Summer Lemon Drizzle Cake with Strawberries & Cream

Ingredients:

For the Cake
200g/7oz caster sugar (American equivalent - Super Fine Sugar by Domino)
200g/7oz unsalted butter, plus extra for greasing
2 lemons, zest only
3  eggs, beaten
200g/7oz self-raising flour, plus extra for dusting
Note for Americans: To make your own self rising flour - For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

For the Syrup
1 juice of large lemon
4 oz granulated sugar

For the Topping
1 cup whipping cream
2 tbsp of caster sugar (American equivalent - Super Fine Sugar by Domino)
Strawberries
 
Method:

1. Preheat the oven to 180C/350F. Grease a 20cm/8in
springform cake pan with butter, then add a small amount of flour, turn
the cake pan to coat the sides and bottom and shake out any excess.
2. For the lemon drizzle, in a bowl, mix together the lemon juice and
sugar until the mixture is well combined and the sugar has melted.
Set aside.
3. For the cake, beat the sugar, butter and lemon zest in a mixing
bowl until pale and fluffy, using an electric whisk.
4. Gradually add the eggs, whisking after each addition until the egg is
completely incorporated into the mixture before adding the next.
Carefully fold in the flour using a metal spoon.
5. Pour the cake batter into the prepared cake pan and bake in the oven
for 30-40 minutes, or until the cake has risen and is cooked
through. (The cake is cooked through when a toothpick inserted into
the center of the cake comes out clean.)
6. As soon as the cake is cooked, remove it from the pan and stick the top all over with a fork. Pour over the lemon drizzle mixture to soak the cake, then set aside to cool.
7. Once the cake has cooled, whip up the cream with the sugar, spread it across the cake & top with strawberries.

Honey Soy Glazed Chicken with Broccoli

 Ingredients:

• 4-6 chicken thighs (with or without the bone), skin removed 
• 1 Head of Broccoli cut into florets
• Oil for stir frying such as groundnut or vegetable oil 
• 2 cloves garlic, peeled and finely chopped 
• 3 spring onions (American equivalent - Scallions), trimmed and sliced 
• 1 inch piece of ginger, peeled and chopped 
• 5 Tablespoons dark soy sauce 
• 3 Tablespoons if light soy sauce
• 6 teaspoons honey (approximately)
• 6 tablespoons hot water   
  

Method: Steam or saute the broccoli to the softness you prefer & set aside.  Heat a wok over a high heat and add a bit of oil. Add the chicken and brown on all sides to seal the meat. Remove the chicken and set aside. Fry the garlic, spring onion and ginger for 30 seconds in the hot wok, adding a little more oil if necessary, tossing now and then.
Put the chicken back in the wok. Add the soy sauces, and the hot water and bring to a boil.Drizzle with some of the honey, cover and simmer, turning & drizzling with honey now and again for 7-10 minutes, or until the chicken is cooked through and the sauce reduced. Drizzle with the remainder of the honey, add the broccoli & coat with the sauce before serving. Serve with rice.
Variation: This dish can be served as a vegetarian dish with just the broccoli over rice.