We first started keeping poultry back in 2009 with ten mixed pekin bantams. We wanted a breed that was easy to handle with a good nature and as child-friendly as possible, these girls fitted the bill perfectly. Only one small problem – their ping pong ball sized eggs. After several years it became increasingly frustrating to be constantly buying mixed corn but not getting much in return. (Except of course their good company and happy nature.)
So last year we decided to try hatching out some Barnevelder eggs, kindly donated by good friends, using one of our broody pekin bantams. Another trait of pekins bantams is that they make excellent mothers. Sure enough after 21 days of waiting and watching we were delighted when 5 little chicks hatched out. You can see some photos of them hatching out in our Gallery.
This year they have provided us with the most delicious eggs. We have enough to give all our guests ½ dozen on arrival with plenty leftover for me to bake welcoming cakes too.
My current favourite bake is this summery lemon and olive oil loaf. It is particularly useful as the olive oil helps it to keep longer.
Here is the recipe.

Lemon Olive Oil Cake

175g plain flour
2 teaspoons baking powder
½ teaspoon salt
3 large eggs
175g olive oil
175g caster sugar
zest and juice of 1 large lemon

Line 2 small (1lb) loaf tins (or you could use 1 x 2lb loaf tin).
Beat the wet ingredients into the dry ingredients mixing to a batter like consistency.
Bake at 180C for 40-50 minutes or until a skewer comes out clean.