Elderflower & Lemon Drizzle Cake

Spring has arrived in the UK and we have been having some glorious weather, which was perfect as it came just in time for a long weekend break in Devon with my hubby. It feels like ages since I last baked and blogged but I’ve not been into my blog as of late and yesterday decided to resume normal service. I saw this cake recipe in one of my foodie magazines and thought it to be a perfect way to kick off Spring! We all love the classic Lemon Drizzle Cake and the addition of Elderflower gives it an extra delicious twist!

Elderflower & Lemon Drizzle Cake

Ingredients
225g/8oz butter, softened
225g/8oz caster sugar
4 large eggs
225g/8oz self raising flour, sifted
zest and juice 1 lemon
2tbsp hot water
100ml elderflower cordial
2 tbsp granulated sugar

Preheat the oven to 180C/ Fan 160C/Gas Mark 4. Grease a (20cm) round, deep loose-based tin and base line with baking parchment.

Place the butter, caster sugar and lemon zest in a large bowl and beat until pale and fluffy. Gradually add the eggs, whisking well between additions. When you whisk in the last egg, add 2 tbsp of the flour as well, this will prevent curdling.

Sift in the remaining flour, then gently fold it in with a metal spoon along with 2 tbsp hot water. Spoon into the prepared tin, level the surface and bake for 45-50mins or until it is shrinking away from the sides of the tin. A fine skewer inserted in the centre should come out clean. Cool in the tin for 5 mins.

Squeeze the lemon juice, then sieve to remove the bits, stir in the cordial. Use the fine skewer to prick the cake all over, pour over the syrup then sprinkle over the sugar - it should sink in but leave a crunchy crust. Leave to cool completely, before removing the cake from the tin. Serve in wedges.

Chicken Tagine

Our weekend at the family country lodge was really lovely and it was great catching up with everyone. The cakes I made, which I promise I will be blogging about in the next few days, were a hit, loved and devoured by all. During 3 days of over indulging my healthy eating certainly went out the window but it was totally worth it. Before I end up pilling back on all the pounds that I have managed to lose recently, I thought I better get back to my healthy eating. Although that is quite difficult to do after a long weekend of indulgence and will admit that I have not done well this week so far.

So after spotting this recipe in my “Good to Know Recipes” magazine I had to make it and use it as my motivation to get back on track. This meal reminded me I can still enjoy tasty and satisfying food while it remains heathly for me.

This chicken tagine recipe was very quick and simple to make, only 340cal per portion, absolutely delicious and bursting with flavour. You would never have guessed this was such a low calorie dish. It is definitely one I urge you to try.

Chicken Tagine

Serves 4

Ingredients
For the tagine:
1 tsp olive oil
1 small onion, peeled and sliced
1 garlic clove, finely chopped
1 tsp fresh ginger, finely grated
1 tbsp tomato purée
1 tsp Moroccan spice mix (or use ½ tsp cumin, ½ tsp coriander and ⅛ turmeric)
200g tin chopped tomatoes
210g tin chickpeas, drained and rinsed
1 tbsp granular Canderel (artificial sweetner)
300g chicken breast, diced
Salt and pepper

For the couscous:
125g couscous
200ml hot chicken or vegetable stock
Juice and zest ½ lemon
Handful freshly chopped coriander (I used fresh parsley)

Heat the oil and cook the onion for about 3 mins until starting to soften. Add the garlic and ginger and cook for a further 2 mins. Stir in the tomato purée and spice mix and cook for 1 min, stirring often until everything is well coated.

Pour in the tomatoes, chickpeas, Canderel and season. Bring to the boil, then add the chicken and leave to simmer for 10-15 mins until the chicken is cooked through and the sauce has thickened.

Meanwhile, tip the couscous into a large bowl. Pour over the hot stock, cover the bowl with clingfilm and then leave for 10 mins. Squeeze over the lemon juice, add the lemon zest and coriander and mix in, fluffing up with a fork. Serve immediately with the chicken tagine.