The weather may have turned a little grey and damp once again, but at the end of last week, we decided to bring a taste of the sunshine into the house and spent Friday afternoon baking. I’d been promising the children a baking afternoon for a while and Friday seemed like the perfect opportunity and a great end to the first week of the holidays.
Despite a little active discussion about what we could make, we settled on Lemon Drizzle cake. I searched for a vegan recipe and found this wonderful one by cookery blogger, Sharon. I needed to adapt it a little to accommodate M’s wheat- and gluten-free requirements, but most of the hard work (making it egg-free!) was already done.
We dashed out to buy the missing ingredients – lemons – and then returned home, rolled up our sleeves and got started. The children had a wonderful time. G had the responsibility of reading the recipe and method out loud for M and me to follow, whilst M became chief-mixer. We watched the “chemical” reaction between the vinegar, lemon juice and sugar and discussed how the frothiness should help make the cake light and delicious. My adapted recipe can be found here.
The end result was a great success. M loved it, though G felt it was too lemony! Having filled the fridge with lemons, we decided to make the most of them and made lemonade using my pink lemonade recipe without the cranberry juice. We then used half of the lemonade to make some ice lollies, perfect for the hot weather.
All in all, a very successful Friday afternoon!
This post is an entry into the Foodies100/Schwartz Flavour of Together challenge, if you have a great flavour story to share, you can easily do it here