office or just to treat yourself to after a hard day of Christmas shopping. You will need a tray that can make individual cakes. You can use it to make other things the year round; mini cheesecakes, victoria sponges or other puddings. More than likely will try to make mini cake recipes because they are super cute

Makes 20 - 24

Overnight

200g Raisins
200g Currants
200g Sultanas
60g Candied Peel
100g Glace Cherries, quartered
Zest and Juice of 1 Lemon and Orange
200g Dark Brown Sugar
150g Butter
150ml Brandy

Cake Mix
2 tsp Mixed Spice
200g Self Raising Flour

50g Ground Almonds
2 Large Eggs
1tsp Vanilla Extract

Decoration
500g Marzipan Block
500g Icing Block
Writing Icing
Apricot Jam
Icing Sugar

1. In a large pan melt the butter, over a medium/low heat. Then add the sugar to the pan and stir till combined.

2. Add the juice and zest of the lemon and orange, the dried fruits (including cherries and candied peels). Then pour over the brandy and give a final mix. Turn off the heat and leave overnight. This should give the fruit a chance to absorb the alcohol.

3. Once they have soaked. Tip the mixture into a large mixing bowl. Then add the mixed spice, flour and eggs. Give this a really good mix so the mixture is fully combined.

4. Preheat the oven to 170c/160c fan assisted.  Spoon the mixture into the pan. It should be about 1/2 tbsp to get to the top. If you are using one with 12 spaces you will need to do this in two batches. Put in the oven for about 25 minutes. To test they have cooked all the way through, take a toothpick and pierce the centre. It should be clean when pulled out. If not put in the oven for longer. Then test again.

5. Allow a couple of minutes to cool in the pan. Then push out onto wire rack. Repeat step 4 with the rest of the mixture.

6. Now for the fun bit. Heat the apricot jam in a small pan over a low heat so it doesn't burn.

7. Cover the work surface with icing sugar for you to roll out the marzipan and icing sugar. Use the loose bottoms of the pan to cut the circles for the top. You will need 24 in total. You may need more marzipan/icing if you like it thick.

8. Brush the top of the cake with apricot jam and place the marzipan on top. Then brush again with the apricot jam and place the circle of icing on top.

9. You can have them plain or get some writing icing to have a nice pattern, a tree, robin etc. Get creative or go nuts like me. Or go simple yet elegant and sprinkle with icing sugar.

Enjoy with some mulled wine.

The pan I used to bake the cakes is here: