Even though you probably all already know (because it’s basically all I’ve been blabbing about for the last month), I’ve finally moved to La Plagne for the 17/18 winter season! In the attempts to try and keep up my blogging (long may it last) I decided to keep things simple this week: in theory you can never go wrong with lemon drizzle.
I say ‘in theory’ because baking at altitude isn’t as merry as everyone would think. I would love to give you some scientific explanation as to why normal cake recipes refuse to wise, but long story short I’m absolutely clueless. Instead we combat this with a recipe that swaps butter for oil and yoghurt. Again don’t ask me why, but it definitely appeals to my lazy ass as you don’t actually need to weigh anything. If you keep the 125g yoghurt pots, you can basically use them as cup measurements and it saves a shed load of time!
Other than that it’s essentially the same. Since you use oil it saves all the faff of creaming the butter (which I inevitably forget to take out the fridge anyway and is one of the causes of having comparatively freakish arm muscles). Therefore the all in one method works really well. I always put eggs in first because Mary Berry says so and for no other reason, and other than that you’re good to go! Cakes take a little longer at altitude so be patient and take your time with it. Other than that the whole process is fairly similar!
If I do say so myself they turned out pretty well, and while I didn’t go for a slice because I’ve been ploughing my way through every carb known to man over the last week, it seemed to get some good feedback! I must admit I didn’t have as much time to pay attention to the decoration as I would have liked, but feel free to experiment with it a bit, and even add more flavours when you’re a bit more confident and, if you’re in a chalet, know you’re oven. Either way I hope you enjoy!
Lemon Drizzle Cake
- 1 pot of plain yoghurt (125g)
- 1 empty yoghurt pot of caster sugar, plus some extra
- 1 empty yoghurt pot of sunflower oil
- 3 empty yoghurt pots of flour (self raising if you have it but it’s not a thing in France!)
- 1 sachet baking powder (16g)
- 2 lemons
- Preheat your oven to 180C/ 160C Fan
- Stir the eggs, yoghurt, sugar, flour and baking powder together and mix until creamy and light in colour.
- Grate the zest of 2 lemons and stir into the batter.
- Pour into a lined loaf tin and bake for 40-45 minutes until a skewer comes out clean (leave as long as possible before opening to the door to prevent it from sinking).
- In the meantime juice the lemons and pour in about 50g of caster sugar/ enough to give a crunchy coat on top.
- Once the cake is out of the oven, poke holes all over the top. With the cake still in the tin pour over the lemon and sugar mix, then leave to cool in the tin.