CLAS­SIC CAKES… REIN­VENTED! YOU’LL LOVE OUR NEW TWISTS ON TH­ESE OLD FAVOURITES

Can’t bet­ter a clas­sic? Sorry, we beg to dif­fer – th­ese fab­u­lous recipes are all based on bak­ing icons, but with some de­li­cious new twists

Woman & Home - - Contents -

1 HEAT THE OVEN TO 180C, GAS 4. FOR

THE SPONGE, BEAT THE BUT­TER AND SUGAR TO­GETHER UN­TIL PALE AND FLUFFY, THEN

ADD THE LEMON ZEST AND JUICE, AND THE MARZIPAN PIECES – TRY TO KEEP THEM SEP­A­RATE SO THEY DON’T STICK TO­GETHER.

2 BEAT IN THE EGGS ONE AT A TIME, BEAT­ING WELL AF­TER EACH AD­DI­TION. THE MIX­TURE WILL PROB­A­BLY CURDLE BE­CAUSE OF THE LEMON JUICE – DON’T WORRY, IT WILL COME BACK TO­GETHER WHEN THE FLOUR IS ADDED. SIFT IN THE FLOUR, STIR THROUGH THE AL­MONDS AND BAK­ING POW­DER, AND BEAT BRIEFLY UN­TIL SMOOTH.

3 TRANS­FER THE MIX TO THE CAKE TIN, LEVEL THE TOP AND BAKE IN THE MID­DLE OF THE OVEN FOR 20 MINS, BE­FORE TURN­ING THE OVEN DOWN TO 170C, GAS 3, AND BAK­ING FOR A FUR­THER 50 MINS. COVER THE TOP OF THE CAKE WITH FOIL IF IT BE­GINS TO LOOK

TOO DARK, BUT ONLY AF­TER IT’S BEEN COOK­ING FOR 30 MINS.

4 ABOUT 5 MINS BE­FORE THE END OF COOK­ING TIME, MAKE THE DRIZ­ZLE. PUT THE LEMON JUICE AND AMARETTO IN A PAN, AND HEAT UN­TIL STEAM­ING. STIR THROUGH THE SUGAR UN­TIL DIS­SOLVED. WHEN THE CAKE IS COOKED, PIERCE IT ALL OVER WITH A SKEWER AND POUR OVER THE SYRUP. IT WILL TAKE A WHILE TO BE AB­SORBED, SO BE PA­TIENT! ONCE ALL THE LIQ­UID HAS BEEN AB­SORBED, RE­MOVE THE CAKE FROM THE TIN AND LEAVE TO COOL COM­PLETELY. YOU CAN FREEZE

THE CAKE FOR A MONTH AT THIS POINT.

5 FOR THE GLACÉ IC­ING, MIX THE IC­ING SUGAR WITH JUST ENOUGH LEMON JUICE SO THAT YOU HAVE A THICK GLACÉ IC­ING. SPOON OVER THE CAKE AND EDGE DOWN THE SIDES WITH THE BACK OF A SPOON. IF IT NEEDS READJUSTING ONCE ON THE CAKE, USE A WET FIN­GER TO PUSH IT INTO PLACE. DEC­O­RATE WITH TOASTED FLAKED AL­MONDS AND

LEMON ZEST, AND SERVE. THIS WILL KEEP IN AN AIRTIGHT CON­TAINER FOR 3-4 DAYS.

Not an Amaretto fan? Use al­mond ex­tract to add a non-al­co­holic hint of nut­ti­ness

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