Snacks | Green Teen Cuisine

On my Dad’s 50th birthday, I had the pleasure of making him his favourite Lemon Drizzle Cake. Now at first, I was concerned that this recipe would be a little dry, due to previous Lemon cakes I’ve eaten, but I was quickly proven wrong! The cake my Mum and I made was an explosion of flavour! The sponge was filled with the pleasant zing of lemon, though with a hint of lemon curd flavour in the centre, it would have been a taste sensation! I know most people think that cream will block out the flavour, but the cream and a fork full of cake, can provide a wonderful taste experience.

Lemon Drizzle Cake

What you need

225 g softened organic unsalted butter
225 g organic light brown sugar
4 free range eggs
zest of 2 lemons
225 g of self-raising flour

Drizzle topping

Juice of 2 lemons
85 g of fine white sugar

What to do

First of all you need to heat the oven to 180C or gas 4.

While the oven is heating up, beat together 225g of softened unsalted butter and 225g of caster sugar until it’s light and creamy, then whisk together four eggs, and add gradually into the mix. Sift in 225 g flour, and add the finely grated zest of one lemon and mix until well combined. Line a medium seized circular cake tin with butter or greaseproof paper, then spoon in the mixture.

Bake for 45 to 50 minutes until a thin knife inserted into the centre of the cake, comes out clean. While the cake is cooling in its tin, mix together the juice of one and a half lemons and 85 g of caster sugar, to make the drizzle. Prick the warm cake all over with a fork or a knife, then pour over the drizzle – the juice will seep into the cake, making it moist and lemony. Leave the cake in the tin until completely cool, then remove and serve warm with lashings of cream!

Enjoy 🙂 Amber x

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I made these gingerbread men with the help of my best friend Koah. We had the whole weekend together and she loves to cook too. Sometimes when I was little, my mum would stop off at a local farm shop after school, and buy my sisters and I a delicious organic gingerbread man each. These gingerbread men taste as good! Actually too good as my big sisters devoured most of them!

Gingerbread Men

What you need

350 g of organic plain flour plus extra for rolling out
1 tsp of bicarbonate of soda
2 tsp of cinnamon
125 g of butter
175 light brown organic sugar
1 free-range egg
4 tbsp of golden syrup
32 currants
32 glacé cherries

What to do

Sift together flour, bicarb, ginger and cinnamon and place in the food processor. Add the butter and blend together until the mix looks like breadcrumbs. Stir in the sugar. Next, lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture comes together in clumps. Take the dough out and quickly knead before wrapping it up in cling film and leaving it to chill in the fridge for about 20 mins.You can cheat and put it in the freezer for 10 minutes, which is what I did:-) Now it’s time to preheat the oven to 180C/ Gas Mark 4 / 350 F and line a couple of baking trays with cooking parchment. Now it’s time to roll out the dough into about 1/2 cm thickness on a floured surface. Take your gingerbread man shape and cut the pastry into shapes and place them onto the tin, taking care to leave a gap between them. Next decorate your men with currants and cherries and put them into the oven for about 12 mins. They cook quickly so check frequently as you don’t want to overcook them. Finally place your gingerbread men on a wire rack to cool.

Tip: Hide from your sisters or they’ll vanish, fast!
Enjoy 🙂 Amber x