My friend Helen has become a proper little baker recently, she's been baking more than me and I'm very envious that she's found the time to spend in the kitchen.
I've tasted her cooking myself and she's pretty darn good at it. I loved the feta and spinach pie she did from Jamie Oliver's 30-minute (or an hour if you're normal) meals book.
Her two latest creations were a moist lemon drizzle cake, which looks amazing (although she didn't save me any - Helen you need to make this up to me), and a bacon and cheese bread loaf from Rachel Allen's cook book.
I think the lemon cake is a Nigella Lawson recipe and the details are below. I'm going to try it very soon, when we hold a charity cake sale at work for two local hospices.
Don't forget that it's National Baking Week from Monday, October 17 to Sunday, October 23, so get baking and send me your recipes!
Lemon drizzle cake
Ingredients for the cake
175g caster sugar
2 beaten eggs
Zest of one lemon
175g self-raising flour
Pinch of salt
4 tablespoons of milk
Ingredients for the syrup Juice of one-and-half lemons
100g icing sugar
Ingedients for the glaze Juice of half a lemon
150g icing sugar
Method 1. Preheat oven to 180 degrees or gas mark 4, butter and line a tin (Helen used a loaf tin)
2. Cream together the butter and suagr, add eggs and zest
3. Fold in sifted flour and salt, add milk
4. Bake it for 45 minutes or until a knife comes out clean
5. Heat together the juice and sugar for the syrup, and once the cake is cooked and still hot, pour it over (Helen poked some holes in the top with a knife so the syrup soaked through the cake - good tip Hells Bells!)
6. Mix together the glaze ingredients until white and smooth, and drizzle over the cooled cake.