Megg & Katie Lloyd

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Sian really wanted to include a recipe in this issue because she feels strongly that food and creating food is a type of craft in itself. She asked the owner of Ffika to contribute one of her favourite things to bake. Here’s Megg Lloyd’s recipe, and accompanying illustrations from her sister Katie Lloyd.

Read issue 3 here.
Follow Katie on Instagram here, and Ffika on Instagram here.

Lemon, Lime and Rose Cake

This recipe is perfect for the whole family and they wouldn’t even believe that it’s vegan. If you’re baking this at homem, tag us in your photos online. Thank you for reading and enjoy your ‘Ffika’. Eat, drink, enjoy!

275g of self-raising flour
200g of sugar
1 tea spoon of baking powder
1 big lemon – zest and juice
100ml of vegetable oil
150ml of tap water

A drizzle of half of the fruit’s juice
A cup of sugar
Dried rose petals
Lemon and lime zest

Baking tin (small and ronud)
Baking parchment
Bowl and a wooden spoon (or a mixing machine)

Line the baking tin with baking parchment and pre-head the oven to 180, or gas number 4
Combine all of the dry ingredients in a bowl and mix
Whilst mixing (with a wooden spoon or machine) add the oil slowly until the mixture is all combined and it’s starting to stick together
Then add the water in the same way
Lastly, add half of the ‘zest’, half the lemon juice, and half the lime juice (keep the rest for the decoration)
Mix the batter until it’s thick and without lumps
Pour the mixture into the tin and bake until a knife into the centre comes out clean
Whilst baking, mix the rest of the juice with a cup of sugar to create a drizzle (it should be sticky and tasty and look like syrup
Once the cake is out of the oven and whilst it’s still hot, poke small holes into it with a skewer or small knife
Pour the drizzle over the whole cake and let it cool
Scatter the zest and dried rose petals across the top to decorate