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Happy baking darlings!
INGREDIENTS
* 175g caster sugar
* 175g softened butter
* Grated zest and juice of 1 big lemon
* Grated zest and juice of 1 big orange
* 4tbsp milk
* 2 eggs
* 175g self-raising flour
* 3tbsp granulated sugar
METHOD
Preheat the oven to 180°C/gas 4. Grease and line the base of 1 large (900g) or 2 small (450g) loaf tins. Place the caster sugar, butter and lemon and orange zest in a bowl and beat together until pale and creamy. Add the milk, and then beat in the eggs, one at a time, with a spoonful of the flour.
Mix in the remaining flour and spoon into the prepared tin/tins, levelling the surface. Bake in the oven for about 45 minutes for a large cake, or 30 minutes for smaller cakes, until they are golden and a skewer comes out clean when inserted in the centre.
Place the lemon and orange juice in a saucepan, bring to the boil and allow to reduce to about 3tbsp. Leave to cool, and then stir in the granulated sugar until it just starts to dissolve.
As soon as the cake comes out of the oven, prick it with a skewer several times, then slowly pour the lemon and orange sugar all over the top, letting it soak into the cake. Leave to cool completely in the tin before turning out.
The cake will stay fresh for 3 to 4 days in an airtight container, and will also freeze really well.
So harap2 kawan2 leh la imagine eh betapa sedapnya Lemon Drizzle Cake ni... tambah2 lagi kalau di padokkan ngan freshly grounded
black coffee... ngeeee~~~~
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