Recipes

Two Day Summer Show

Class 94 - Lemon Drizzle Cake

125g baking margarine

85g caster sugar

2 large eggs-beaten

Zest of 2 lemons

175g SR flour

4 tablespoons milk, approx

For the topping

The juice of the 2 lemons

100g icing sugar

Grease and line a 900g (2lb) loaf tin with parchment/grease proof paper.
Preheat the oven to 180C (if using fan check manufacturer’s instructions), gas mark 4.
Cream together the margarine and sugar until pale and fluffy.
Beat in the eggs a little at a time and fold in the lemon zest.
Fold in the flour and the milk to give a soft dropping consistency.
Pour into the prepared loaf tin.
Bake for about 40- 45 minutes until a skewer inserted comes out clean.
Make the topping by dissolving the icing sugar in the lemon juice.
Directly the cake is cooked slowly drizzle the hot syrup over the cake, allowing some to seep into the cake.
Leave to cool in the tin for 15 minutes then remove onto a wire rack.

For the cake

One and a half rounded tablespoons cocoa

3 tablespoons hot water

170g soft margarine

170g caster sugar

3 eggs

170g self raising flour

1 teaspoon of baking powder

For the fudge icing

56g margarine

28g cocoa

225g icing sugar

Approx 2 tablespoons milk

A little warmed apricot jam- sieved

Chocolate decorations of your choice

Preheat the oven to 180C (if using a fan oven please check maker’s instructions), gas 4
Grease and base line two 18 cm (7inch) tins.
Blend the cocoa with the hot water in a large bowl and leave to cool.
Add the remaining cake ingredients and mix thoroughly until smooth.
Divide the mixture evenly between the two tins and smooth over and bake in the pre heated oven for 25-30 minutes until the cakes have shrunk back slightly from the tin and they sink back when pressed lightly with the finger. Turn out onto a wire rack and leave to cool.
To make the icing melt the margarine in a saucepan add the cocoa and cook for one minute. Remove the pan from the heat and stir in the milk and icing sugar. Beat until smooth you need a spreading consistency.
Spread a little warmed sieved apricot jam to the underside surface of one of the cakes (this will be the middle of the cake) and top with half the fudge icing.
Place the remaining cake on top brush with apricot jam as before and finish with the remaining icing- warmed if it is too thick.
Decorate to your taste.