LEMON DRIZZLE CAKE (from Jan P)
Cake
4oz (100g) soft margarine
6oz (175g) self raising flour
1 level teaspoon baking powder
6oz (175g) caster sugar
2 eggs
4 tablespoons milk
Finely grated rind of 1 lemon
Icing
Juice of 1 lemon
About 4oz (100g) icing sugar
Heat the oven to 350F/180C/Gas Mk 4. Grease and line loaf tin.
Measure the all the ingredients for the cake into a processor bowl and mix for a few seconds. Scrape down the sides of the bowl and then reprocess for a few seconds. Put the mixture into the tin.
Bake in the oven for about 45 mins, until the cake springs back when lightly pressed with a finger.
While cake is baking put lemon juice and icing sugar in a bowl and stir until blended. When cake comes out of the oven, spread the lemon juice icing over the top whilst still hot. Leave in the tin to cool. Turn out.
Oil Chocolate Cake (from Sparks)
This cake, which is mixed in 3 minutes, is really superb. The cake becomes increasingly moist as it is kept, ‘though there is not much chance that you will taste it at its stickiest! Sandwich the cakes together with chocolate buttercream icing.
Preheat oven to: 325F, 170C or gas mark 3.
Grease and flour two 7 inch sandwich tins
Butter and flour to grease cake tins
6 oz plain flour
2 tbs cocoa powder (I sometimes use custard powder and vanilla extract instead, or coffee)
1 tsp baking powder
1 tsp bicarbonate of soda
5 oz sugar
2 tbs treacle (NB – I find that 1 tbs is enough, and often use golden syrup instead)
2 eggs
5 fl oz vegetable oil
5 fl oz milk
Sift all dry ingredients into a large mixing bowl. Add remaining ingredients and stir for 2 minutes until evenly blended.
Pour the cake batter into the prepared tins, place into the oven for 40 – 45 minutes. Or until the cakes spring back when lightly pressed with a fingertip and have shrunk away from the sides of the tin.
Remove from the oven, allow to cool for a couple of minutes and turn out on to a wire rack. When completely cool, sandwich together with buttercream icing.
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