Showing posts with label Lemon. Show all posts
Showing posts with label Lemon. Show all posts

Tuesday, 17 September 2013

Elderflower And Lemon Drizzle Cake...


I love, love, love lemon cake and today Im sharing a Elderflower & Lemon Drizzle Cake as a guest post from Belvoir.


Serves 12

Preparation time: 20 minutes

Cooking time: 45-50minutes

Ingredients

  • 225g/8oz butter, softened
  • 225g/8oz caster sugar
  • 4 large eggs
  • 225g/8oz self raising flour, sifted
  • zest and juice 1 lemon
  • 100ml/4floz Belvoir’s elderflower cordial
  • 30ml/ 2 tbsp granulated sugar

Method

  • Preheat the oven to 180C/ Fan160C/Gas Mark 4.
  • Grease a (20cm) round, deep loose-based tin and base line with baking parchment.
  • Place the butter sugar and lemon zest in a large bowl.
  • Use an electric whisk to beat the butter and sugar together untl they are pale and fluffy.
  • Gradually add the eggs, whisking well between additions and adding 2 tbsp of the flour with the last egg - this will prevent curdling.
  • Sift over the remaining flour, then gently fold in with a metal spoon along with 2 tbsp hot water.
  • Spoon into the prepared tin, level the surface and bake for 45-50 mins or until it is shrinking away from the sides of the tin.
  • A fine skewer inserted in the centre should come out clean.
  • Cool in the tin for 5 mins.
  • Squeeze the lemon juice, then sieve to remove the bits, stir in the cordial.
  • Use the fine skewer to prick the cake all over, pour over the syrup then sprinkle over the sugar - it should sink in but leave a crunchy crust.
  • Leave to cool completely, before removing the cake from the tin.
  • Serve in wedges.

About this post -

Recipe and photo credit by Belvoir Fruit Farms


Sunday, 7 July 2013

Strawberry Orangeade Rockets ...




Makes 12

Preparation time: 15 minutes

Cooking time: 5 minutes

 Freezing time: overnight

Ingredients

  • 1 orange
  • 2 lemons
  • 100g (4oz) caster sugar
  • 300ml (1/2 pint) water
  • 225g (8oz) strawberries, hulled

Method

  • Pare the coloured rind from the orange and lemons with a swivel bladed vegetable peeler.
  • Halve the fruits and squeeze the juice.
  • Add the rind to a saucepan with the sugar and water.
  • Heat until the sugar has dissolved then simmer for 5 minutes.
  • Leave to cool then stir in the fruit juices and strain the syrup.
  • Purée the strawberries in a liquidiser with 2 tablespoons of the syrup then sieve.
  • Pour into the base of the lolly moulds and freeze for about 30 minutes until solid.
  • Press the lolly sticks into frozen berry base.
  • Pour the orangeade into the lolly moulds and freeze until solid.
  • When ready to serve, dip lolly moulds briefly in warm water then lift out of moulds and serve.

About this post -

Recipe and photo credit by Seasonal Berries


Tuesday, 18 June 2013

Lemon And blackberry Traybake...



Dotted with fresh blackberries, this light sponge tray bake is much lower in saturated fat than traditional cakes as it is made with sunflower oil rather than butter, with a surprise of grated beetroot for added moistness.

Cuts into 24 small pieces

Preparation time: 30 minutes

 Cooking time: 30-35 minutes

Ingredients

For the cake 3 medium eggs

150ml (1/4 pint) sunflower oil

175g (6oz) caster sugar

Grated rind of 2 lemons

225g (8oz) self-raising flour

1 tsp baking powder

175g (6oz) or 2 medium cooked beetroot from a chilled vacuum pack of beetroot in natural juices, drained and coarsely grated

150g (5oz) blackberries

To decorate

150g (5oz) icing sugar

Juice of 1 lemon Few lemon rind curls, optional

Method

Preheat the oven to 180oC (350oF) Gas Mark 4.

Line an 18 x 28 x 4cm (7 x 11 x 1½ inch) loose bottomed rectangular cake tin with a large piece of non-stick baking paper and snip into the corners of the paper diagonally.

