The Courier-Mail - QWeekend - - FOOD -

Serves 6

Sponge: 100g caster sugar

100g soft­ened but­ter

100g self-rais­ing flour

2 XL eggs

Zest of 1 lemon

1 tsp vanilla essence Top­ping: 100ml thick­ened cream

Few drops vanilla essence

2 tsp ic­ing sugar, plus ex­tra for dust­ing

½ pun­net rasp­ber­ries

½ pun­net blue­ber­ries

A few mint or lemon balm leaves 1 Mix caster sugar, but­ter, flour, eggs, lemon zest and vanilla un­til creamy, then spoon into a medium mi­crowave-proof bak­ing dish or large cof­fee mug. Mix­ture should come to a lit­tle un­der half­way up dish or mug. 2 Mi­crowave on high for 40 sec­onds (based on an 800-watt oven), al­low­ing ad­di­tional time if your mi­crowave oven is less pow­er­ful. Leave to stand for 1 minute be­fore serv­ing. 3 Lightly whisk cream along with vanilla and ic­ing sugar to soft peaks. 4 Dust sponge with ad­di­tional ic­ing sugar, add a dol­lop of cream and top with rasp­ber­ries, blue­ber­ries and torn mint or lemon balm leaves.  Wine match: 2014 Bal­lan­dean Syl­vaner ($25)

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