LEMON MINT ANGEL CAKES: VEGAN, indulgence, butter-free, fresh fruit; wallet friendly

Sensational lemon mini-cakes perfect for a (long awaited) spring...

Think they look boring?  Just take a bite and prepare to be blown away!

These gorgeous little mini-angel food cakes are inspired by the beautiful Italian-American chef Giada De Laurentis.

The ingredients for her Lemon Mint Cake are hers; the presentation and a few alterations are 67goingon50's.

67 needed small hand-held treats for political volunteers canvassing in hilly Hampstead.  

But the Blogger was wary of turning a delicate cake into cupcakes.  There was no need to worry.  The results were great:  the interioir was as tender and fluffy as could be expected (in fact, to die for!) with a top unexpectedly deliciously crackly.  

Think they look a bit boring?  Take a bite.

The lemon mint flavours are strong and punchy; 67's glaze - applied with a brush as soon as the cakes come out of the oven - penetrates the interior exquisitely.

The recipe is easy to follow but has a few steps.  A bright tweenager could make them, or act as sous chef. 

Trust 67; the recipe is more than worth it.

And they are not going to cost the earth, in money or fuel.

Cost: £2.75 (5/23)

Makes: 24 mini-cakes; 12 normal cupcakes

Ingreds:

Three eggs whites (yolks will be used later) 
1/2 cup sugar

1/4 cup vegetable oil

(further) 1/2 cup sugar
1/8 teaspoon salt

3 egg yolks

Eight medium mint leaves, veins removed & finely chopped
2 tablespoons lemon juice
1 tablespoon lemon zest

One cup sifted all-purpose flour 

Glaze:

1 tbsp lemon juice

1/2-3/4 cup icing sugar

Equipment:

2x12 hole mini muffin/cupcake moulds or tins, holes 3/4 inch/2cm deep (67 used silicone moulds)

small cupcake liners

Method:

JENNY'S 90-MIN WHOLEMEAL BREAD, Healthy, easy, wallet-friendly

Amazing soft, spongy tasty home-made bread that takes just 90 mins from start to finish...(less for rolls!)

Why bother with mass-produced bread after this recipe?

photo  17/7

67goingon50 has been searching for some time for a simple yeasted wholemeal loaf that's good for packed lunches. 

This recipe from the hilarious 'Jenny Can Cook' is really, really good.  It's so  tasty, the household will scarfe it down faster than you can bake it.  

For best results, you need electric beaters or a stand-alone mixer but it can be made by hand. 

The bread is nearly totally wholemeal flour and very, very good for blood sugar & digestion.  The finished loaf is light and spongy and somehow remains that way for days after baking.  

This is a wonderful loaf for busy families.  Your partner could make it.  So could an older child.

It is so easy on family budgets and you know exactly what has gone into it.

Give it a go.  You won't regret it.

Ingreds:

    260gm/9.1oz whole wheat flour*

      65gm/2.3oz bread flour (but all-purpose flour is ok)

        7gm/1 packet/2 tsp instant or active dry yeast (67 used instant)

        2 tbsp sugar

        1 tsp salt

    240ml milk, heated to 120-130f/48-54.5c for instant yeast or 110-120f/43.3-48.5c for active dry yeast

        1 egg
        2 tbs olive or other light veg oil

        

   up to 1/4 cup additional bread flour

Method: