cake break Sundays are back!

While we can't meet for chamber music we have invited all our students to share their favourite recipes so that con spirito cake breaks can continue! Phoebe has sent this zingy recipe for Lemon Drizzle cake. She says it's quick and easy to make and hopefully not too unhealthy with all that lemon juice and almonds :-)

''We made it last Sunday (see photo) and enjoyed it after hours in the snow, sliding down the hills on the Heath - what a blast!!''

Thanks Phoebe!

Keep sending in your recipes and messages everyone! We're looking forward to playing inspiring chamber music together again before long.

Lemon Drizzle Cake

ingredients

175g butter, softened

175g caster sugar

2 unwaxed lemons

3 eggs

100g self-raising flour

75g ground almonds

A little milk

100g demerara sugar

method

1. Pre-heat the oven to 180C/160C fan. Grease and line a 2lb loaf tin with

greaseproof paper. Beat together the butter, caster sugar and the finely grated

zest of 1 lemon until light and fluffy. Add a pinch of salt and the eggs, one at a

time, beating until well combined before adding the next.

2. Sift over the flour and fold in, followed by the almonds. Add just enough milk

to bring the mixture to a dropping consistency (so that it falls off the spoon), then

spoon into the prepared tin and even out the top. Bake for about 50-55 minutes,

until a skewer comes out dry (crumbs clinging to it are fine).

3. Briefly mix together the remaining lemon zest, and the juice of both the lemons

with the demerara sugar, then poke holes all over the top of the warm cake and

pour over the drizzle, waiting for the cake to absorb one lot before adding the

next.

4. Allow to cool in the tin before turning out.

Enjoy!