French Grandmother's Lemon Yogurt Cake

I had seen this cake on Pintrest and liked the look of it,  I had a pot of yogurt and some lemons that needed using last weekend so decided to give it a go.  A very easy recipe to put together and make however you are better off using the wet tea towel method to ensure you get a nice flat top.

Very zingy and lemony cake that I will make again.

For the Cake:

200 ml plain or greek yogurt

1 cup caster sugar

3 large eggs

1 1/2 cups plain flour

2 teaspoons baking powder

grated zest of one lemon

1/2 cup canola oil

For the Glaze:

Juice of one lemon

1 cup icing sugar

Beat together the eggs, yogurt and sugar until smooth.

Combine flour, baking powder and lemon zest.

Fantastic grater!

Add the dry ingredients to the wet and mix until just combined.  Add the oil and beat until smooth.

Pour batter into a lined spring form tin and bake in 175 C pre heated oven for 30 to 40 minutes.  If using the wet tea towel method to get a flat top it will be closer to 40 to 45 minutes.  Remove from oven when cooked.

Mix together glaze ingredients and heat in the microwave for 2 minutes.  Pour half over the top of the cake while still hot and in the cake tin.  Allow to sit for 10 minutes in the tin.

On a piece of baking paper turn the cake out and over.  While still warm brush the rest of the glaze over the base until absorbed.

Dust with icing sugar and serve.

Apple and Blackberry Steamed Sponge Pudding

I have always loved the look of a steamed pudding.  I think that it is a dessert that should be bought back, something our families would enjoy.  I saw this on the BBC Food site and wanted to give it a go.  

I looked at pudding bowls and wow they are either cheap or expensive.  I had a look at the Bendigo Pottery site, Mum had some of this when I was growing up and it is well made and reasonably priced and they have a lovely range.

200 gm blackberries

150 gm butter, room temperature

150 gm caster sugar

zest of one lemon

3 eggs, lightly beaten

175 gm self raising flour

300 gm apple, chopped

In the bottom of your pudding bowl place a small circle of baking paper.  On this place your blackberries, frozen is fine.

Lightly beat your eggs and set aside.

In your stand mixer beat your butter, zest and sugar until light and fluffy.

In thirds alternately add your dry ingredients and eggs until just combined.

Peel and chop your apples to cm size pieces.  Fold the apple through the pudding batter.

Fill your pudding bowl,  give it a light tap on the bench to make sure the mix settles.

Lay a piece of foil and baking paper together on your bench and pleat together.

Place your foil, paper over the pudding bowl and tie string around and over to secure the foil.  The string over acts as a handle to lift the bowl in and out of your steamer.

In a large saucepan place boiling water to halfway up the sides of your pudding bowl.  If you have a "pasta" pot with the colander insert the is a good one to use, if not put a saucer upside down in the bottom for the pudding bowl to sit on.  Place the lid on the pot and allow to simmer for 1 1/2 hours to 2 hours, mine took closer to 2 hours.  

Keep an eye on the water level to ensure your pot doesn't boil dry.

To test if cooked, insert a skewer into the top, through the foil, if it comes out clean its cooked.

You can serve hot or warm with custard or ice cream and a warm blackberry sauce.

Slow Cooker Salisbury Meatballs

This is an internet recipe that was a trial for my boys and I did change it up some (as I do) and seems to have gone down well.

It is such an easy recipe to throw together with most things in the cupboard.

Meatballs.

1 kg beef or turkey mince (I used turkey)

1 packet french onion soup mix approx 40 gm

1/2 cup panko breadcrumbs

1 egg

2 cloves of garlic crushed

pepper

Slowcooker mix.

250 gm mushrooms, sliced

1 onion, diced

1 can condensed cream of mushroom soup

1 package gravy mix approx 29gm

1 cup water

Mix all your meatball ingredients together until combined.  Roll into balls of your choice of size.

Cook on all sides until just browned.

Mix the cream of mushroom soup, gravy mix and water until combined.

In your slow cooker put the diced onion and sliced mushrooms.

Place the browned meatballs on top of the mushrooms and onions.

Pour the gravy mix over the top.  Place on the lid and cook for 4 to 5 hours on low.

I served over rice with greens however it is just as good with mash and veg.

Trifle

A little Trifle anyone?

Hands down Owen and Scott!!

My other half and my brother both love Trifle and well I don't make it often as the booze filled version that I grew up with, was well, a turnoff!

This is such an easy version that you can make with pre bought cake and custard.

1 cake sponge or vanilla

2 packets jelly your flavour choice

250 ml boiling water

250 ml cold water

vanilla custard

cream, whipped

raspberries or other fruit

Mix 2 x jelly packets with boiling water and stir until dissolved.  Add cold water and mix.  Allow to cool for 10 minutes.

Line a square baking dish with glad wrap, this is to easily extract the jelly when set.

Pour the jelly into the lined dish.  Chill for 6 to 8 hours or overnight.

When ready cut your cake and jelly into 2 cm cubes.

Start assembling in your desired bowls or glasses.  At this stage you could make it more adult and drizzle liquor of choice over the sponge.

You get the idea cake, custard, jelly, fruit, cream and repeat as the glass will allow.

Refrigerate for a couple of hours before serving.