mr. lemon and mrs. honey

When Mr. Lemon and Mrs. Honey met one beautiful Sunday morning they just knew they were 100% perfect for each other!

Lemon Cake with Honey Glaze 

recipe:

125g unsalted butter (room temperature)

150g sugar

grated zest of 2 big lemons

½ tsp vanilla paste (vanilla extract)

3 eggs

150g flour

2 tsp baking powder

Preheat the oven to 170⁰C.

Beat the butter and sugar in a bowl with an electric mixer until soft and fluffy. Add lemon zest and vanilla and beat again. Add the eggs, slowly, one at the time, beating after each addition. Sift the flour and baking powder and fold into the batter with spatula. Mix well and scrape everything into the prepared pan (loaf pan). Bake for about 1 hour. Leave the cake to cool for 20 minutes before you transfer it on a board/plate.

glaze:

4 tbsp runny honey

1 tbsp lemon juice

Beat the honey with an electric mixer for about 10 minutes, until you get lovely, creamy mixture. Add lemon juice and beat for another few minutes.

Drizzle the glaze over the cake and leave the cake to cool completely.

It’s like bees are working for lemons.

Sweet bites with the hint of flavored mild acid.

jam session

jam cookies
100g soft butter
1/2 cup sugar
1 2/3 cup flour
1 tsp vanilla paste
1 egg yolk
2-3 tbsp cold water
jam (I used blackberry jam, 3-4 tbsp)

Beat butter and sugar with an electric mixer until creamy. Add flour and rub in the mixture with fingers. Add yolk, vanilla and 2 tbsp of water and mix until combined (use more water or more flour if needed). Knead, until dough forms and it doesn't stick to your fingers. Wrap the dough in cling film and leave in the fridge for 30 minutes. 
Shape the dough into a roll, cut the slices and form them between palms into little balls. Place balls on parchment paper. Use your finger to make a small pit in the middle and fill the pits with jam. 
Bake cookies in the preheated oven (180 degrees Celsius) for 15 minutes. 

This silent jam session develops 34 little, sweet, crumble pieces, each of them with its own tune.