 Press into the tin so that the base and sides of the tin are lined.

Add the eggs, oil, sugar and lemon rind to a large mixing bowl and whisk together briefly until just mixed.

Mix the flour and baking powder together, add to the egg mixture with the beetroot and whisk together until smooth.

Pour into the tin and spread into an even layer.

Arrange the blackberries over the top of the cake mixture in three rows then cook for 30-35 minutes until well risen and a skewer comes out cleanly from the centre.

Leave to cool in the tin.

 To decorate, sift the icing sugar into a bowl then gradually stir in the lemon juice to make a smooth icing that will slowly fall from a spoon.

 Drizzle the icing over the cake.

 Sprinkle with lemon rind removed with a zester or grater, then leave for 30 minutes for the icing to set.

About this post -

Recipe and photo credit by Seasonal Berries



Tuesday, 19 March 2013

Lemon Curd And Cherry Mini Cheesecakes...



Makes about 14-16 cupcake size individual cheesecakes

You Will Need

  • 200g ginger biscuits
  • 60g melted butter
  • 500g cream cheese
  • 250g mascarpone
  • 100g caster sugar
  • 1 jar English Provender Lemon curd
  • 2 eggs
  • 20 cherries, pitted and simmered in a pan for 10 minutes with a splash of water (If not in season use 150g drained cherry compote -I use Bonne Maman, or tinned cherries)

How To Make

  • Preheat the oven to 180c. 
  • Crush the biscuits in a food processor and pour the melted butter over.
  • Mix well and spoon into the bottom of 14-16 cupcake cases set in a cupcake tin.
  • Using an electric mixer beat the cream cheese, mascarpone, lemon curd and sugar.
  • Add the eggs one at a time.
  • Beat until smooth and then pour over the biscuit base.
  • Bake for 5 minutes and then lower temperature to 150c and bake for another 15-20 minutes.
  • Turn off the oven but let them sit in the oven to cool for a bit.
  • It will still be slightly wobbly but it will firm up in the fridge.
  • When cool, place the tin in the refrigerator.
  • When ready to serve peel off the cupcake wrappers and dollop each cheesecake with some cherries.


About this post - Recipe and photo credit by English Provender Co.

Saturday, 16 March 2013

Ginger And Lemon Cake...


Makes 8 Generous Slices


You will need

  • 300g pack full fat cream cheese
  • 125g/4oz icing sugar, sifted
  • 175g/6oz unsalted butter or margarine, softened
  • 175g/6oz caster sugar
  • 4 tsp Very Lazy Ginger Paste
  • Finely grated rind and juice of 2 lemons
  • 3 medium eggs, beaten
  • 175g/6oz self raising flour
  • 4 tbsp English Provender Co. Luxury Lemon Curd

How to make

  1. Beat the cream cheese and icing sugar together until smooth.
  2.  Add enough lemon juice (about 2 tablespoons) to get a good spreading consistency.
  3. Chill until ready to use.
  4. Preheat the oven to 180⁰C/fan oven 160⁰C/Gas Mark 4.
  5. Lightly grease and base line with greaseproof paper two 18cm/7inch sandwich tins.
  6. Cream the butter, sugar, ginger paste and lemon rind together in a large bowl until pale and well combined.
  7. Gradually beat in the eggs adding a little flour after each addition if the mixture starts to curdle.
  8. Sift any remaining flour over the mixture and fold in with a large metal spoon.
  9. Divide the mixture between the tins and level the surface with the back of a spoon.
  10. Bake for 20-25 minutes until risen golden and firm to the touch.
  11. Allow to cool in the tins for 5 minutes before turning out onto a wire rack.
  12. Peel the paper off the backs of the sponges.
  13. Spread half the cream cheese mixture over the tops of each sponge right up to the edges.
  14. Drop spoonfuls of the lemon curd randomly over the cream cheese mixture then using a skewer or teaspoon pull through the lemon curd to create a swirled effect.
  15. Sandwich the cakes together and lift onto a serving plate.
  16. Decorate with fresh flowers or mini chocolate eggs.

About this post -

Recipe and photo credit by English Provender Co.



