Kensington Palace Recipes 1 – Rebecca’s Lemon Drizzle Cake

13 Jan

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mixing up a lemon drizzle cake

When I left Kensington Palace in the summer before coming to Canada one of the gifts my lovely HRP colleagues gave me was a cookery book where they’d all contributed a recipe.  They all knew how much I enjoyed baking and cooking and I couldn’t think of a more personal and perfect way of remembering my time at Kensington.  I’ve been woefully slow in trying the tempting and intriguing culinary delights which they selected.  Now that we’ve reached the new year I’ve determined to work my way through the book, with at least a recipe a week.

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My book of ‘Historic Royal Recipes’, carefully prepared by Meg

I was going to start with the first in the book, Jo Ewin’s Welsh cakes.  However, I was thwarted by the ready lack of lard in Toronto grocery stores.  So Jo’s recipe is going to have to wait while I locate the lard.  This week instead I’m baking Rebecca Morrison’s Lemon Drizzle Cake.  I’m a big fan of lemon drizzle cake; often I’m so eager to try it as it comes out of the oven doesn’t even get its topping before I’ve begun to sample the freshly baked sponge with its tangy lemon taste.    The MacCulloch family recipe for lemon drizzle cake has been supplemented with Mr Kim’s addition of poppy seeds, so I was keen to try out Rebecca’s recipe and see how it compared.  As I’m writing there’s a delicious lemon scent drifting from the oven.

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The ingredients for the lemon drizzle cake (minus the eggs which were loitering to the side); in comparison to the MacCulloch LDC which uses demerara sugar Rebecca’s recipe uses caster sugar, giving it a much finer texture.  Self-raising flour isn’t as common in Canada but Brodie’s do make a version which you can buy in small packets as shown here. 

I first met Rebecca when she came to volunteer at Kensington and was instantly impressed by her utter unfazability and willingness to take on just about any task. As well as researching royal wedding dresses and elements of the palace’s history for our new presentation of the State Apartments her skills as a costume designer and dressmaker were well used in her creation of a wonderful interpretation of Prince Albert’s wedding outfit.  She also kept us on the straight and narrow when creating 1897 silhouettes for our filming of Queen Victoria’s Diamond Jubilee crowd which we used in the exhibition Jubilee – A View from the Crowd.  Now she’s mother to the delightful Dulcie, who came along to lend her own small and perfectly small hand to the task of choosing the right costumes for our 1897 crowd.

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Rebecca putting the finishing touches to her Prince Albert wedding uniform, as shown in the Independent feature about the newly presented Kensington, March 2012.

So now Rebecca’s lemon drizzle cake is out of the oven, looking very fine and covered with its glaze of lemon juice and sugar.   So far I’ve resisted temptation to dig in but I think it’s time to sample it, even though it’s a bit too early for the lemon drizzle to have set.  My loaf tins are still in storage so I had to use a 9” tin to bake my lemon drizzle.  It doesn’t seem to have done the cake any harm; the sponge is lovely and fluffy, and the drizzle forms a great sharp contrast; now I just have to wait and try it when the topping’s gone all crunchy.    Thanks very much for the recipe Rebecca!

 

   IMG_3903 The cake just after it’s been drenched in lemon drizzle, it might take a little bit of time to cool and harden to a crunchy topping but …….

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…… I just couldn’t wait and had to try a slice – delicious!

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One Response to “Kensington Palace Recipes 1 – Rebecca’s Lemon Drizzle Cake”

  1. carol March 13, 2014 at 3:05 pm #

    I use lard all the time. I just get no name from Superstore

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