This recipe was developed from my original adaptation of the Olive oil, Rosemary & Lemon cake that I found on the Olive Oil Times website which was contributed by Mooney Farms.
I made this version using using Soralina’s Italian Citrus Olive Oil which is a wonderful cold pressed combination of Italian fresh olives, Sicilian lemons, mandarins, oranges and pink grapefruits which are crushed together, releasing the amazing citrus oils directly in to the oil, imparting their amazing flavour and fragrance, without the need for artificial additions. Soralina were awarded the Theo Paphitis Small Business Sunday Winner on 25th May 2014. When I met them personally at the BBC Good Food Show in May, this is clearly something that the family owned business are incredibly proud of. Mo and Sylvia were kind enough to let me have a sample of their oil to take home and try.
I know I’ve made this cake and published the recipe before using a fabulous Spanish Organic Extra Virgin Olive Oil which turned out beautifully, but I was curious to see how the Citrus oil would enhance the flavours of the lemons used in the cake. Time was of the essence in getting this made and into the oven, so this time, I made it using the ‘all in one’ method.
385g Self raising flour
1½tbs Fresh rosemary, finely chopped
2tsp Baking powder
½tsp Bicarbonate of soda
370g Granulated sugar
125ml Soralina Citrus extra virgin olive oil
2 Lemons, zested
60ml Lemon juice
1tsp Vanilla extract
3 Large eggs
150g Icing sugar
15ml Lemon juice
1. Heat the oven to 180°C, fan 160°C.
2. Line a 22cm/9″ springform tin with a cake case (I buy mine from Lakeland).
3. In a large bowl, place all of the cake ingredients.
4. Whisk together using an electric mixer for about 5 minutes until until smooth.
5. Pour the mixture into your prepared tin and bake for 60-70 minutes, or until a skewer inserted into the centre of the cake comes out cleanly.
6. Remove from the oven, but leave in the tin for 10 minutes.
7. Remove the cake from the tin, leaving it in the parchment cake case, and place on a wire cooling rack and leave until cold.
8. For the icing, mix together the icing sugar and lemon juice until you get a smooth, soft paste.
9. Spread over the top of the cooled cake. If the icing is a little too stiff, you can heat it in the microwave for 10 seconds which will make it easier to spread.
10. Decorate with a small sprig of fresh rosemary.
11. Serve and enjoy in thin slices.
As a thank you to Mo and Sylvia, I made another of these cakes for them, which I took down to the Taste of London festival in Regents Park on Sunday 22nd June. They shared a few slices with customers who were interested in this oil, but Mo decided very early on that he was going to enjoy this gift and share it with his family. I hope he did share it too!!!
The oil was generously supplied to me by Soralina. I adapted my original posting of the recipe, initially as a family cake for myself prior to making one for Mo & Sylvia. I was under no obligation to blog this recipe or to give a favourable review of their product. The views are my own and are a genuine reflection of how I found their oil.
The quickest, most refreshing drink, served cold but with the heat of non alcoholic ginger beer.
Old Jamaica Ginger Beer
1. Add a splash of elderflower cordial to your glass.
2. Squeeze in some lemon juice.
3. Gently rub the fresh mint to bruise it & release the mint oil. Throw this into your glass.
4. Top up with ginger beer.
5. Enjoy the perfect drink on a hot day!
Can be served over ice, or alternatively chill everything beforehand.
This recipe comes from one of the two recipe books my mum has given to me recently.
It was originally gifted to her and dad in 1958. I aim to try many of these tried and tested recipes in an attempt to bring back good, old fashioned, baking. As this is a vintage recipe, I’ve chosen to use imperial measurements first with the metric equivalent bracketed afterwards.
1lb Raisins (450g)
1lb Currants (450g)
1lb Sultanas (450g)
1lb Apples (450g)
1/2lb Candied peel (225g)
1/2lb Suet (225g)
1/2lb Demerara sugar (225g)
1tsp Cinnamon (5ml)
2 Lemons, rind and juice
2tbs Orange marmalade (30ml)
1/4 pint Rum (125ml)
1. Coarsely chop the dried fruit and place into a large mixing bowl.
2. Peel and core the apples then chop finely. Add to the bowl.
3. Add the candied peel, suet, salt, sugar, cinnamon, rind and juice of the lemons, the marmalade and the rum.
4. Mix thoroughly together.
5. Place into sterilised jars and seal.
6. Store in a cool, dark place.
This recipe will make approx. 6lb of mincemeat and if kept in the right conditions should keep for a year.
Brandy may be used instead of rum.
A cake with a crunchy, zingy top; perfect with a cup of tea.
175g Caster sugar
175g Self Raising Flour
5ml Baking powder
5ml Vanilla extract
1 Lemon rind & juice
1 Lemon juice
100g Granulated sugar
1. Preheat oven to 160C.
2. Grease & line an 18cm/7″ deep round tin.
3. Beat all the ingredients for the cake together for 2-3 minutes with an electric mixer.
4. Pour into your prepared tin & level the top.
5. Bake for 35-40 minutes until a skewer inserted into the centre comes out clean.
6. Whilst the cake is baking, mix together the lemon juice and sugar for the topping.
7. As soon at the cake comes out of the oven, spread the topping mixture evenly over it whilst it’s still hot.
8. Leave the cake in the tin to cool completely.
9. Turn out on to a serving plate.