Lemon Drizzle Cake Recipe

What better way to celebrate the start of summer than with an refreshingly cool glass of Pimms and a slice of zesty lemon drizzle cake?! I made this cake with my sister when I came back from University for the weekend and thought I would share it with you all. Here is my favourite recipe that is simple and easy to follow:

Ingredients for the cake:

• 175g Self raising flour
• 1 level teaspoon baking powder
• 175g softened butter
• 175g caster sugar
• 3 medium eggs
• 2 tablespoons semi-skimmed milk
• Zest 2 1/2 lemons

Ingredients for the drizzle:

• Juice of 2 1/2 lemons
• 115g caster sugar

Ingredients for the icing and decoration:

• Lemon juice
• Icing sugar
• Water
• Handful of raspberries

Instructions:

• Into a large mixing bowl, sift together the flower and the baking powder.
• Add the rest of the cake ingredients and beat together with a wooden spoon (I found this may take some time as it takes a while for the butter to become completely smooth!)

• Lightly grease and line a loaf tin with greaseproof paper.
• Spoon the mixture, carefully, trying not to get any excess on the paper so that it doesn't burn in the oven.
• Place in the oven at 180 degrees for 40 minutes (poke with a cake skewer to test when done, timings may be slightly different for you).
• Once cooked leave on a cooling rack to cool slightly.
• In the mean time, in a saucepan gently heat the lemon juice and sugar until all the sugar has dissolved (I found using a whisk better to remove any lumps).
• Poke a few holes into the cake with a knife and pour over the cake whilst it is still warm.

To Decorate:

• In a bowl whisk together the icing sugar and lemon juice, with a dash of water to your preferred thickness (You can adjust the measurements accordingly).
• Once the cake has cooled pour over the icing and decorate with raspberries. 

Anyone for Tea?

Just after I came back to university after the Easter holidays, I had a (very brief) health kick, mainly consisting of me putting spinach in every meal possible, and drinking a load of different fruit and herbal teas. Although the health kick and spinach obsession is over, I have developed a new appreciation for drinking tea and the health benefits that come along with it.

Lemon Green Tea

I've always heard that green tea is meant to be very good for you, however I also heard that it can taste awful if made incorrectly. So, I decided to get lemon green tea first, in the hope that it wouldn't taste too strong, and put me off my health endeavour before it even really started! I also only let it infuse for one minute, as I don't want it to be too strong. Because green tea is an antioxidant, it contains many nutrients that your body needs. It has been proven improve brain function, and is also a natural fat burner because it can increase your metabolism (which is why I drink a cup every morning with my breakfast, to set me up for the day). It may also reduce the risk of diseases such as cancer, Alzheimer's, type 2 diabetes and cardiovascular disease, which sounds like a pretty good deal to me!

Raspberry and Strawberry Tea

Raspberry and strawberry tea contains many very important vitamins and minerals such as Vitamin C, and also provides many antioxidants and nutrients that are beneficial to digestive health. I usually leave this to infuse for about two minutes as it can also be quite strong, but it can be left longer if you prefer. And, with only 2 calories per cup, this is the perfect afternoon drink for the summer!

Lemon and Ginger Tea

Lemon and ginger tea has antibacterial and antiseptic properties (I know, fancy huh?!), so along with its high vitamin content, it does wonders for your skin and also hair! Its anti-inflammable characteristics can also reduce headaches, swelling and inflammation. Both lemon and ginger promote fat loss, and can therefore be used in combination with a healthy diet to lose weight. I've also found that adding honey not only adds to the flavour, but also can help to relieve a sore throat. I brew mine for about two minutes to get the perfect strength of flavour.

Peppermint Tea

I love to drink peppermint tea at night before I go to bed, as it has been proven to give you a more restful sleep, due to its menthol properties. It may also cause a slight oestrogen boost, leading to hormonal benefits such as clearer skin and acne reduction. It also has mental health benefits, as it can improve concentration and focus, and relieve anxiety. I leave the tea bag to brew for about 3 minutes, as it isn't as strong as green tea, so you can afford to forget about it for a while!

