After the excitement of Berlin, pasta hacking and winning a Lurpak hamper for my Bad-ass toastie for #freestylefood month – this post feels rather boring in comparison. I’ve been so busy working on promoting Animal Music that I’ve got no stories to tell about this recipe except that it’s delicious.
Despite all the chaos, I’ve been baking quite a bit lately. I find the busier my life gets, the more I bake. I’ve come to accept that it’s most likely some kind of delicious release-valve. KT and I have made two batches of lamingtons and I’ve just put my elderflower cordial on to steep for 48 hours. Now is the time to pick those blooms if you’re looking to make your own. I made a pulled-pork feast on the weekend using Coke to flavour the beast, serving it up with coleslaw on brioche buns. And of course how could I forget the 3 tonnes of Mexican wedding cake biscuits I made for AT’s work chum who was getting married. Foolishly, I quadrupled the recipe and found myself rolling pecan dough for the better part of the weekend. In hindsight I really only needed to double the batch. We gave the left overs a good home though. And most recently I rose to the challenge set by another one of AT’s colleagues. A young Canadian, far from home, this lass asked if I could make some Nanaimo Bars. They’re a no-bake slice on a biscuit crumbs base, with a custard cream centre and chocolate topping. I think I did ok. No one was poisoned.
Now that we’ve caught up, I can get on with sharing the recipe for this lovely little summer slice. If you do it right, the outcome should be light, lemony, moist and fudgy.
Lemon Blondie Recipe
1 cup flour
3/4 cup caster sugar
1/4 tsp salt
1/4 tsp baking powder
zest from 1 lemon
120g butter, melted and cooled
2 large eggs
1 large egg yolk
3 tbs fresh lemon juice
1 tsp vanilla extract
3/4 cup icing sugar
1 tbs fresh lemon juice
1/2 tsp lemon zest
Oven at 180C
Line a square cake pan with baking paper.
Prepare the dry ingredients, including the zest in one bowl.
Mix the wet ingredients into another bowl.
Mix together until JUST combined and pour into the pan.
Bake until the top just starts to become golden and the sides start to pull away from the edges. Overcooking this slice will mean it comes out more like a cake instead of having a fudgier texture.
Cool in pan and then ice with the glaze.
To make the glaze:
Whisk the icing sugar with the juice and zest.