IDMark2
Dodgy Aerial
- Location
- On the Roof
You may find that baking suits your OH's precision cooking strengths better SatNav...
Tea? (Part 4)
- Thread starter the_mikey
- Start date
- Status
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SatNavSaysStraightOn
Changed hemispheres!
- Location
- ɐᴉlɐɹʇsn∀ 'ɐɹɹǝquɐƆ
welsh dragon
Thanks but no thanks. I think I'll pass.
I can post one up tomorrow. It's on the laptop not my tablet...
Thank you.
Your welcome.
it will be a bit of a squeeze though, sending to you over the internet 
but i'll give it a go.
I thought you still had a stagecoach that comes to town once a week, why not send it on that?Your welcome.
classic33
Leg End Member
Dairy-free · Gluten-free · Low-fat · Low-GIdon't worry Mrs WD is going to have to make another one! She failed to make this one SNSSO proof and as a member of another forum, that is unforgivable especially since she knows I'm bed bound and unable to make my own!
Ingredients
225g unsalted butter, softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self-raising flour
For the drizzle topping
juice 1½ lemons
85g caster sugar
Method
Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon 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.
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 juice of 1 1/2 lemons and 85g caster 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. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Prep:15 mins
Cook:45 min
Skill level: Easy
Servings: Cuts into 10 slices
kcalories:399
protein: 5g
carbs: 50g
fat: 21g
saturates:13g
fibre: 1g
sugar: 33g
salt: 0.3g
classic33
Leg End Member
See above post
welsh dragon
Thanks but no thanks. I think I'll pass.
classic33
Leg End Member
Peanut!
welsh dragon
Thanks but no thanks. I think I'll pass.
classic33
Leg End Member
No mention of butter! Dairy Free Lemon Drizzle cake
Ingredients
2 large lemons, well scrubbed
300g granulated sugar
200g free from sunflower spread, plus extra for greasing
3 large eggs
200g self-raising flour
½tsp baking powder
Method
Preheat the oven to 190°C/fan oven 170°C/Gas 4. Base line a loose-based 20cm deep, round cake tin with nonstick baking paper and grease with a little of the sunflower spread. Finely grate the lemon zest. Put 200g of the sugar, 200g sunflower spread, eggs, flour, baking powder and lemon zest in a food processor and blend on the pulse setting until thick and smooth. Spoon the cake batter into the prepared tin and level the surface. Bake for 35-40 minutes or until well risen, firm and pale golden brown. Remove from the oven and cool in the tin for 5 minutes.
Squeeze one of the lemons and mix 3 tbsp of the juice with the remaining 100g granulated sugar. Run a round-bladed knife around the cake to loosen the sides. Using an oven cloth, turn the cake out gently onto a wire rack set above a small tray or plate. Remove the nonstick baking paper and gently turn the right way up. Make 50 deep holes in the cake using a skewer. Slowly and gradually, spoon over the lemon sugar, stopping every now and then to allow it to penetrate the sponge. The icing will begin to run down the sides of the cake but this is fine. Leave to set for at least an hour before serving or until the cake has cooled and the icing has crystallised.
Ingredients
2 large lemons, well scrubbed
300g granulated sugar
200g free from sunflower spread, plus extra for greasing
3 large eggs
200g self-raising flour
½tsp baking powder
Method
Preheat the oven to 190°C/fan oven 170°C/Gas 4. Base line a loose-based 20cm deep, round cake tin with nonstick baking paper and grease with a little of the sunflower spread. Finely grate the lemon zest. Put 200g of the sugar, 200g sunflower spread, eggs, flour, baking powder and lemon zest in a food processor and blend on the pulse setting until thick and smooth. Spoon the cake batter into the prepared tin and level the surface. Bake for 35-40 minutes or until well risen, firm and pale golden brown. Remove from the oven and cool in the tin for 5 minutes.
Squeeze one of the lemons and mix 3 tbsp of the juice with the remaining 100g granulated sugar. Run a round-bladed knife around the cake to loosen the sides. Using an oven cloth, turn the cake out gently onto a wire rack set above a small tray or plate. Remove the nonstick baking paper and gently turn the right way up. Make 50 deep holes in the cake using a skewer. Slowly and gradually, spoon over the lemon sugar, stopping every now and then to allow it to penetrate the sponge. The icing will begin to run down the sides of the cake but this is fine. Leave to set for at least an hour before serving or until the cake has cooled and the icing has crystallised.
Bobby Mhor
Legendary Member
- Location
- Behind You
classic33
Leg End Member
Any dairy in peanut butter?Now you've changed it.
classic33
Leg End Member
OP
OP
the_mikey
Legendary Member
- Location
- South Gloucestershire
- Status
