Lemon Drizzle Traybake

Hello everyone, how have you all been? It’s been a while since I have posted something here. The last few months have not been too good for me, and I have become kinda lazy… :(. But hey, I’m back, and here’s something that will really brighten up your day — a delicious lemon traybake with lemon syrup drizzled on top.

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This sheet cake is extremely fluffy and moist, and has a slight crunch from the lemon juice- sugar mixture poured on top. It is sweet and tangy, and very fragrant, thanks to the lemon zest incorporated into the batter. The recipe calls for self-rising flour. I rarely use self-rising flour, I just substitute (1 cup all-purpose flour+ 11/2 tsp baking powder + 1/4 tsp salt) for every 1 cup of self-rising flour called for in the recipe. But since I had some leftover SR flour in my pantry, I decided to use it. The recipe suggests you make the batter in a food processor, but I used my trusty old handmixer to do the work and it worked out just fine.

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Delicious eaten as it is, I have a feeling it would be even better with a scoop of vanilla ice cream…yummm. Try it and let me know, will ya?

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Lemon Drizzle Traybake

Recipe source: Gorgeous Cakes by Annie Bell

Ingredients:

1 cup unsalted butter, cubed

1 cup sugar

3 medium eggs

2/3 cup milk

1+2/3 cups self-rising flour, sifted

11/2 tsp baking powder, sifted

Finely grated zest and juice of 2 lemons

1 cup granulated sugar

Method:

Preheat the oven to 350 deg F and butter a 13-by-9 inch baking tray.

Put the butter and sugar in a food processor and beat together until pale and fluffy. Incorporate the eggs, one at a time, scraping down the sides of the bowl if necessary, then add the milk and whizz until creamy.

Gradually add the flour and baking powder through the funnel with the motor running, then incorporate the lemon zest.

Transfer the mixture to the prepared tray, smoothing the surface, and bake for 30 minutes until golden and shrinking slightly from the sides, or a skewer comes out clean from the center.

Run a knife/spatula around the edge of the tray and prick the cake with a skewer at about 1-inch intervals.

Combine the lemon juice and granulated sugar in a bowl, stirring to evenly distribute it, then spoon over the top of the cake.

Let it cool, allowing the juice to sink into the cake.

The surface should have a lovely crystalline sheen. Cut into whatever size or shape you fancy.

Winnie the Pooh and Friends Cake

This is my first cake of the year, made for a sweet little boy who celebrated his second birthday recently. It is a two-tiered Winnie the Pooh and Friends cake covered in fondant. Every single thing on the cake was made out of fondant. I just loved those little honey pots and those mushrooms. It was a really fun cake to create and the birthday boy loved his Pooh cake.

Taking this to Fiesta Friday at The Novice Gardener!

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Almond Joy Truffle Cake ….An Ode to my Favorite Candy!


ImageDon’t you just love Almond Joy?… I do!..I really do. I can eat one any time of the day..or night, for that matter.. I also have a special relation with this beautiful candy bar. My second day in the US – newly married, missing home badly, hubby at work, alone in the new house, miles and miles of white snow around, cold and scared, almost on the verge of crying, I wandered aimlessly through the rooms, and there it was….two large packets of some candy called ‘Almond Joy’. It said chocolate (hmmm),  it said coconut ( interested), it said almonds (definitely interested), and it said joy ( smiling now). I popped one in my mouth, then the next one , then another one, and another. I had found my first friend here in the US – the very sweet and joyful, Almond Joy!
This cake has all the elements of the candy in the form of a luscious, melt-in-your-mouth flourless chocolate truffle cake, a moist and sweet coconut topping, and toasted almonds on top. This one sure is a keeper and I know I”ll be making it again, and again, and again!…