Royal Lemon Drizzle Tip
Any lemon drizzle recipe of your choice (plenty online). To make a DIAMOND JUBILEE LEMON DRIZZLE CAKE. Do this instead of settling for mere lemon zest:Take 3 Lemons (use your own judgement depending on basic cake quantity).
Remove their skins. Chop the skins up and pop them in the microwave for 45 seconds to soften. Then, pulp them using a blender.
The innards of the lemons are next. Chop them up into small pieces and then pulp them with a blender. Next, put through a fine sieve to refine the fruit pulp and dessicate/extract any lumpy bits and seeds. Use a spoon to force the gloop through the fine sieve. This will further refine your juice mash. Discard dross (there should not be much).
So, now we have the pulped skin for adding to the cake mix (instead of mere zest).We also have the juice pulp for our lemon drizzle. When the cake comes out the oven let it cool off for about 10 minutes to make room for drizzle soaking up. To help absorption prick the cake all over with a fork. Now, pour all the drizzle (to which you have blended sugar) on evenly. Allow time for each dollop to soak in a bit.Now, let the whole product settle for an hour or so and then put it in the fridge overnight to generally mulch and harden off.I did this with satsuma oranges first time and it worked a treat. Use your imagination. By using the whole of the skin and the whole of the innards nothing is wasted and the taste is much more wholesome and satisfying.
Diamond Jubilee
at the Queen's bonfire
we all eat cake
. . .
BONUS SONG
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