Lemon and Apple Sponge Cake

Lemon and Apple Sponge Cake

Do you ever want to bake something delicious but not covered in icing or chocolate, but still make it look interesting? I know that I do. And this cake was definitely a winner in my house. This sponge cake has a beautiful, light texture with a slight lemon taste which compliments the sweet apples nicely.

Lemon and Apple Sponge Cake


  • 25g butter
  • 3 medium apples
  • 125g butter, softened
  • 125g white sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • Zest of 1 lemon, finely grated
  • 3 eggs
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 2 Tablespoons milk
  • 3 Tablespoons apricot jam
  • 1 Tablespoon water


  1. Preheat your fan bake oven to 160C (325F) and grease a cake tin (23 – 26cm diameter).
  2. Melt 25g of butter slowly in a small saucepan. While the butter is melting, peel, quarter and core the apples for the top of the cake.
  3. Using a small knife, cut some long lines into the apple to create some decoration on the apple (or you can skip this decorative step if you wish! and slice the apple into thin, lengthways slices instead to decorate the top.)
  4. Once the apples are prepared, in a medium sized bowl, beat the butter with a whisk or hand beater until soft and fluffy.
  5. Then slowly add the sugar and cream the sugar and butter well so that the sugar is incorporated well into the butter.
  6. Then add the vanilla extract and lemon zest and beat well until all smooth.
  7. Whisk in one egg at a time, whisking really well before adding in the next egg. Whisking the eggs in really well not only helps to add more air to the sponge, but it also will help prevent the batter from separating.
  8. In a separate bowl, combine the flour and baking powder.
  9. Then slowly add this into the butter and egg mixture, whisking really well between each addition, adding the milk slowly as you need to. I added about a quarter of the flour mixture, then a quarter of the milk and so on until it was all incorporated.
  10. Once the batter is smooth, transfer this to the prepared cake tin, and gently smooth out the top of the cake. Then start arranging the apple on top and place in the oven once the top of the cake is covered in apple.
  11. Bake for around 40 minutes, depending on your oven. Around the 35 minute mark, have a peek to see how it is going, and remove if necessary.
  12. While the cake is baking, place the apricot jam in a small saucepan with the water, and heat until the jam starts to boil. You will need to stir this constantly so that it doesn’t burn and stick to the bottom of the pan.
  13. Remove the cake from the oven when it is cooked inside, and then immediately pour the hot jam over the cake. I used a pastry brush to help spread out the jam over the cake. This adds a beautiful glossy finish to the cake, and adds a beautiful, subtle apricot flavor.
  14. After about 10 minutes, transfer the cake to a cake rack so that it can finish cooling.
  15. Serve a generous slice with natural yoghurt for a delicious, home baked treat!

Let me know what you think of the recipe and if you have any variations or tips at all!

Egg Shells and Slugs

Egg Shells and Slugs

The problem with growing vegetables, is that we humans aren’t the only creatures that thinks the veggies are tasty. Unfortunately one of the creatures that often frequents my garden is the slimy, old slug. I don’t know about you, but I like to avoid using chemicals and nasty things in my garden if I can. So what can you do if you don’t want to use slug pellets but get stop slugs from eating your plants? Egg shells!! It is super, super easy too!

How to use egg shells to stop slugs from eating your plants:

What you need:

  • A garden with vegetables or delicious plants
  • Egg shells, washed and dried (I wash mine in warm water, and then leave them to air dry over night in a colander)

What to do:

  1. Smash up your egg shells into tiny pieces. It can hurt your fingers if you do it with your hands, so using a rolling pin, mortar and pestle, food processor or something alone those lines is a great idea. You don’t want the egg shells too small, and not too big either! About the size of an M&M or Skittle (thats a universal measurement right?)

2. Place the egg shells around the base of each plant, or if you have a lot, then sprinkle all over your soil.

Not only do the sharp edges of the shells stop the slugs or snails from making a meal out of your vegetables, the shells are also beneficial for your soil. Egg shells have a lot of calcium in them, and this is a great nutrient for plants such as tomatoes and cabbage. My great-uncle used to put a heap of milk powder in the hole he had dug for his tomatoes (calcium) so this same concept can be transferred to egg shells too! So even if you aren’t adding them to your garden to control slugs, you can chuck them in your compost bin – and they decompose quickly too.

If you often have an abundance of eggs shells, you can store the clean and dried eggs shells in a jar and save them up for a time when you need them

I have found that the eggs shells work for keeping the slugs off my garden, although you do need to keep sprinkling them over the garden as the rain can move them around. Let me know if egg shells work for you or if you have any clever, natural pest deterrents!

Rosemary and Lemon Sugar Scrub

Rosemary and Lemon Sugar Scrub

You’ve all been there. You’ve had a great day out in the garden, and then you take off your gloves (if you wear them…) and somehow the dirt and smell from the soil and compost has made its way to your hands. The worst is the compost smell! And that really likes to linger. So my new favorite thing to use after after a day in the garden is my homemade Rosemary and Lemon Sugar Scrub (made with homegrown lemons and rosemary!).

