I thought about starting this post with "Hello! I'm alive!! I'm still here!" as it has been over four months (that's like 5 cat years) since I last blogged.
I would like to say that I've been deprived of any baking equipment and flour and butter and sugar and an oven and I just really wanted to bake but simply couldn't. But um, I think I've just been busy eating cake rather than making it.
So when the email came round at work for an Easter themed bake sale I jumped at the opportunity to get off my chair (which was proving difficult after all of said cake eating) and make something (ahhhhh).
I settled on an elderflower and lemon cake with almonds, decorated with pink and yellow butterflies and sparkly things and flowers. 'Cos you know, Spring.
All in all, our department bake sale managed to raise just over £520 for Great Ormond Street Hospital which is great news! Somebody bought the whole elderflower and lemon cake and shared it around her desk (well, I presume she shared it around her desk.. but I'm not judging if you eat it all by yourself, hehe).
But just to let you know (although it probably doesn't affect over over that side of the electronic screen you're looking at this from) that THIS CAKE CONTAINS NUTS.
ALMONDS. NUTTY ALMONDS. NUTILICIOUS ALMONDS. So don't eat it if you have a nut allergy, folks.
Because then we match my cake! Muahaha. No, no, no, I joke, I joke.
Such a pretty range of cakes! Kudos to all of the bakers, because today, you are ALL star bakers.
My cake was not loaded when this photo was taken, unfortunately. It did make it on the trolley! But I wish I'd gotten there earlier and had some slices of toffee.
Hey I'm a poet and I didn't even know it!
I'm flummoxed and I want it in my...stomach.
Oh I give up.
But then I remembered (bing!) that my friend gave me these silicon teacup baking moulds for my birthday a few years ago, and they would be perfect.
So you can just bake cupcakes in these and serve then as tea. How cute!
Here's the teacup cases in action from the top.
I hope you have a lovely week (and April, and May, and possibly June, judging at the rate I'm going in my posting schedule!). See you soon :)
Elderflower and lemon cake (contains nuts)
Takes about 1-1.5hours, serves 18-24
For the loaf cake base and cupcakes
230g softened butter, plus extra for greasing
230g golden caster sugar
140g self-raising flour
185g ground almonds
¾ tsp baking powder
Grated zest and juice of one lemon
For the elderflower drizzle and decorations
2 tbsp elderflower cordial
4 tbsp icing sugar, mixed with 1 tbsp water to be a pourable consistency
Icing decorations (I used sugar butterflies, silver balls, and pink icing)