14
Method:
1
Line a 2lb loaf tin with non-stick baking paper or a paper loaf liner.
Preheat the fan oven to 160°C/ Gas Mark 3.
2
Put all the ingredients into the Mixing Bowl, fit the Beaters with
Bowl Scraper and Bowl Cover.
3
Mix on speed 3 for 1 minute and then increase to speed 5 for a
further minute.
4
Pour the mixture into the prepared tin.
5
Bake in the centre of the oven for about an hour, covering with
baking paper after 30 minutes if becoming too brown. Test with a
fine skewer in the middle of the loaf, if it comes out clean the cake
is ready.
6
Put the icing sugar into a small bowl and mix in the lemon juice.
7
Whilst the cake is still warm prick the surface with a fine skewer or
cocktail stick and spoon over the lemon syrup. Leave to cool
completely in the tin.
Ingredients:
•
170g self -raising flour
•
170g caster sugar
•
110g unsalted butter, softened
•
Zest of a lemon
•
2 medium eggs
•
4 tbsp milk
Syrup:
•
13 tbsp icing sugar, sieved
•
Juice of a lemon
Quick Lemon Drizzle Cake
Preparation time: 10 minutes
Cooking time: 1 hour
Method:
1
Line 2 x 20cm sandwich tins with non-stick baking paper circles.
2
Preheat the fan oven to 170°C/ Gas Mark 4.
3
Put the sugar and margarine into the Mixing Bowl, sieve in the flour
and baking powder and add the eggs.
4
Fit Beaters with Bowl Scraper and the Bowl Cover.
5
Mix, for 1 minute on speed 3 until all ingredients are fully
incorporated.
6
Divide the mixture equally between the tins.
7
Bake the cakes in the middle of the oven for about 30 minutes or
until golden brown, well risen and springy to the touch.
8
Remove from the tins and cool completely on a wire rack.
9
Meanwhile make the buttercream: fit the Beaters with Bowl Scraper
to the Mixing Bowl.
10
Put the margarine in the Mixing Bowl, fit the Bowl Cover and mix for
20 - 30 seconds on speed 3.
11
Add half the icing sugar and mix again until combined.
12
Add the remaining icing sugar through the chute while the Mixer is
running. Refrigerate before use if required.
13
To serve, fill the cake with jam and buttercream and dust the top
with a little sieved icing sugar.
Ingredients:
•
150g caster sugar
•
150g soft margarine
•
150g self-raising flour
•
1½ level tsp baking powder
•
3 medium eggs, beaten
Filling (Buttercream):
Preparation time: 5 minutes
•
100g soft margarine
•
200g icing sugar, sieved
•
Seedless raspberry jam
One Stage Victoria Sandwich
Preparation time: 10 minutes
Cooking time: 30 minutes
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