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TEXT FRED MWITHIGA
LEMON DRIZZLE CAKE Ingredients 1 Cup Unsalted Butter 1 Cup Caster Sugar 4 Eggs 1 Cup Self Raising (Sifted) Finely Grated Zest 1 Lemon Lemon Drizzle Syrup 3 – 4 oz Caster Sugar Juice of 1 & ½ Lemons Lemon Drizzle Icing ½ Cup Icing Sugar ¼ Cup Lemon Juice
FOODIES WE LOVE: DINE WITH JEMUTAI Sylvia Jemutai (@dinewithjemutai) has been one of our favourite food bloggers for a while. With a profile that pops with overhead shots packed with vibrant color, you wouldn’t be judged for wanting a bite out of each snap!
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ver since we came across her page, we have been bowled over by Sylvia Jemutai who we feel has one of the most aesthetically inspiring instagram profiles we have seen in a while. She manages to turn the simplest of shots into a visual trigger that sets off your cravings with every flick of the thumb. The 30 year old food photographer, food stylist, digital content creator and curator of dinewithjemutai.com is a silent force to be reckoned with. For as long as she can remember, Sylvia has always enjoyed cooking. Already as a child she had big hopes of becoming a professional chef. With time and after a few twists and turns, her path led her to food photography and she has not looked back ever since. It has not been an overnight success
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however, she has been fine tuning her skills for over an year now and is always looking for new and creative ways to shoot beautiful imagery and tell her story. “Being able to share my creations and foodie experiences with people that have similar interests is exciting” she says. “There is a lot to be grateful for but I would have to say all the people I have met along the way have made an impact on my journey and career so thus far each interaction has been pretty memorable” So what’s next for Dine With Jemutai? Currently, she has been focused on building her brand, working on her food styling and creative direction for her client work. “There is so much to be done it scares me at times. I really want Dine With Jemutai to grow further than just the
blog and venture out into entertaining and education” she explains. When it comes to eating out, she’s never one to shy away from a delicious meal at a nice restaurant. Besides the ambiance, the food and location, customer service is at the top of her list when checking off what makes a restaurant experience memorable. When her budget allows and when the mood is right, a fine dining experience is not to be missed. Her top five restaurants for a night of delicious dining are Talisman, Dusit’s Soi, Sankara’s Graze, Urban Eatery and Radisson Blu’s Chophouse. When she’s not running around working, or photographing her latest work, Sylvia is a sucker for desserts and if you are too, you’ll love her Lemon Drizzle Cake Recipe.
Method 1. Preheat oven to 150˚C. Beat together softened unsalted butter and caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. 2. Sift in the flour, then add finely grated zest of 1 lemon and mix until well combined. Be careful not to overmix the batter if you’re using an electric mixer. 3. Line a springform cake time with baking paper, then spoon in the mixture and level it out with a spoon. 4. Bake for 40-45 mins until a toothpick/skewer inserted in the centre comes out clean. While the cake is baking, mix together the juice of 1 1/2 lemons and caster sugar to make the lemon drizzle syrup. 5. While the cake is still warm use a toothpick to prick small holes in the cake then spoon over the syrup. The syrup will sink into the cake giving it a lovely moist spongy texture. Leave it in the tin to cool. (If you’re not in a rush leave it overnight before you ice it for more flavour. 6. Sift the icing sugar into a medium bowl and add the lemon juice, stirring until smooth. Remove the cake from the tin, Using a spoon drizzle the icing mixture over the cake pouring some over the edges for the ‘drizzle’ effect. Let it set for 10 mins before you serve. Keep refrigerated for 4-5 days.
