Monday, 27 June 2016

My Little Chef - Lemon Drizzle Cake Slices

Now admittedly William has made a Lemon Drizzle cake before but that was for a centre piece cake and not for lemon drizzle cake slices. This also gave him the opportunity to alter and perfect the recipe.
Laura was very jealous last year when she saw that William had made cake for #BML15 that she had requested he made something for her and this was it.
So, although the recipe and the method is similar it is the updated type!



225g Butter, softened
225g Caster Sugar
275g Self-raising Flour
2 Teaspoons Baking Powder
4 Eggs
4 Tablespoons Milk
Finely grated rind of 3 Lemons

Crunchy Topping

225g Granulated Sugar
Juice of 3 Lemons

This recipe is quite straightforward:
Measure all the ingredients into a large bowl and beat well until fully blended. Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture; level the top gently with the back of the spatula.

But, if you want to follow the step by step guide here you go.

1. Pre-heat the oven to 160°C/325°F/Gas 3.

William started by carefully measuring out the self raising flour.

He then measured out the caster sugar and added it to the flour within a bowl.

He then carefully measured out the 2 teaspoons of baking powder and added it into the bowl.

Using softened butter William measured out the 225g. William  measured this out last as he wanted to keep the tray clean where the sugar stuck to it last time after putting the butter in first.

He very carefully then grated the 3 lemons onto a plate and placed it into the mix. Previously he only used 2 lemons and wanted to increase the flavour!

 Now, you will need to be careful, this is dangerous as proven when I grated my thumb! Of course William didn't, he's the expert!

He then cracked and broke the 4 eggs into the bowl.

Using a whisk, William blended all the ingredients together until it was smooth; he made sure to scrape the sides and whisk again to avoid lumps.

Using the spatula he carefully tipped and moved the mixture into a baking tin. William was keen last time on using the tin that we bake bread in as he wanted it to be a prominent centrepiece but with the aim being slices he placed it into a rectangular and flat tin.

We then placed the tin in the middle of the pre-heated oven for about 35-40 minutes or until the cake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.

Whilst that was baking William concentrated on making the crunchy topping. He cut the 3 lemons in half and squeezed them into a separate bowl.

He then measured out the sugar. He decided to do more this time as he didn't think the previous one had a white shine that he wanted.

He then carefully mixed the sugar and lemon juice together.

Once baked we placed the cake on a rack to cool and placed it over a separate tin. We placed a separate tray underneath to allow us to make an easier transition for the next stage.

William, using a spoon, poured the topping over the cake. What you will find is that the topping will drip over the edges so the tray would catch the juice first. Once the dripping had stopped you can tip it back into the bowl and repeat this process until all the juice disappears.

As you can see, the cake had a lovely white glaze to it. William then put it into the fridge and allowed it to set.

Once set he cut it into slices.

What you can see it that there is now a top crunchy covering but you may also see that the top of the sponge is now slightly gooey where the juice has soaked into it.

This is a great recipe and I am pleased that William decided to change and adapt it. It tasted really good and had that mix of being soft and crunchy. If you want to check then tweet @laura_babykicks and see what she thinks!

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