Seasonal favourites from our stallholders

Our stallholders know of some terrific receipes using their own produce. Enjoy Lemon drizzle cake, lemonade cordial and an awesome scone recipe- using my favourite seasonal fruit of the moment, lemons.

Goodnight Fresh - Lemonade Cordial

Ingredients

  • Rind of 2 lemons
  • 1/2 cup (125ml) Lemon juice
  • 1/2 cup sugar
  • 1 cup water
  • Mint leaves to serve.

Method

Boil the lemon rind in the water and sugar for 5 mins.

Allow to cool completely before adding the lemon juice.

To serve, add 1 tablespoon of cordial to water or soda.

Makes 500ml, stores for 2 weeks in air tight container in fridge.

 

Thorpdale Organics - Lemon drizzle Cake (gluten free)

Ingredients

  • 200gm softened butter
  • 200g caster sugar
  • 4 eggs
  • 175g ground almonds
  • 250g mashed potatoes
  • Zest of 3 lemons
  • tsp gluten free baking powder
  • 4 tblp granulated suagr
  • Juice of 1 lemon.

Method

Heat oven to 180C/fan 160C/gas .

Buttter and line a deep 20cm round cake tin.

beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition.

Fold inthe almonds, cold mashed potato, lemon zest and baking powder.

Tip into the tin, level the top, then bake for 40-45mins or until folden and a sker inserted into the middle of the cake comes out clean.

Turn onto ta wire rack after 10 mins cooling.

Mix the granulated sugar and the lemon juice togehter, then spoon over the top of the cake, letting it drip down the sides.

Let the cake cook completely before slicing.

 

Benny‘s Berries - Lemonade Scones

Ingredients

  • 3 cups SR flour
  • 1 cup thivkened cream
  • 1 cup lemonade (or try our cordial)

Method

Presheat oven to 200C

Lightly grease an oven tray or line with baking paper.

Place flour, cream and lemonade into a bowl and mix to form a soft sticky dough. Dont‘ over mix.

Turn out onto a lightly floured bench and press the dough with your hands to a thickness of 2cm.

use a scome cutter to cut scones and place on tray.

Bake for about 12-15 mins until lightly browned.

Serve warm with your favourite Benny‘s Berries jam!