Dine at Mine ~ Recipes
Desserts
Lemon Drizzle Cake by Trinity Chief Executive, Anne Hooper
Cook in lined 2lb loaf tin @ 180c or 350F for 45/50 minutes
Syrup
6 oz. caster sugar
4 oz. soft margarine or butter
6oz. self raising flour
1 tsp baking powder
2 large eggs
4 tbs milk
Grated rind of one lemon – or two for sharper taste
2 oz (50g) caster sugar
2 x small carton (250g) natural bio yogurt
white bread, thin sliced and crusts removed
Choose one or two berries for decorating each serving and place the rest of the fruit in bowl. Hull and pick over the fruit, if necessary. Add half the sugar and toss the fruit in this and set aside for 1 hour for the juice to be released from the fruit (will happen more quickly with frozen or tinned fruit).
Blend the rest of the sugar in to the yogurt mixture. Chop the bread in to 1 cm squares. In tall sided glasses or bowls, spoon some of the fruit mixture, then a little of the yogurt mixture, then a layer of bread cubes. Repeat ending on a layer of yogurt mixture.
For the cake
Grate zest 3 unwaxed lemons
200g softened butter
200g caster sugar
3 eggs
250 g self-raising flour
For the meringue
2 egg whites
100g caster sugar
For filling
250g tub mascarpone
2 tbsp sifted sugar, plus a little extra for dusting
Half a 450g jar of lemon curd
Heat over to 160C/fan 140C/gas 3. Line base of two 20cm sandwich tins with non-stick paper. Put all the cake ingredients in a bowl, then beat for 2-3 minutes until light and fluffy. Spoon into tins, level the tops.
Whisk the egg whites until still, then gradually add the sugar, whisking until the meringue is stiff. Spoon half over each cake and spread to within 2sm of the edges. Swirl the meringue with the top of a knife.
Bake the cakes for 35-40 minutes until the meringue is crisp and golden and the cake firm. Test by inserting a skewer throught the meringue – if just a few crumbs stick to the skewer, the cake is ready. Cool in the tins for 10 minutes, the invert each cake ontoa wire rack so the meringue is uppermost. Leave to cool completely. The cakes will keep for up to 2 days in a tin at this stage.
125g plain flour
1 tsp baking powder
1 large or 2 small eggs
lemon juice to sprinkle
sliced fruit: plums (stoned), apricots, cherries etc.
Put all ingredients apart from the fruit into the food processor and mix till creamy and all ingredients are incorporated. Spoon into lined flan or shallow cake tin and smooth the batter into an even layer. Arrange the sliced fruit over the batter in one layer. Sprinkle with lemon juice.
Bake in preheated oven 180°C/350°F for approx. 45 mins or until done. Timing will depend on size of tin but should be obvious as it will start to come away from the sides. If wished, sprinkle with icing sugar about 10 mins before the end of the cooking time. Serve warm with cream, ice-cream or crème fraîche.