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LEMON DRIZZLE CAKE
Serves 6-8
Ingredients:
- For the cake:
Zest of 2 unwaxed lemons
100g butter
175 self-raising flour
1 teaspoon baking powder
175g caster sugar
2 large eggs
4 tablespoon milk
- For the topping:
100g icing sugar
Juice of 1 lemon
1. Preheat the oven to Gas Mark 4 (180°C). Lightly grease a 450g loaf tin, line with greaseproof paper and then lightly grease the paper.
2. Place the lemon zest and all the remaining cake ingredients in a large bowl. Beat well until blended.
3. Pour the mixture into the tin and bake for 30 minutes or until golden.
4. Turn out onto a cooling rack.
5. To make the topping, mix the icing sugar and lemon juice, adding a drop of water if necessary to achieve pouring consistency.
6. Transfer the cake to a plate and drizzle the topping over.
Serves 6-8
Ingredients:
- For the cake:
Zest of 2 unwaxed lemons
100g butter
175 self-raising flour
1 teaspoon baking powder
175g caster sugar
2 large eggs
4 tablespoon milk
- For the topping:
100g icing sugar
Juice of 1 lemon
1. Preheat the oven to Gas Mark 4 (180°C). Lightly grease a 450g loaf tin, line with greaseproof paper and then lightly grease the paper.
2. Place the lemon zest and all the remaining cake ingredients in a large bowl. Beat well until blended.
3. Pour the mixture into the tin and bake for 30 minutes or until golden.
4. Turn out onto a cooling rack.
5. To make the topping, mix the icing sugar and lemon juice, adding a drop of water if necessary to achieve pouring consistency.
6. Transfer the cake to a plate and drizzle the topping over.
BROWNIES
Ingredients:
4 eggs
1 cup of chopped nuts
1 cup of flour
3 cups of sugar
125g unsweetened chocolate
125g butter
1. Preheat the oven to 200°C.
2. Melt the chocolat eand the butter in a small pan over a big pan of simmering water.
3. Put the yolks, the sugar, the flour, the nuts in the mixture.
4. Whip the whites of eggs.
5. Mix the whites and the mixture.
6. Put it into a greased baking tray. Bake in the preheated oven for 25 minutes.
7. When cold, cut it into 5cm squares and serve.
Ingredients:
4 eggs
1 cup of chopped nuts
1 cup of flour
3 cups of sugar
125g unsweetened chocolate
125g butter
1. Preheat the oven to 200°C.
2. Melt the chocolat eand the butter in a small pan over a big pan of simmering water.
3. Put the yolks, the sugar, the flour, the nuts in the mixture.
4. Whip the whites of eggs.
5. Mix the whites and the mixture.
6. Put it into a greased baking tray. Bake in the preheated oven for 25 minutes.
7. When cold, cut it into 5cm squares and serve.
Carrot Cake With Cream Cheese Frosting
Cake
2 3/4 cups grated carrots
1 cup puréed pineapple
2 1/4 cup flour or cake flour
1 1/2 cups sugar
1/2 cup brown sugar
1 tsp. baking powder
1 1/4 tsp. baking soda
4 eggs
1 cup vegetable oil
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
Optional Add Ins
1/2 cup nuts and/or raisins
Frosting
16 oz. cream cheese
5 cups confectioner's sugar
2 tsp. vanilla extract
Makes a double layer nine inch cake
Pre-heat oven to 350°F.Grease and flour 2 9 inch cake pans.
Mix dry ingredients together in a large bowl. Blend in oil then beat in eggs 1 at a time. Stir in pineapple purée and carrots and mix until well blended. Pour into the two greased pans and bake for about 30 minutes or until a cake tester comes out clean. Remove cakes from oven and allow them to set for 3-5 minutes. Remove from pans and cool completely on a wire rack before frosting.
Beat cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioner's sugar. Frost cake when it is completely cooled.
2 3/4 cups grated carrots
1 cup puréed pineapple
2 1/4 cup flour or cake flour
1 1/2 cups sugar
1/2 cup brown sugar
1 tsp. baking powder
1 1/4 tsp. baking soda
4 eggs
1 cup vegetable oil
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
Optional Add Ins
1/2 cup nuts and/or raisins
Frosting
16 oz. cream cheese
5 cups confectioner's sugar
2 tsp. vanilla extract
Makes a double layer nine inch cake
Pre-heat oven to 350°F.Grease and flour 2 9 inch cake pans.
Mix dry ingredients together in a large bowl. Blend in oil then beat in eggs 1 at a time. Stir in pineapple purée and carrots and mix until well blended. Pour into the two greased pans and bake for about 30 minutes or until a cake tester comes out clean. Remove cakes from oven and allow them to set for 3-5 minutes. Remove from pans and cool completely on a wire rack before frosting.
Beat cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioner's sugar. Frost cake when it is completely cooled.
