With the Spring Equinox, Spring has officially arrived despite the persistent wintery weather. Defy the elements with a pop of colour, an amazing new Spring fragrance and a zesty, delicious cake recipe you definitely need to try ...
Hand-blown using recycled glass, these gorgeous bubble-glass tumblers are just the thing to brighten up even the dullest day! Just one colour or a mix, the choice is yours. Available in Pearly White, Charcoal grey, Mineral Blue, Old Rose and Honey Bird Blue.
Our favourite, best-selling Spa brand, L:A Bruket has just launched a fabulous new fragrance, Grapefruit Leaf, containing essential oils of grapefruit and lavender. Highly moisturising, the calming lavender and the stimulating grapefruit scent is definitely our new favourite!
In anticipation of Spring and forward planning for an Easter treat, our wonderfully creative and talented friend Liselotte Forslin from Uppsala in Sweden has created this delectable, light and pretty Lemon-Honey-Almond Cake with us to share with you. Perfect with a coffee mid-morning, delicious with your favourite cup of tea in the afternoon...
Recipe: Liselotte Forslin Photo: Ulrika Ekblom www.ulrikaekblom.se
LEMON, HONEY AND ALMOND CAKE
3 Organic Free Range Eggs
200g Runny Honey
Zest and juice of 1 Organic Unwaxed Lemon
175g Unsalted Butter, melted
70g Unsalted, shelled Pistachios, roughly blitzed in a blender
220g Ground Almonds
60g Plain Flour
2 tsp Baking Powder
Pinch of Sea Salt Flakes
100g Icing Sugar
Zest and Juice of 1 lemon, preferably Unwaxed Organic
A handful unsalted pistachios, roughly chopped
Set Oven to 175c
Grease and line a 22cm springform cake tin
Whisk together the eggs and honey until thoroughly combined, add the grated lemon zest and juice followed by the melted butter.
Combine all dry ingredients then carefully fold into the lemony mixture until smooth. Pour batter into the prepared tin and bake for 50 - 60 minutes, until a skewer inserted into the centre comes out clean. Check occasionally during cooking- if cake is browning too quickly, cover it with baking parchment or foil.
Cool completely on a wire cooling rack
For the icing, dissolve the sugar in the lemon juice and spread over the cooled cake, scatter with the roughly chopped pistachios and lemon zest.
This cake keeps really well (if you can resist eating it all at once!) in an airtight container