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ABEILLE | Cellular Blankets | The Perfect Layer

Lemon drizzle cake - Daisy's version


Lemon drizzle cake - Daisy's version I used Jamie Oliver's recipe below to make this gorgeous cake, I had about 10 lemons to use up and thought this would be a great opportunity. I'm not going to lie, Michelle is definitely the 'cake maker' out of the two of us, I just throw it all together and hope for the best! After making this I said to Michelle that I was not going to post it, because it didn't look all light and fluffy (probably because I used brown flour rather than white), but since then I have had a slice and so have some friends and it is gorgeous! 20131220-121511.jpg

For the cake... 115 g unsalted butter, softened 115 g caster sugar 4 large free-range eggs 180 g ground almonds 30 g poppy seeds zest and juice of 2 lemons 125 g self-raising flour, sifted For the lemon syrup... 100 g caster sugar 90 g lemon juice For the lemon icing 225 g icing sugar zest and juice of 1 lemon 20131220-121449.jpg Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the bottom and sides of a 20cm springform cake tin with greaseproof paper. 20131220-121436.jpg Using an electric whisk, beat the butter with the caster sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in your ground almonds, poppy seeds, the lemon zest and juice and the sifted flour. Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes or until lightly golden. You can check to see if the cake is cooked by poking a cocktail stick right into the sponge. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a little longer, so put it back in the oven. Allow the cake to cool on a rack. Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over. To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top. If you pour it on to the middle of the cake, then let gravity disperse the icing down the sides, you get the 'drizzle' effect! Give it a helping hand with a spoon if you want. I had to compromise with what I had in my cupboard so I used brown flour, and sliced almonds. It didn't exactly look like Jamie's but tasted delicious!

Enjoy! Daisy x