oranges and lemons

The girls have been waking anywhere between 5am (when the birds start chirping) and 6am lately. This morning they got themselves dressed and had their gum boots on before I had even opened my eyes! Their plan was too take a basket and pick some grapefruit for breakfast. I am sure the neighbours appreciated the two of them chattering outside at 6am, and then having to have a bounce on the trampoline on the way back inside... I can't wait for daylight savings to kick in so the kids aren't up at 5am each morning!

Lucy and I made a cake this morning to take with us this evening. We were going to use the grapefruit, but ended up with oranges and lemons (as you often do when you have a 2 year old helping you bake!).

We used the basic butter cake recipe from the Edmonds Cookery Book, but adapted it slightly to make an orange/lemon cake.

Orange/Lemon Cake

150g butter, softened
1tsp vanilla essence
3/4 cup of sugar
2 eggs
1 1/2 cups flour
3tsp baking powder
3/4 cup milk (approx)
1 orange*
2 lemons*

Orange/Lemon Syrup

Juice of 1 orange
Juice of 2 lemons
1/4 cup of sugar

Cream butter, vanilla and sugar until light and fluffy. Mix in eggs one at a time, beating well after each addition. Sift flour and baking powder together. Fold into creamed mixture. Add grated rind of orange and lemons, then add enough milk to give a soft 'dropping' consistency. Pour mixture into a greased, lined 20cm round cake tin and cook at 180 degrees Celcius for about 30-35 minutes.

Remove cake from the oven, then spoon over the syrup whilst still hot.

*or any citrus fruit of your choice.