Another infographic… and now the sun is shining and I am off to harvest the first crop of lemon balm to dry for making tea.
It’s the 2nd January. The kids go back to school tomorrow. I can’t help but feel smug, knowing I have another week off before I go back to the fray.
Wouldn’t it be nice to bake a cake for their lunchboxes? I’m having a look around my larder, there is still so much Christmas fare.
And then I spy a massive bunch of lemon balm. Yay! Let’s combine a bit of Scandi with some remnants of summer days.
Lemon Balm Cake
- 250g butter (room temperature)
- 250g sugar
- 4 eggs
- juice of 1⁄2 lemon
- 130g plain flour
- 120 g potato starch/ cornflour/ arrowroot
- 1 teaspoon baking powder
- 50g crumbled dry lemon balm (or 100g fresh chopped leaves)
- Preheat oven to 165C or gas mark 3
- Grease and line a 9″ cake tin (or anything that will hold about two and a half litres of liquid)
- Cream butter and sugar together until light and fluffy
- Add eggs one at a time, beating well after each addition.
- Add lemon juice, stir to combine.
- In another bowl, combine potato starch (or alternative) and baking powder; sift the flour mixture onto the butter mixture, stir to combine.
- Add lemon balm, stir to combine.
- Pour the batter into the cake tin and bake in the preheated oven for 50-60 minutes, or until a metal skewer comes out clean.
- Let the cake cool in the pan for a while; after inverting the cake, rinse the cake pan, dry it and place back on the cake. Allow the covered cake to cool completely.