Christmas time...

...chaos time...at least when it snows. Or so it seems. As I am waiting to go home on Tuesday I can only anxiously keep checking the airport's website and hope that my flight won't be among those that are "cancelled/delayd/expected 2h late/ no information available".
I might - MIGHT - start putting up recipes here, after all I have been praised for it, especially my baking skills have improved significantly over the last term. So, for a start (sadly without pictures) Luscious Lemon Cake:
225g flour
200 g sugar (or even less, but replace it with flour, otherwise it'll get soggy)
2 heaped tea spoons of baking powder
225 g soft butter/margerine
1 tea spoon of lemon essence
2 table spoons of lemon juice

For the icing:
250 g soft butter
400g caster sugar
1 tea spoon of lemon essence
(optional: 3-5 drops of yellow food colouring)

You need a round (ca 25cm diameter) cake tin (Springform = one of the ones that opens into the bottom part and a ring), buttered and dusted with flour.

Whisk the eggs and the butter together until it looks fluffy, then add the sugar and whick again. Sieve the baking powder and then the flour on top, whisk until smooth.
Bake in a preheated oven at 190°C for about 20-30 minutes. If you have a fan oven or a properly working top and bottom heated one (yes, I live in a student flat) it might take less time. So check repeatedly with a kebab stick or the like until it comes out clean.
Depending on how much it has risen, cut in two or three horizontal layers using wire or a long, sharp knife. Let it cool for a while. Meanwhile, whisk together the soft butter, caster sugar and lemon essence until smooth. distribute half onto the cake layers, then put them back on top of each other. Finish by coating the outside with a layer of icing. If you want it healthier and less sweet, just bake the cake in an oblong tin and lightly dust with caster sugar before serving.
That's it from me this time!
So long! (And thanks for all the fish ^^)