Liz’ Bacon & Egg Pie + Lemon Cake

Bacon & Egg Pie

1. Precook 1 or 2 potatoes, then leave them until they’re cool enough to handle and slice.
2. Line a tin with pastry and sprinkle with grated cheese. Place the potato slices on top of the cheese.
3. Arrange bacon on top of the potatoes.
4. In a separate bowl, beat 6 to 8 eggs (depending on the size of your tin), adding salt and pepper to taste. If desired, you can also add peas and sliced tomatoes at this point. If you decide to add peas, ensure they are precooked in the microwave.
5. Pour the egg mixture over the potatoes and bacon in the tin.
6. Place a top piece of pastry over the egg mixture. Brush this pastry top well with a beaten egg.
7. Cook the assembled pie at 200 degrees Celsius for 45 to 50 minutes.

Lemon Cake

Ingredients:

• 1 3/4 cups sugar
• Rind of 2 lemons
• 2 eggs
• 1 cup oil
• 1/2 tsp salt
• 1 cup plain yoghurt
• 3 TBS lemon juice
• 2 cups self-raising flour

Method:

1. Put sugar in a food processor.
2. Peel the lemons with a peeler. Add the lemon rind to the processor and process with the sugar until finely ground.
3. Add the eggs, oil, and salt to the mixture in the processor and blend until well combined.
4. Incorporate the yoghurt and lemon juice into the mixture by processing again.
5. Mix in the self-raising flour until just combined.

Baking:

• For a ring-shaped cake: Bake at 180°C for approximately 30 minutes.
• For a round tin: Bake at 180°C for approximately 50 minutes.

Finish:

• Once the cake is warm, sprinkle it with icing sugar.
• Or ice the cake with a simple lemon icing for added lemon flavour.

Enjoy your homemade Lemon Cake!