Mykidstime Food March 2010 Recipes

Lemon Drizzle Cake

For the cake;

200g butter, softened
200g caster sugar
200g self-raising flour
3 eggs

For the drizzle;

Juice and Zest of 1 lemon
75g caster sugar

Pre-heat oven to 180ºC.  You will need 1 loaf tin, lined with baking paper.

Put all the ingredients for the cake into a food processor and whizz until smooth.  Pour into your lined loaf tin and bake in the oven for 25 – 30 minutes until risen and golden.

Just before your cake is cooked make your drizzle.  Put the juice and zest of the lemon into a small pot together with the sugar. Bring to the boil over a low heat until the sugar is dissolved.  Once the cake is cooked remove from the oven and cool slightly on a wire rack.  Pour the drizzle over the cake and allow to cool completely before serving.

Iced Almond Cake

For the cake;

115g (4oz) ground almonds
115g (4oz) icing sugar
85g (3oz) plain white flour
3 free range egg yolks
125ml (4 fl oz) melted butter

Icing

You will need a 7in round tin with shallow sides

Pre-heat the oven to 150ºC (Fan). Grease the tin well with melted butter, then dust with a little flour.

Put all the dry ingredients into a bowl and mix well.  Make a well in the centre and add in the egg yolks and the cooled melted butter.  Stir until all the ingredients are mixed.  Make a hollow in the centre and tap the tin on the side to release any air bubbles.  The mixture may seem quite stiff but that’s normal.

Bake for 35 mins.  Leave to cool in the tin for 5 minutes before turning on to a wire rack.  Allow to cool before icing.

To make the icing, sieve the icing sugar into a bowl and mix in the water.  Stir this really well, the more you stir the whiter the icing gets.  It should have a thick consistency.  Use a palette knife dipped in hot water and dried to spread the icing evenly over the cake.  Decorate how you please.