August 15th, 2012 — 10:30am
You guys know about my affinity for lemon cake so I was very happy to have this recipe featured on A Cup of Jo today – a blog that I absolutely love.
It really is a brilliant cake. Read the secret to making the best lemon cake ever over on A Cup of Jo and then for goodness’ sake, go and make some.
10 comments » | how to, links, recipe
August 13th, 2012 — 9:33am
Have you ever been to Morocco? Whenever I think about traveling there, I’m reminded of this video that distills 4,000 photos into a gorgeous 2 minute film of two backpackers’ adventures. Seriously, have a watch and you will be transported (and desperate to go!).
When I think of Morocco, there are several foods that spring to mind but none more than tagine (slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce).
I don’t think you could fit any more flavour into this particular dish if you tried.
The lamb is meltingly tender and carries with it all the flavors of a spiced, zesty marinade.
The there’s the zingy broth, which is salty from the marinade and olives, sweet from the carrots and onions, and crazy-fragrant from the fresh parsley and cilantro that you can see swimming in the broth in these pictures. It’s killer, friends.
The full recipe is over on the Caravanserai blog.
2 comments » | food and culture, recipe
May 16th, 2012 — 7:42am
Is it safe to claim the title of Queen of Lemon Cakes yet? I think my love of lemony cakes has been well established and I hope I’ve turned a few of you onto to the magic that is citrus-y baked goods in the process.
I saw this recipe in the May issue of Bon Appétit as I was flying back from Michigan one sleepy morning. Of course I knew I’d have to make it. There have been cakes with butter, cakes with cream, but not yet a lemon cake made with thick Greek yoghurt and oil. I had to try it and happily it didn’t disappoint. In fact, it’s a gorgeous cake, specked with lemon zest and packed full of flavour.
French Yoghurt Cake
from Bon Appétit, May, 2012
- Oil, to grease pan
- 1 1/2 cups all-purpose flour, plus more for dusting
- 2 tsp baking powder
- 3/4 tsp kosher/coarse salt
- 1 cup sugar
- 1 tablespoon finely grated lemon zest
- 3/4 cup Greek yoghurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 tsp vanilla extract
- Preheat oven to 350F. Grease pan with vegetable oil. Dust with flour; tap out excess.
- Whisk 1 1/2 cups flour, baking powder, and salt in a medium bowl.
- Using your fingers, rub the lemon zest into the sugar in a large bowl until sugar is moist and fragrant. Add yoghurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients with a rubber spatula just to blend. Don’t over mix.
- Pour the batter into your prepared pan and smooth the top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.
- Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and let it cool completely. Best bit: Can be made 3 days ahead. Store airtight at room temperature.
15 comments » | recipe