Homemade Rosemary and Lemon Sugar Scrub


  • 1 cup of sugar
  • 2 Tbsp of olive oil
  • 2 Tbsp lemon zest
  • 3 Tbsp lemon juice
  • 2 sprigs of rosemary


  1. Chop the rosemary and lemon zest, and then put all the ingredients in a bowl. I used chopped lemon zest, rather than grated lemon zest, but you can grate it if you prefer!
  2. Mix all the ingredients together, until combined and the rosemary and lemon is spread evenly throughout.
  3. Transfer the mixture into a jar or other container. I like to keep mine in the fridge!
  4. Β Then use the scrub on your hands, and rinse off after exfoliating.This scrub is my new favorite thing. The lemon smells amazing, and helps to clean your hands. The rosemary also smells wonderful, helps to improve circulation and helps to kill bacteria (perfect for post gardening!). The olive oil helps to moisturize and relieve itchy skin. And the sugar, is a great exfoliator!

I love that I know what is in the scrub, and that it makes my hands smell and feel amazing! Β If you have any other post gardening tips for keeping your hands looking and smelling nice, I would love to know!

Hanging Pictures with Bulldog Clips

Hanging Pictures with Bulldog Clips

Our home office is pretty much our “man cave” in our house. My husband is freelancing at the moment, so the home office is pretty much just his domain. Over the past few years, he has collected different flash prints that he didn’t want framed or damaged with pins, but he wanted hung. So we hung them using bulldog clips, which created a really cool look which tied in really well with the rest of the “modern man cave” look.

Tools needed

  • A hammer
  • Small nails
  • Bulldog clips
  • Blu-tak (or equivalent)
  • A pencil
  • A tape measure/ruler
  • Prints to hang

Heres how we did it:

1. Plan out where you want to put the prints by sticking them on the wall using your Blu-tak. This is the best time to play around with positioning. We didn’t want it to look perfect, just nicely balanced.

2. Mark out where you will put your nails. Once you have the positioning of your prints sorted, measure the distance between the hole for the nail in the bulldog clip, and the end of the bulldog clip. Then measure this distance up from the top, middle of your print, so that you get the spot where you will put your nail.

3. Hammer in your nails. Just do it. You’ve planned it out, you’ve measured it out. Now commit. I used small nails that weren’t super garish, and then banged them into the wall until their was about 5mm (or less) between the head of the nail and the wall. You don’t need the nail to poke out too much, but leave some space for the clip.

4. Hang up your prints. Clip the bulldog clip in the middle of the print, or on either side (if you are using two clips per print), and then hang up the bulldog clip on the nail. I adjusted ours a little bit once they were up so that they hung straight. And then stand back, and take in your masterpiece. :)

Mediterranean Inspired Lamb Meatballs with Yoghurt Sauce and Chickpea and Rocket Salad

Mediterranean Inspired Lamb Meatballs with Yoghurt Sauce and Chickpea and Rocket Salad

There’s nothing like a flavorful, exotic dinner, let alone an easy, flavorful, exotic dinner. And this is just that! Be ready to have your mind and your taste buds blown people!! Here is my recipe for:

Mediterranean Lamb Meatballs with Yoghurt Sauce and Chickpea and Rocket Salad



  • 500g lamb mince
  • 1/2 red onion
  • 4 mint leaves, chopped
  • A few stems of coriander (or cilantro depending on where in the world you are)
  • 1 clove of garlic, minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon fine salt

Yoghurt Sauce

  • 200g unsweetened (natural) Greek youghurt
  • 8 mint leaves, chopped
  • A small handful of coriander leaves (cilantro)
  • Zest of 1 lemon, grated
  • Salt and pepper to taste

Chickpea and Rocket Salad

  • 1 can chickpeas
  • 1/2 teaspoon chili flakes
  • 1 teaspoon oil
  • Zest of 1 lemon, grated
  • Salt


1. Preheat the oven to 190C (or 375F).

2. Drain the chickpeas and place into a baking dish. Pour over the oil, sprinkle over the salt, lemon zest and chili flakes, then stir to make sure the chickpeas are all covered with the seasonings. Then put in the oven. Making sure to check on them every 5 minutes or so, just to toss chickpeas in the dish to ensure even browning.

3. While the chickpeas are roasting, place all the ingredients for the meatballs in a medium sized bowl, and mix until evenly combined. It gets a little messy, but it’s easiest to use your hands to do this.

4. When all combined, roll into small balls (just smaller than a tablespoon) and place on a lightly greased baking tray. Then put this in the oven (same oven as the chickpeas is fine). The meatballs will take anywhere from 10-15 minutes to cook, depending on the size.

5. In a small bowl, mix together the ingredients for the yoghurt sauce while the meatballs and chickpeas are in the oven. Taste the sauce to check you are happy with the seasoning (pro tip).

6. Put the rocket leaves on a plate, and then remove the chickpeas from the oven when they are nice and golden brown. Sprinkle these on top of the rocket leaves.

7. Take the meatballs out of the oven, and make sure they are cooked all the way through (no longer pink inside) and then put these on your plate. Cover the meatballs with your yummy yoghurt sauce, or put it on the side. The yoghurt sauce also works really nicely with your rocket leaves as well.

Side note: if you want to, these also work really well in a pita pocket!

Enjoy :)