Lemon love

Lemon Loaf cake

 

Lemon cake

Ingredients

11/4 cups caster sugar

250g butter, softened

4 eggs, xl

1/2 tsp vanilla extract

2 cups self-raising flour

1/2 cup milk

Pinch of salt

For the glaze

1 cup icing sugar, sifted

juice of 1 lemon

Method

Preheat the oven to 180C.

Line a loaf tin with baking paper. In a large bowl, with an electric beater, beat the sugar and butter until smooth and pale.

Add the eggs, one at a time, beating well after each addition, add the vanilla extract.

Sift in the floor and fold into the mixture. Spoon the batter into the prepared loaf tine and bake for 45 -50 minutes or until a skewer comes out clean.

Remove the loaf from the oven and allow to cool.

For the glaze: in a small bowl whisk together the icing sugar and lemon juice, drizzle over the cake.

Slice and serve.

Cherry Clafoutis

a delicious summer treat

 
 

Cherry Clafoutis

Serves 4

Ingredients

11/2 cups cherries, pitted and halved

2 tbs butter, melted

1 tbsp caster sugar

1/2 cup flour

1/3 cup caster sugar

3 egg yolks

1 egg

1/4 cup cream

3/4 cup milk

Icing sugar to dust

Method

Preheat the oven to 170C.

Brush a 2L shallow oven-proof dish with melted butter and dust with icing sugar.

Scatter the cherries onto the base of the dish.

In a bowl whisk together the flour and sugar, add the eggs, cream and milk and whisk to combine.

Pour the mixture over the cherries and bake for 35-45 minutes or until puffed up and golden.

Allow to cool and serve dusted with icing sugar.

Almond Biscotti

Delicious

 
 

Ingredients

1/4 cup ground almonds

2 cups self-raising flour

1/2 cup granulated sugar

Pinch of salt

3 eggs - xl

2 tbsp butter, melted

1 tsp almond extract

100g blanched whole almonds

Method

Preheat the oven to 160C

Place the dry ingredients into the bowl of a stand mixer, stir to combine.

Add the butter, eggs and almond extract and beat to combine, about 2 minutes, then add the almonds and continue to beat until well mixed.

Form the dough into a cylindrical shape, place on a lined baking tray and bake for 35 minutes.

Allow to cool completely then slice into thin rounds with a serrated knife.

Place the rounds onto lined baking sheets and bake for an additional 10 minutes or until golden and crispy.