Festival Notes

19 Jun

It was another busy week for From Scratch as I prepared a lot of baked goods for the Farm the City Festival that happened on Saturday. Luckily no cake related disasters (I am a pro now after that wedding cake – that said my brownies were monumentally gooey. You could argue you can’t have brownies that are too gooey, well when your brownies shape shift around your utensils, you might have excess goo!) Brownies aside though, everything turned out rather well.

Rather well ….other than the gale force winds that threatened to blow my stall, gazebo and me into the canal behind. Some might say hazardous conditions or the wrong type of wind. All in all though, the day was a success – it didn’t rain and I didn’t loose any cake to the elements. Thank you to everyone that popped by to see me, I hope you enjoyed your cake.

If you couldn’t make it here are some of the snaps of the day (you will be able to see the wind…)

Yes yes lovely pictures… But let’s get back to the main event. The baking. (If you want to see more photos I have uploaded them on to our group on Facebook)

So for the stall I settled on Victoria Sponge, Lemon Drizzle Loaf, Vegan Friendly Flapjacks and Vegan Friendly Brownies. Having never knowingly cooked anything Vegan Friendly, these last two were a bit of a challenge. Suffucite to say they both tasted delicious in the end and you really wouldn’t be able to guess the difference.

My Lemon Drizzle Loaf was by far the best seller though so I think that might be the recipe to share, never fear though I will have a stab at remaking all my Vegan goodies and will definitely supply recipes when I do!

Lemon Drizzle Loaf (…a bonafide bestseller!)

Ingredients

6oz Butter

6oz Sugar

3 eggs

6oz Self Raising Flour

Zest of 1 Lemon

For Drizzle

2 Lemons squeezed

5 tbsp Icing Sugar

Method

  1. Preheat your oven to 180C
  2. Cream the butter and sugar together in a bowl
  3. Whisk the eggs in a seperate bowl until they are pale and fluffly
  4. Add the eggs bit by bit, adding a touch of flour every so often to make sure the mixture doesnt curdle
  5. Sift in the rest of your flour and mix together
  6. Add the zest of your lemon and mix in
  7. Pour into a loaf tin and bake in the oven for 25mins. I found after 25mins I needed to cover the loaf with some foil( to stop the top from getting anymore golden) and bake for a further 5 mins. To test whether your cake is done insert a skewer into the centre of the cake, if it comes out clean its ready if not pop it back in for another 5 mins
  8. Whilst your loaf is baking, put the lemon juice and icing sugar in a small pan, mix them together over a low heat and keep stiring until all of the icing sugar has dissolved into the juice
  9. Once your loaf is cooked remove it from the over and poke lots of holes in it with your skewer or a fork/knife. Then pour your drizzle all over the top of the cake and leave it in the pan to cool
  10. Once cool remove the cake and eat to your hearts content!
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