Picky about Pikelets – Anzac Day Traditions

pikelets

Princess Would it be crass to say that I am the Queen of Pikelets?

Well, I’ve said it, so if I am crass, it is because these Pikelets have won awards for many years at the Royal National Show. Seriously!  If the reactions of others are anything to go by, they really are impressive, well, as much as a pikelet can be, I suppose.  I have always kept my recipe a closely guarded secret, but today being April 25, Anzac Day; a significant, almost sacred national day for Australians and New Zealanders, (that you can read more about here), I’ve decided to spread the love that only an Aussie pikelet can do, and share this recipe with you!!

pikelets

Pikelets are very definitely entrenched as a home bake favourite in the vernacular Australian and New Zealand cuisine and are much better than the much touted Anzac biscuits, [find that recipe here] -an oh so popular wartime ‘cookie’ that entered Australian and New Zealand folklore as one of our few traditions that are uniquely our own, but today – today it is all about Pikelets!

Meanwhile, some of you are probably thinking: ” Just, what ARE Pikelets?” Right? Continue reading “Picky about Pikelets – Anzac Day Traditions”

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Not Another Lemon Cake!

If you’ve been reading Something to Ponder About for a while, you might recall that I often will espouse the health benefits of adding lemons to one’s diet, in any form. If you are unsure what I am talking about, you can read more about the benefits of lemons here.

Lemon tree
“A lemon a day keeps …” well, you know the rest….

You might also know that I like that lemony ‘zing’ in foods, so you won’t be at all surprised to find me posting another  Lemon cake recipe. Although, this one is really useful, as it is quick and super easy, the Lazy man’s, (or person’s), Lemon Cake. You just bung it all in together and cook in the oven.

Lemon Cake

Easy Lemon cake

Ingredients

125 g Butter

1 tablespoon Lemon rind

2 teaspoons lemon juice

1 cup Caster sugar (or fine white sugar)

2 Eggs

1  1/2 cup Self-Raising* flour

*N.B. Self Raising Flour is a combination of 1  1/2 cup plain flour and 3 teaspoons baking powder

1/2 cup Sour Cream

1 tablespoon Icing sugar (to dust the top after cooking)

Lemon juice, extra

Method

Combine all the ingredients, at low speed in an electric mixer, until thoroughly mixed.

Increase speed and mix till batter is smooth.

Place batter in greased and lightly floured Bundt or ring tin.

Cook in a pre-heated oven for 45 minutes at 180 ° (that is a fan forced electric oven).

Cool for 5- 10 minutes and then turn out.

With a skewer, poke holes in the top of the cake and drizzle the extra lemon juice* on top.

Dust with icing sugar and it is ready to serve.

Simple, quick and very delicious.

Tip: The cake will keep better in humid climates if you restrict the amount of lemon juice that is poured on top.

Tantalizing Tuesdays

Something Delicious to Ponder About

 

Lemon and Ricotta Ring Cake

There are many Italian cake recipes but this one has to be one of my favorites….

It is delicious, quick, easy and with the exception of ricotta cheese, you probably have all the ingredients in your fridge and pantry.

Thanks to Sophie Calloca for the recipe. It is brilliant.

Lemon Ricotta RingIMG_20150215_161353 (Small)

3 eggs

200 g caster sugar

4 tablespoons extra virgin Olive Oil

170 g Full fat Ricotta Cheese

1 Lemon Zest and juice

1 teaspoon  Vanilla essence (optional)

70 g Ground Almond

200 g Self Raising Flour

Preheat Oven 170 degrees Celsius

Grease and line a Ring or Bundt tin

Method:

Combine eggs and sugar and whisk for 2-3 minutes

Add the Oil and Ricotta cheese (It must be full fat cheese, not the low fat option!- Sorry) and mix well.

Stir in the rest of the ingredients until thoroughly combined

Place in tin and cook for 35- 40 minutes till a skewer placed near the center comes out clean of mixture.

Cool in tin for 10 minutes

Dust with cinnamon sugar and Icing sugar and serve!

Something delicious to Ponder About!