Shipleys have the same passion for what they do as we do and they love, respect and appreciate their animals the way we do. That is why we are now using their eggs exclusively for our guests. Have you ever seen a lemon cake this yellow?
Their eggs are TRUE Free Range Shipleys laying hens mimic the natural behaviour of birds in the wild. They are safely housed at night in eggmobiles and during the day they are free to roam and have fun in the open fresh pasture and forage for the insects that are stirred up by the cows who passed through recently. This gives them a collection of nutrients as they happily scratch and peck their way through a real free range environment.
Now our guests can enjoy their poached or scrambled eggs knowing the hens who supplied their eggs for breakfast are happy hens.
UPDATE: Our lemon cake has been a huge hit with our guests, so I thought I would share the recipe with you. It is from the Everyday Cookbook from Thermomix with a little of my own tweaking. You could make this using a good food processor.
250 gm Raw Sugar
Whole organic lemon - cut into 1/4s and seeds removed
170 gm soft butter
4 Shipleys Free Range Eggs
40 grams Yard 86 milk
250g SR Flour (or plain flour with 1 tbsp baking powder)
Pre heat oven to 170 degrees C
Place sugar and lemon into bowl and mill for 15 seconds on speed 9
Add butter and eggs, mix for 20 seconds on speed 5
Add the milk and flour and mix for 40 secs on speed 6
Add baking powder if using and mix through 5 secs on speed 6
Pour cake mix into a greased 20cm round cake tin
Bake for about 45 - 50 mins. When cool sprinkle with icing sugar and decorate with Freshpict Strawberries.
Variation - Use a whole Orange instead of the lemon for an Orange Cake.
If you make this cake, please leave me a comment below, would love to know if you love it as much as our guests to.