basesixty

Tag: lemon

  • Lemon Drizzle Cake

    Makes 1 cake

    You will need:

    • 100g/4oz soft margarine
    • 175g/6oz caster sugar
    • 175g/6oz self-raising flour
    • 1 tsp baking powder
    • 2 large eggs
    • 4tbsp milk
    • finely grated rind of 1 lemon
      For the drizzle:
    • juice of 1 lemon
    • 100g/4oz caster or granulated sugar

    Preheat the oven to 180C/350F/Gas 4. Lightly grease and base line a 18cm/7in deep round cake tin with greased greaseproof paper.

    Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until smooth and well blended. Turn the mixture into the prepared tin and level the surface.

    Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed with a finger.

    Whilst the cake is baking, make the crunchy topping. Measure the lemon juice and sugar into a bowl and stir until blended. When the cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot. Leave in a tin until cold, then turn out and remove the paper.

    TIP: If you don’t have a 18cm/7in tin, a 20cm/8in tin will also work. You just may not get the height you would get using a 7cm tin

    Original recipe: Mary Berry – Baking Bible

  • Shrewsbury Biscuits

    Makes about 24 biscuits

    You will need:

    • 100g/3½oz unsalted butter, softened
    • 75g/2¾oz caster sugar, plus extra for sprinkling
    • 1 free-range egg, separated
    • 1 small unwaxed lemon, finely grated zest only
    • 200g/7oz plain flour, plus extra for dusting
    • 50g/1¾oz currants
    • 1–2 tbsp milk

    Preheat the oven 200C/180C Fan/Gas 6. Line three baking trays with baking paper.

    Put the butter and sugar in a bowl and beat until well combined and fluffy. Add the egg yolk and lemon zest. Sift in the flour and mix well. Stir in the currants and enough milk to make a fairly soft dough.

    Knead the dough on a floured work surface and, using a rolling pin, roll out the dough until 5mm/¼in thick. Using a 6cm/2½in fluted cutter, cut out 24 rounds. Transfer to the baking trays using a palette knife and bake for 8 minutes.

    Lightly beat the egg white using a fork.

    Remove the biscuits from the oven and brush the tops with the beaten egg white. Sprinkle over caster sugar and return to the oven for 5 minutes, or until pale golden brown and cooked though. Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely.

    TIP: These biscuits don’t spread very much while baking, so you don’t need to leave the usual ‘extra space’ as with other biscuits. I can normally get 12 on one tray!

    TIP: As these have a buttery taste, you really do need to use nice tasting butter for these. You will be able to taste old butter if used…

    TIP: You can replace the milk with a milk alternative (like oat milk) quite successfully.

    Original recipe: Mary Berry – Baking Bible