Summer Smoothie Recipes

Summer seems to finally be here, so what better way to celebrate the occasion than to share with you some of my favourite summer smoothie recipes! I went through a phase of hating smoothies when I had to churn them out all day at the coffee shop I used to work in. However now that traumatic experience has almost fully left my mind, I have started to really enjoy them again. I will admit though that the first few that I made didn't turn out too good, and actually ended up looking like polyjuice potion, much to my friend's disgust/amusement. Now that I've had a little more practice, here are my favourites:

Ultimate Pink Smoothie

What says summer more than a brightly coloured pink smoothie?!



To Make:

• 1 banana
• Handful of raspberries
• Handful of strawberries
• 3 tablespoons natural yogurt
• Top up with orange juice

Blueberry Blitz

I did this as a smoothie bowl and added chia seeds and raisin granola for an extra crunch!

To Make:

• 1 banana
• 1 cup of frozen blueberries
• 3 tablespoons natural yogurt
• 2 teaspoons honey

Glowing Green

It has been scientifically proven that avocados can improve your skin, giving you a natural glow, and along with the spinach which is rich in antioxidants, this smoothie has amazing health benefits. 

To Make:

• 1 banana
• 1 cup of baby spinach
• 1/2 avocado
• Handful of chopped mango chunks
• Handful of chopped pineapple chunks

Chocolate Peanut Shake

Although it looks unhealthy, it actually contains cacao powder, which is a superfood and a healthier substitute for chocolate powder.    

   

To Make: 

• 1 banana
• 1 tablespoon smooth peanut butter
• 2-3 teaspoons cacao powder
• 3 tablespoons natural yogurt

Extra Tips:

1. Blend in chia seeds for extra protein
2. Add orange juice or soya milk if you prefer your smoothie to be thinner
3. Blend in a few ice cubes or use frozen berries for a colder drink

Ultimate Chocolate Cake Recipe

I'm a fan of chocolate cake just as much as the next person, however I'm not much of a baker! This weekend I came home from university with the dream of baking a cake, so I forced my little sister to get on board with my baking fantasies (i.e. help me to bake so I don't mess up too much by myself, as I can't be trusted to be alone). We chose this recipe from Jamie Oliver's website and tweaked it a little bit to make it better, as we are experts in this kind of thing! Enjoy.

Ingredients for the cake:

• 250g plain flour
• 75g cocoa powder
• 2 1/2 teaspoons baking powder
• 1 1/4 teaspoons bicarbonate of soda
• 125g unsalted butter
• 350g caster sugar
• 1 teaspoon fine salt
• 2 large eggs
• 1/2 tablespoon vanilla extract
• 250ml brewed coffee
• 225 ml milk

Ingredients for the icing & topping:

• 4 tablespoons milk
• 25g dark chocolate
• Handful fresh berries
• 200g icing sugar
• 25g cocoa powder
• 200g unsalted butter
• 1/2 tablespoon vanilla extract

Instructions:

• Preheat the oven to 180C/gas 4, and grease and line 2 x 9inch sandwich tins
• Whisk together the flour, cocoa powder, baking powder, bicarbonate of soda and salt

• Beat the butter until it is pale and creamy (I would recommend using an electric mixer, because    we did it by hand and it took ages!) 

• Add the sugar and eggs one at a time, and then the vanilla extract. Use a spatula to scrape the mixture from around the sides of the bowl

• Add the dry ingredients to the bowl, and also the coffee and milk, and mix until it all comes together to form a smooth mixture

• Divide the mixture between the two tins and place in the oven for 35-40 minutes. (This is now the perfect opportunity to eat the left over cake batter with a spoon) Test to see if the cakes have been baked properly by poking them with a cake tester, which will come out clean if they are done

• Once out of the oven, remove them from the tins and leave on a cooling rack for about half an hour whilst you make the icing

To make the icing:

• Beat the butter until creamy, them add the sifted cocoa powder and half of the icing sugar. It is important to mix slowly at this stage to avoid getting icing sugar over your whole kitchen! (Trust me, I speak from experience)
• Once combined, add the rest of the icing sugar, the vanilla extract and the milk and continue mixing until smooth

To decorate:

• Spread half of the icing on the first cake, and place chopped up strawberries on top. Then place the other cake on top of the first one

• Cover the top layer with the other half of the icing
• Arrange the rest of the berries in the middle, and sprinkle grated chocolate around the edge to decorate