This is the most wonderful lemon cake you will ever make (and eat) it is so light and delicious and topped off with beautiful lemon curd and strawberries it is a winner.  Not only does it taste wonderful it is a stunner in looks.

I often make it for friends and family and it is constantly requested, along with my pavlova  as they are not heavy and I think that is an issue with most cakes, and desserts, no one wants to feel too full or bloated after enjoying a piece of cake…heaven no…room for more please!

Ingredients:

• 100g unsalted butter, softened
• 165g caster sugar
• 1/2 tsp vanilla extract
• 2 eggs
• 1¹⁄³ cups self raising flour
• 125ml milk
• zest of 3 lemons
• Lemon curd
• Strawberries for decorating
• Icing sugar to dust on top

Method:

1. Preheat the oven to 180C° (160C° fan forced).
2. Grease a 20cm cake tin and line the base with baking paper.
3. With your mixer beat the butter, sugar and vanilla until light and creamy.
4. Add the eggs one at a time, beating well between additions.
5. Fold through the flour and milk in two alternate batches until just combined.
6. Then gently fold through the lemon zest.
7. Tip the mixture into the cake tin and bake for 35-40 minutes, or until the cake springs back when touched gently in the centre.
8. Remove from the oven, let cool 5 minutes in the tin, then transfer to a wire rack to cool completely before decorating.
9. With a sharp knife slice a circle from the top of the cake.
10. Spread lemon curd inside the removed circle area.  Decorate with halved strawberries.
11. Replace circle of cake back on top.  Dust with icing sugar.

Enjoy…and please leave me a comment below if you have made this and really enjoyed it as much as I do♥

I really enjoy finding new ways to use up the discarded sourdough starter when I feed it each time.

Here is a wonderful way, and you will never to back to normal flatbread once you have made these, they are so light and airy, and wonderful to use in many ways.

I generally make them when I lave left over roast meat, they make wonderful wraps, just spread some beautiful hummus or baba ganoush on the flatbread, then just pile the sliced or pulled meats on top, add slice onion, lettuce tomato or anything you fancy…..delicious!

Video below show you how beautifully they puff up.  Recipe makes 4 depending on the size you make them.

Ingredients:

• 1 cup bread flour
• Few pinches of sea salt
• 1 tbsp sourdough starter
• ½ cup warm water

Method:

1. Mix all the ingredients together.
2. Knead for a few minutes, then cut in two and roll out on a floured surface.
3. Place into a really hot frying pan,( no oil needed),  turn when it has browned spots, once and watch it puff up!

• I am making sourdough flatbread to go with lamb fillets and home made smokey Baba ghanoush purée …it's so easy to make just add a full tablespoon of starter, 1 cup bread flour, a few pinches of salt, add 1/2 cup warm water mix together. Knead for a few minutes then cut in two and roll out on floured surface and place into a really hot pan (no oil needed) and turn once and watch it puff up! Slide photo for another pic. A great way to use up your daily starter discard. They are so much better than any other flatbread I have made. #sourdough #starter #naturalyeast #naturallyleavened #naturallyfermented #flatbread #sourdoughflatbread #instapic #instavideo #instafood #instagram #instaphoto #food #foodporn #foodpics #foodphoto #askmehow #cookingadvice #cookinglessons #cookbookcomingsoon

  A post shared by Gail (@monrealescookinginspirations) on May 14, 2017 at 3:10pm PDT

 Wonderful way to use up your discarded starter, freshly made for breakfast they are divine!  It is surprising how light and fluffy they are, much nicer than the traditional pancakes, and much healthier too! 

It only takes 5 minutes to make the mixture, leave for 30 minutes to let the starter give the batter a boost, and you have beautiful pancakes for breakfast ♥

I’m always trying to find ways to use the starter which is discarded each time we feed it, and this is a winner.

Makes 4-6 depending on how large you make them.

Ingredients:

• 2 eggs, large
• 1 cup milk
• 1½ cups sourdough starter
• 1½ cups plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• ¼ sugar
• ¼ butter, melted

Topping:

• 1 punnet strawberries, cut in quarters
• Golden syrup, maple syrup or honey (whichever you prefer I like golden syrup)
• Butter to dollop on top

Method:-

1. Beat eggs in a medium bowl, add milk and sourdough starter, stir to combine.
2. Sift together flour, baking powder, baking soda, salt & sugar.
3. Add to the eggs mixture and mix well.
4. Stir in the melted butter.
5. You may need to add a little more milk if the matter is stiff, it depends on the consistency of your sourdough starter.
6. Wait about 20-30 minutes to allow your sourdough starter to give the batter a boost.
7. Lightly grease a heavy frying pan on low-medium heat, drop the batter onto the pan and cook until light golden brown and bubbles are starting to appear on top, then flip over and cook on the other side.
8. Don’t flip over more than once, it is sufficient to cook them through by flipping only once.

To Serve:

Heat plates while the pancakes are cooking, and place each one on a heated plate, drop dollops of butter around the pancake, top with strawberries and drizzle syrup over (as much as you like…the more the better I say!)

Enjoy!  Please leave a comment below as I love feedback on this recipe if you have made it.