Something happened to me last week whilst cooking that, in 5 years of blogging, has never happened to me before. We had lots of fresh gooseberries to use up and I love taking advantage of their short season in all the different recipes I gather during the rest of the year. I found a Nigel Slater gooseberry crumble cake recipe that sounded like it would fit the bill perfectly – a simple cut and come again cake that could also be easily transported. I made it, photographed it, took it to my Granny’s and sure enough it went down really well, like most Nigel Slater recipes do. When I was eating it, and then particularly when I was writing up the blog that evening, I started to feel that there was something really familiar about this cake. I checked my archive and sure enough, in July 2011 I had already made and posted it. Today’s post is my 205th, so in all honesty I’m surprised this hasn’t happened before! If you want to read about the cake, you can read my original post here, otherwise today I present all new Whole Lemon Bars!
enjoyed making this cake with a whole orange a few months ago, so when I saw
these bars I was intrigued how the same technique would work with a much sourer
fruit. I ended up making the lemon mixture in my mini food processor as my
normal size one had broken, and luckily it just about all fit in,
making the whole process really easy. Lemon bars in record time! The base was
also super simple as you just press it into the tin, saving any rolling faff.
The results were delicious – obviously the whole lemon in the filling meant they
tasted (and looked) really vibrant and citrusy without being too sour. The base
was also actually really tasty even just on it’s own, I think the vanilla
balanced really well with the sharper topping. You can find the recipe here – enjoy!