The humble Lemon,

Yep its that time of year again- there are lemons everywhere......the tree outside my window is laden down with these rather overlooked fruits and if its going to produce more for next year they really need to be picked. So Ive been doing my best to use them in everything; instead of vinegar in salads, squeezing the juice and freezing it in icecube trays for the times when lemons are not so abundant- late summer, making lemon syrup- this involves copious amounts of squeezing and boiling up with even more amounts of sugar etc etc. By now Im a little fed up of these bright little fruits and there just doesnt seem to be many takers round here for the odd lemon or two!

But I did make a lovely luscious gorgeous lemoney cake that used up 3 fruits in one go! and it tastes absolutely yep you guessed it lemoney! A bit rich due to the serious amounts of lemon syrup that soak through the cake, but it helps to soak up the oat flour. So heres the recipe alittle fiddly but not too bad but it is yummy and super sweet, I like to think its good for me too with all that vitamin C but somehow I think probably not. Anyway try making it you wont regret it and you might just get rid of a few lemons.

Ingredients: 400gm sugar
125g butter
100ml oil
3 Lemons zest and 100mil juice
3 organic eggs
225gm flour
2tsp baking powder
1 tsp bicarbonate soda
75g gm oat meal flour

Beat 250gms of sugar with the butter and the oil till light and fluffy add the eggs one at a time and the lemon zest. To this add 75ml of warm water stir well. Next add flour, oatmeal and raising agents sifted folding them into the mixture carefully. Line a baking tin with paper and place in a preheated oven at 180 degrees C for 50 minutes or until firm. While the cake is in the oven mix the juice with the rest of the sugar and gently heat till all the sugar is dissolved completely. Once the cake comes out skewer all over and pour the syrup all over the cake and down the sides. Leave to cool and voilá.