Fruit trees are more than just a great addition to any garden; they’re also a great addition to a larder or pantry! There’s nothing quite like homegrown food—the satisfaction found in knowing that you grew it and the joy that accompanies reaping the delicious benefits of hard work.
Not a pastime for those who seek instant gratification, gardening requires patience and the investment of time and effort to yield remarkable outcomes. The same can be said of cooking, and when you combine the two, you get a brilliant result.
Of course, just plucking a piece of fruit from a tree can be satisfying and tasty, but going one step farther and transforming that fruit into a stunning dessert is even more special! Over the next few weeks, we’ll share with you some recipes you can use to make the most of the fruit from our trees (discover our citrus trees range).
You will need some home grown Lemons!First up is an easy, lemon poppy seed drizzle loaf, the whole family will love. The moist sponge of this loaf is filled with sharp lemon flavours and finished off with a naughty lemony drizzle. Serve this cake with a strong cuppa for a tasty afternoon snack or have a slice for a quick breakfast on the run. Enjoy it warm or at room temperature, dished with vanilla ice cream or lashing of clotted cream and blueberries. No matter what you pair it with, we’re sure you’ll love it!
What you’ll need:
For the sponge
- zest of 2 lemons
- 4 large eggs
- 30g poppy seed
- 225g unsalted butter, softened
- 225g caster sugar
- 225g self-raising flour
For the drizzle
- juice of 2 lemons
- 75g caster sugar
- 10g vanilla sugar
Method:
Preheat your oven to 180C for fan-assisted oven, 160C for normal ovens. Using an electric whisk or a food processor, combine the unsalted butter with 225g of caster sugar until creamy. Add the eggs, one at a time, slowly incorporating them into the fat and sugar. Combine the flour with the poppy seeds and sift them into the mix. Lastly, add the lemon zest and mix to combine.
Line an 8 x 21cm loaf tin with greaseproof paper and spoon in the mixture. Bake for about 45 minutes, until a cocktail stick inserted into the centre of the cake comes out clean. Leave the cake to cool in its tin on a wire rack.
Meanwhile, prepare the drizzle by mixing together the juice of two lemons, the remaining caster sugar and the vanilla sugar. With the cake still warm, prick the top of the cake all over with the cocktail stick or a fork and pour over the drizzle. Leave in the tin until it is cooled completely.
