Lemon drizzle cake
225g unsalted butter , softened 225g caster sugar 4 eggs finely grated zest 1 lemon 225g self-raising flour
FOR THE DRIZZLE TOPPING
juice 11⁄2 lemon 85g caster sugar
1. Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. 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. Leave in the tin until completely cool, then remove and serve.
bloomin' brilliant brownies
• 200g dark Fairtrade chocolate (70% cocoa solids), broken up
• optional: 75g dried sour cherries
• optional: 50g chopped nuts
• 80g cocoa powder, sifted
• 65g plain flour, sifted
• 1 teaspoon baking powder
• 360g caster sugar
• 4 large free-range or organic eggs
• optional: zest of 1 orange
• optional: 250ml crème fraîche
Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.
Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.
1 1/2 tsp baking powder
40g unsalted butter, room temperature
140g caster sugar
1/2 tsp vanilla extract
120ml whole milk
12 large strawberries, chopped into small pieces
200g digestive biscuits
Makes 12 (big american style) or 18 normal cupcakes
Preheat oven to 170 (350 F, Gas mark 3).
In a small bowl mix together the flour, baking powder & salt. In a large bowl cream together butter & sugar until light & fluffy. On low speed add flour mixture and beat until you get a sandy consistency and everything is combined. Pour in the milk and vanilla extract and beat on a medium speed until everything is well mixed. Add the egg and beat for a few minutes to ensure the ingredients are well incorporated.
Divide the chopped strawberries between the paper cases. Spoon the cupcake mixture on top until 2/3 full and bake in the pre-heated oven for 20-25 mins, or until light golden and the sponge bounces back when touched. A skewer inserted into the centre should come out clean. Leave to cool slightly before transferring to a wire cooling rack to cool completely.
To make the icing, in a large mixing bowl, beat the icing sugar and butter together with electric whisk on a med-slow speed until well mixed. Add the cream cheese and best until incorporated. urn speed up and beat until light and fluffy (at least 5 mins) Do not overbeat, as it quickly can become runny.