210g of plain gluten free flour; 2tsp of baking powder; ½tsp of salt; 240ml of Old Hall Farm natural Jersey yoghurt; 200g of granulated sugar; 3 Old Hall Farm rainbow eggs; zest of 2 lemons; 120ml of rapeseed oil (Yare Valley and Crush are our favourites); ½tsp of pure vanilla essence
Preheat the oven to 180˚C, then grease and line a 21cm x 11cm x 6cm loaf pan.
Sift together the flour, baking powder and salt into one bowl.
In another bowl, whisk together the eggs, yoghurt, 200g of sugar, lemon zest and vanilla.
Slowly add the dry ingredients to the wet ingredients.
With a rubber spatula, fold the rapeseed oil into the batter until it has all been incorporated – don’t panic, the batter is meant to be a wet pourable consistency.
Pour the batter into the loaf tin and bake for approx. 40-50 minutes or until a cake tester placed in the centre of the loaf comes out clean.
65g granulated sugar; juice of 2 lemons
Cook the lemon juice and remaining 65g of sugar in a small pan until the sugar has dissolved and set aside to cool.
When the cake has finished cooking, allow it to cool in the tin for 10 minutes then pour the lemon glaze mixture over the cake and allow it to soak in. Cool completely.
125g of cream cheese; 60g of Old Hall Farm unsalted raw Jersey butter, softened; 150g of icing sugar; 2 tbsp of lemon juice; 350g of icing sugar
Beat the cream cheese and butter in a bowl until they are fully combined. Add the 150g of icing sugar and lemon juice and beat again. Gradually beat in the 350g of icing sugar until the icing is of spreadable consistency. Once your cake is cool, spread the icing over the top and you’re ready to serve.
Old Hall Farm, Woodton, near Bungay, sells its own dairy products and home-produced pork, plus local lamb and beef, and numerous deli goodies. There is also a lovely cafê. The deli and shop open every day from 8am to 6pm, while the cafê is open 9am to 5pm, Monday to Saturday, and 9am to 4pm on Sundays.
Recipes published in Feast, issue 40