Wealden Times | WT169 | March 2016 | Fashion supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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Press ad_Layout 1 19/08/2011 4:06pm Page 1<br />
The taste of Kent<br />
from your own local farm shop<br />
You’ll taste the difference when you purchase<br />
your produce from us.<br />
We’ve sourced fruit and veg from local<br />
suppliers so we can guarantee its’<br />
freshness – and that means great tasting food.<br />
Why not make<br />
a day of it?<br />
Visit Polhill Garden Centre<br />
for the best ideas for<br />
your garden<br />
And why not treat yourself to some of our<br />
specialist items: jams, pickles, chutney, cheese,<br />
milk, biscuits, honey, confectionary, ice cream,<br />
frozen foods and much more. Great for gifts –<br />
or treat yourself!<br />
We’ve got easy on-site parking so come and<br />
visit us soon.<br />
London Road,<br />
Badgers Mount,<br />
Sevenoaks,<br />
Kent TN14 7BD<br />
Tel: 01959 533089<br />
The Taste of Kent<br />
Lemon Drizzle<br />
• 25 lemons<br />
• 612g caster sugar<br />
• 650g unsalted butter<br />
• 10 eggs<br />
• 650g self-raising flour<br />
• 400g demerara sugar<br />
• 40cm loaf tin – if you<br />
want to make a smaller<br />
cake, simply halve the<br />
ingredients – the cooking<br />
time will remain the same<br />
1. Start by zesting and juicing all the lemons.<br />
2. Sift the flour four times and set aside.<br />
3. Cream the butter and caster sugar together until pale and<br />
soft. Add the eggs one at a time, along with half of the<br />
zest. Add half of the lemon juice, again very slowly, to the<br />
mix. Add the flour and mix until the batter falls gently<br />
from the whisk. If it’s too thin, add 50g of flour, if it’s too<br />
firm, continue whisking.<br />
4. To make the drizzle, add three quarters of the lemon juice<br />
to the demerara sugar and whisk together.<br />
5. Line your baking tin and bake the cake for 1 hour at<br />
160C. At this point the cake should be firm.<br />
6. Take a pastry brush and quickly paste the remaining lemon<br />
juice on top of the cake.<br />
7. Place back in the oven and cook for a further 15 minutes.<br />
8. Take the cake out of the oven, ensure it is well risen and<br />
springs back when touched. Take a skewer and make 20 or<br />
so holes through the top of the cake.<br />
9. Place your drizzle mixture in a jug and pour it into the<br />
holes. Paste the rest of the mixture on top of the cake using<br />
the back of a spoon to flatten it out, leave to cool.<br />
10. Take the zest and sprinkle caster sugar over it, mix it up<br />
with your fingers and lay it out flat to dry for 2 hours.<br />
11. Sprinkle the sugary zest on top of the cake<br />
<br />
Enjoy The Finest Live<br />
Music & Great Tasting<br />
Food this Spring<br />
logo-white.pdf 1 16/04/2015 14:39<br />
19 th <strong>March</strong><br />
Trackdogs<br />
Winner of the Garden Centre Association<br />
Farm Shop of the Year Award 2010<br />
PolhillWT116.indd 1 16/09/2011 16:54<br />
Booking essential – join the Bloomsburys set now!<br />
01580 292992<br />
Sissinghurst Road, Biddenden TN27 8DQ<br />
www.bloomsburysbiddenden.com<br />
113 www.wealdentimes.co.uk<br />
BloomsburysBiddenden<strong>WT169</strong>.indd 1 23/02/<strong>2016</strong> 15:32
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