Welcome

Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Friday, 18 April 2008

My most recent article for Country Kitchen was flowerpot baking. I just loved writing this article and experimenting with little cakes in tiny pots. This was our favourite cake!

Rose and lavender drizzle cake

Everyone loves lemon drizzle cake – it is always a teatime favourite. The rose and lavender petals add a delicate floral fragrance to the lemon drizzle. This is a perfect “garden” cake served in its flowerpot.

Preparation time 15 minutes, plus 25 – 30 minutes baking.
Makes one 8 inch cake

225g/8oz margarine
225g/8oz caster sugar
4 large eggs
225g/8oz self raising flour
Zest and juice of 3 lemons
1 tbsp of dried culinary lavender and rose petals
2 tbsp icing sugar

Preheat your oven to Gas Mark 5/375F/190oC. Line an 8 inch flower pot with grease proof paper, cutting a circle slightly larger than the base and a long rectangle curled round the sides of the flowerpot. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time and then gently add the flour and lemon zest. Bake at Gas Mark 5/190oC/Aga Roasting oven below a cold shelf for 40/50mins until the cake is firm to touch. If the cake starts to brown too much before the cake is cooked cover the top with foil. Just before you remove the cake from the oven, heat the lemon juice with the icing sugar and lavender and rose petals in a saucepan until the sugar has dissolved and you have a light syrup. Pour the syrup and petals over cake as soon as it comes out of the oven and leave to cool.

3 comments:

Marie said...

Hannah, loved that article with all your lovely flowerpot creations. I wonder could you answer me a question. WE have a huge bunch of lavender growing all across the back of our cottage. We never spray it with anything. It's quite beautiful. Can you use this lavender in cooking?

Hannah said...

Hi Marie
yes as long as the lavender has had no chemicals or pesticides on it you can use it, Just dry the heads and then store the purple buds in an airtight jar. I usually grind slightly in a pestle and mortar before using
Hannah
xx

Squishy said...

How adorable in those little pots. Well done!