Lemon Drizzle Cake Ingredients
225g unsalted butter, softened 225g caster sugar 4 eggs finely grated zest 1 lemon 225g self-raising flour For the drizzle topping juice 1 lemons 85g caster sugar
Method
1. Heat oven to 180C/fan 160C/gas 4. 2. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. 3. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. 4. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon. 5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. 6. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. 7. Prick the warm cake all over with a skewer or fork, then pour over the drizzle the juice will sink in and the sugar will form a lovely, crisp topping. 8. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Carrot Cake INGREDIENTS 100g light muscovado sugar 130ml sunflower oil 3 large eggs, lightly beaten 140g grated carrots (about 3 medium) 100g raisins grated zest of 1 large orange 175g self-raising flour 1 tsp bicarbonate of soda 1 tsp ground cinnamon tsp grated nutmeg (freshly grated will give you the best flavour) For the frosting 175g icing sugar 1-2 tbsp orange juice Method 1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base. 2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind. 3. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny. 4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.) 5. Beat together the frosting ingredients in a small bowl until smooth you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
Banana Chocolate Walnut Bread INGREDIENTS 3 or 4 ripe bananas, smashed 76g melted butter 96g sugar 1 egg, beaten 1 teaspoon vanilla 1 teaspoon baking soda Pinch of salt 192g of all-purpose flour Chocolate chips/chunks Walnuts METHOD No need for a mixer for this recipe. 1. Preheat the oven to 350F (175C). 2. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. 3. Sprinkle the baking soda and salt over the mixture and mix in. 4. Add the flour, mix. 5. Add in walnuts and chocolate chips/chocolate chunks 6. Pour mixture into a buttered 4x8 inch loaf pan. 7. Bake for 1 hour. 8. Cool on a rack. 9. Remove from pan and slice to serve.
