The baby and I spent the day and night at mum’s yesterday whilst hubby was away at a reunion thingy. We had a great bbq of teriyaki and satay smothered chicken and pork (hand reared by my stepdad, I believe this piggy was previously known as bluebell) and I brought an orange and lemon cake with lemon curd cream cheese frosting and fresh rasperries from mums garden.
Flour 2 cups
Butter 1/2 cup
Sugar 1 1/4 cups
Baking powder 2 tsp
Salt 1 tsp
Vanilla extract 1 tsp
Milk 1 cup
Zest of 1 lemon and 1 orange
Cream together butter and sugar til fluffy. Beat in eggs one at a time and stir in vanilla. Add in dry ingredients and milk alternately. Oven @175 °C. It takes quite a long time to bake, around 45 mins. I did the toothpick test and it came out clean, but I later discover it lied and needed baking a bit longer. I love a stodgy cake though so I didn’t mind.
I used the same frosting recipe as for my lemon courgette cake (blog post), but whipped fresh raspberries into half the mixture for the cake filling.
Once it had cooled I carefully cut the cake into two and sandwiched the raspberry lemon frosting between top and bottom. I smoothed the plain lemon frosting on top and went all retro with jelly orange and lemon slices. I had JUST enough of the orange ones to finish the pattern, I would’ve been pissed right off if I was left with two lemons in a row.
Once it got later and we were feeling hungry again out came some frozen sandwiches (mum is a feeder and overcatered at the last picnic so froze the excess) and we had the great (questionable ) idea to defrost them on the bbq. The egg mayo was unusual but a boursin squished together with a ham one really held up! It was all washed down with my home infused ginger and lime gin and followed by mums homemade bounty and banoffee ice creams. Aren’t we enterprising!
Don’t knock it til you try it! 🙂