Recipe Post N0.12- Lemon Drizzle Fingers

Hiya everyone! 

I hope you are all well. First and foremost, I would like to say a big thank you for all your lovely comments and praise on last week's post. One of the greatest elements of blogging is being acknowledged for the hard work exerted into a blog post.

Moving swiftly onto today's post, it appears as though I'm going through a phase of only baking with lemons. I was suspecting whether I was doing the same with ground almonds as I baked with ground almonds twice in a row and it seems apparent the same thing is occurring with lemons. So I apologize if my posts over the past couple of weeks cause you to dislike ground almonds and lemons.

In order to bake this scrummy, easy drizzle fingers, you'll need:

200g of butter, softened

200g of golden caster sugar( can't seem to find this particular sugar anywhere. Let me know where you can find this particular sugar in the comments below)

4 large eggs 

100g of fine cornmeal

140g of self-raising flour

zest of 3 lemons

For the swirl and drizzle:

4tbsp of lemon curd

5tbsp of golden caster sugar

zest and juice of 1 lemon

Method:

Firstly, pre-heat the oven to 180C/ 160 fan oven/ Gas Mark 4 and ensure there is a shelf ready in the middle of the oven.

With that, butter a rectangular baking tray or small roasting tin and line with baking paper.

Place all the cake ingredients alongside a pinch of salt into a large mixing bowl and beat until creamy and smooth with electric beaters.

Scoop into the tin and level the top. Spoon the lemon curd over the batter in thick strips and using the handle of the spoon to swirl the curd into the cake.

Be subtle with this as too many swirls will not show up onto the cake.

Bake the cake for approximately 35 minutes or until golden brown and risen.

By now, the cake should've shrunk away from the sides of the tin ever so slightly and feel springy to touch.

Allow the cake to cool within the tin for 10 mins. Carefully lift the cake out of the tin and place onto a cooling rack.

To make the drizzle, mix 4 tbsps of sugar and lemon juice together and spoon over the cake. Toss the lemon zest with the final 1 tbsp of sugar and scatter over the top. 

Let the cake cool completely, then lift onto a board,peel away the sides of the baking paper, cutting the cake into fingers.

And listo! SNAPSHOTS:

 

Before you go....


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#sweetreats xxx