By the Lazy Tigers
There is no denying that it is Spring in Lagos, possibly the most beautiful time of the year for lazy girls and visitors alike.
There is still enough of the verdant left in the fields and hills, and it is definitely time to get back on the beach. Here´s hoping that, by the time you read this, we are all out and about soaking up the glorious weather.
Another lovely thing about this time of year is the superabundance of all things citrus. If there is one thing a lazy girl loves it is not even having to go to the shops for her fruit: lemons, limes, oranges, and all things orange are literally falling from the trees. Even if you don’t have a fruit tree, the people next door have more lemons than they know what to do with. Plus, they are stuck in London or Düsseldorf!
Lemon is the ultimate flavouring, but each of these recipes can be made with any citrus fruit or even a combination. If you assume that the juice of one lemon equals 60ml of any citrus, you can have clementine curd (sunshine in a jar) or orange and lime drizzle cake. Just see what´s good at the Saturday or the Wednesday market or check out what the neigbours have; they´ll never miss them.
A jar of home-made lemon curd is so versatile, every fridge should have one.
Lemon Curd
Enough for a 200g jar:
- 2 lemons, zest, and juice
- 100 grams caster sugar
- 50 grams butter
- 2 eggs beaten
Put the lemon zest, juice, sugar, and butter in a high sided bowl over a pot of barely simmering water. Stir till the butter is melted, then with a small whisk stir in the eggs. Do not leave the mixture and continue to stir until it takes on the consistency of custard (about 10mins).
Put the cooked curd through a sieve into a jug, then into a jar that you have sterilized by putting in a microwave wet on full power for 1 minute. If making lemon curd feels scary, how about lemon drizzle the ultimate beginner´s cake. This is a tray bake but you can use a round tin.
Lemon Drizzle Tray Bake
To make 12 (ish):
- 225 grams of room temperature butter (or margarine)
- 225 grams sugar
- 275 grams self-raising flour
- 2 tsps baking powder
- 4 medium eggs
- 4 tsps milk
- 2 lemons (the zest)
For the drizzle
- 175 grams sugar
- 2 lemons (the juice)
Preheat the oven to 180C/160C Fan or Gas Mark 4. Line a square tin with baking paper. Put all the cake ingredients (not the drizzle ones) into a bowl and whisk until well mixed, then pour into the tin.
Bake for 35-40 mins, there will be a gap between the cake and the paper when it is done. Mix the drizzle ingredients to a runny consistency. Let the cake cool in the tin for a few minutes, then lift it, still in the paper, onto a rack over a tray. Brush the glaze over the cake while it is still warm and leave to cool.
Cut into squares. If a cake that even men have been making in lockdown is beyond you, and you would rather sit down with a nice gin and tonic or a vodka and orange, consider using your scrumped citrus to pre-prepare your garnish.
Frozen Citrus Garnish
Make sure there is a flat surface in your freezer to hold your chosen baking tray. Cut your lemons, limes, oranges etc. in thin slices and place on the tray.
Open freeze them till solid, then put them in a freezer bag. Use to garnish drinks.
Here at London Tiger Coffee, I can´t tell you how much we are looking forward to seeing you all hail and hearty and serving up cake, coffee, and cocktails again. Come and see us in the Old Town.