Tuesday, 5 February 2013

Tangy Lemon Cakes...

Can you believe it the snow is back!!

This means not much going out and lots of baking cakes inside today. Got to take the children to school so I might just nip to the gym for a quick run on the treadmill first.

Made these lemon flower cakes over the weekend and they are lovely, sweet, tangy and very very moreish.


Serves 12

Ingredients

  • 100g Margarine
  • 100g Golden caster sugar
  • 100g Sieved self raising flour
  • 2 eggs
  • Juice squeezed from 1 lemon
  • Grated zest from one lemon
  • 1 Tablespoon of whole milk
  • Baking spray
  • 12 lemon jelly sweets
  • 2 x 6 holed flower silicon trays

Topping

  • 50g Margarine
  • 50g Soft cream cheese
  • 200g Sieved icing sugar
  • 2 tablespoons lemon juice
  • 12 jelly lemon sweets

Method

  • Make the cheesy butter cream first and place into a icing bag and leave into fridge until ready to use.
  • Sieve the icing sugar into a bowl, add the cream cheese, butter and lemon juice.
  • Beat together with a electric whisk.
  • Place into icing bag then into the fridge.
  • Pre heat oven at 180c/350f/Gas mark 4
  • Spray 2x6 holed silicon trays with baking spray optional ( helps them turn out better with shape of trays)
  • Juice lemon and set aside (till after cakes are cooked)
  • Grate rind of lemon set aside.
  • Place butter, sugar and eggs into a large bowl and whisk until light and smooth.
  • Add flour, milk and lemon rind, mix again.
  • Spoon the cake mixture into the cake trays.
  • Bake for around 20 minutes until golden.
  • Leave 5 minutes then turn out.
  • Prick the cake with a small skewer a few times the place a little lemon juice on a teaspoon and sprinkle of a few of the cakes at a time, whilst the cakes are still warm.
  • Leave to cool completely.
  • Pipe the cream onto the buns and place a lemon sweet in the middle.
  • Enjoy!








Thursday, 24 January 2013

Lemon Tea : Day 24 #runstreak ...

Serves 4 mugs 6 cups


Ingredients

2 Teabags

2 Lemons

2 Pints of Boiling water

Method

Pre heat the teapot with boiling water

Wash and slice 2 lemons, discard the ends and take the pips out

Empty out the water that's been keeping the tea pot warm

Place the tea bags and lemon in the pot and add 2 pints of boiling water

Leave to stand for 10 minutes

Stir and serve

Healthier tea option with no milk and the taste of lemon = no biscuits,,, good result?

Friday, 25 March 2011

Lemon Cake...


Makes 12

What you need

  • 2 eggs
  • 175g / 6oz caster sugar
  • 150g/ 5 & half oz soft margarine
  • Plus extra for greasing
  • Finely grated rind of 1 lemon
  • 175g/6oz self raising flour
  • 125 ml/4 fl oz milk
  • Icing sugar for dusting

Syrup

  • 140g/5 oz icing sugar
  • 50ml/2 fl oz lemon juice


Method

  • Pre-heat oven to 180c/350f/gas mark 4.
  • Grease an 18-cm/7-inch square tin and line with non-stick baking paper.
  • Place the eggs,caster sugar,and margarine in a mixing bowl and beat hard until smooth and fluffy.
  • Stir in lemon rind,then fold in flour.
  • Stir in milk,mix evenly,then spoon into the prepared cake tin,smooth so nice and level.
  • Bake in the pre-heated oven for 45-50 minutes,or until golden brown and firm to touch.
  • Remove from the oven and stand the tin on a wire rack.
To make the syrup

  • Place the icing sugar and lemon juice in a small saucepan and heat gently,stirring until all the sugar dissolves,do not boil.
  • Prick the warm cake all over with a skewer, and spoon the hot syrup evenly over the top, allowing it to be absorbed.
  • Leave to cool completely in the tin,then turn out the cake, cut into 12 pieces and dust with a little icing sugar before serving.


This is not my recipe all credits go to

Big Book of Baking
Big Book Of Baking    


                                                                                         

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