Walking to the gym this morning I passed a very sad sight. Brett’s Wharf, almost a Hamilton institution has shut up shop. Sunday was their last day of trading and now this is what is left. Chairs, tables, trays, cupboards, computer systems and even awnings and pot plants are marked with greysonline lot numbers ready for sale.
The end of anything is always sad but now my walk to the gym is past a derelict shell that used to be a video shop and a now empty restaurant. I’m also worried for the poor pelicans who used to get an afternoon feed of fish trimmings from the kitchen. If pelicans liked baked goods I’d be more than happy to take on the role and feed them daily afternoon tea.
Mini Madeira loaves would be the perfect shape to fit in those big pelican bills. A bit of zesty lemon would awaken their senses and let them know spring is here and the sweet lemon drizzle would please their sweet tooth (do pelicans have teeth?).
Humans will probably enjoy these mini loaves more than the pelicans. Add a little zest to your afternoon tea or wrap them up individually to make little party favours. Or of course you can always gobble them up all by your self, although I’m not advising binge eating.
Surprise surprise, start by beating the butter and sugar together in the bowl of an electric mixer.
Scrape down the sides and then beat in the egg.
Zest it up a bit and stir through the lemon zest.
Then add the flour and baking powder and mix them through too.
The last step is to fold in the milk. It’s quite a stiff batter so don’t worry if it seems a bit dry.
Divide it between the holes in your loaf tin. The batter should fill the hole about 2/3 of the way. You could also make these in a muffin tin just make sure you grease the holes well. Bake the little loaves for 30-35 minutes at 170C fan-forced. I had a little bit of batter left over after I’d filled all the holes so I made a couple of cupcakes as well. They take about 20 minutes to cook.
Don’t they look adorable in their little loaf forms? Leave them in the tin to rest for a few minutes.
Pop them all out of the tin and onto a wire rack to cool completely.
To make the icing/drizzle, mix up the lemon juice and icing sugar. You want it to be thick but be just thin enough to dribble (I had to coax mine). If you make it too thin it will slide right off and you’ll be left with no icing on top. Don’t ice the cakes until they’re nice and cool.
You can sprinkle a little lemon zest on top to make them extra pretty.
Although perfect as is, I think a little zap in the microwave made these little cakes truly delicious. Enjoy!
What about you? What do you think the pelicans would like?
If you liked this post, why not subscribe and receive updates straight to your inbox?
Need dinner ideas & can't get to the shops?
Hi, I'm Claire. I'd love to send you a free copy of my eBook '12 ingredients, 11 recipes.'
Learn to to create 11 easy, tasty meals using just 12 basic ingredients from your pantry & freezer - no running to the shops.