Glenilen Farm Retweeted
- 2 lemon grass stalks, finely chopped
- 225g sugar
- Juice and zest of 1 lime
- 300g blackberries
- 300g raspberries
- 300g strawberries, halved and quartered
- Organic natural yoghurt
Put the lemongrass into a saucepan with the sugar and 1/2 litre of water, stir until the sugar dissolves, then bring to the boil. Reduce the heat and simmer for 2 minutes. Cool, cover and chill overnight for the flavours to infuse. Strain the syrup and add the lime juice and half the lime zest.
Divide the fruit between 4 bowls, pour over some syrup and scatter the remaining lime zest. Any leftover syrup will hold in the fridge for up to three weeks. Serve with a bowl of natural yoghurt.
This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
- Makes one 1kg loaf
- 250g plain flour
- 2 tsp baking powder
- 115g soft butter
- 225g caster sugar
- The finely grated zest and juice of 1 large lemon
- 2 large free-range eggs
- 100g wholemilk natural yogurt
- 25g ground almonds
- 200g fresh raspberries
- 100g granulated sugar, plus extra for sprinkling
- Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
- Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
- Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?
What you need:
- 125g/4oz Odlums Cream Plain Flour
- Pinch of Salt
- 1 Egg
- 300ml/½pt Milk
- Oil for frying
- Sieve flour and salt into a bowl.
- Make a well in the centre of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing in the flour to make a smooth batter.
- Pour batter into a jug and allow to stand for about 30 minutes.
- Brush a pancake pan or frying pan with oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan.
- Fry until golden brown. Turn and fry the other side until brown also.
- Stack pancakes on a large plate, as they are cooked.
- Fill with fresh fruit and drizzle with maple syrup, or choose one of our other delicious sweet or savoury fillings below. Enjoy!
Tasty Filling Suggestions
- Dust with Shamrock Golden Caster Sugar, add a squeeze of lemon juice, roll up and serve
- Drizzle with Rowse Honey and top with Shamrock Pecan Nuts or Chopped Almonds
- Fresh fruit served with natural yoghurt and whipped cream
- Stewed apples, flavoured with cinnamon and a dollop of fresh cream
- Top with chocolate spread or Shamrock Chocolate Chips and a scoop of icecream
- Diced chicken with salsa sauce
- Cottage cheese and sliced pineapple
- Poached egg and Hollandaise sauce