Lemon & violet drizzle cake

Name: Lemon & violet drizzle cake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 15
Cuisine: Global
Ingredients: 100 grams softened butter; 175 grams self-raising flour; 1 teaspoon baking powder; 175 grams golden caster sugar; 2 larges eggs; 6 Tbsps milk; 1 large finely grated rind of lemon; 1 null juice of lemon (you need 3 tablespoons); 100 grams golden caster sugar; 1 ball mimosa and crystallised violets, to decorate

Lemon & violet drizzle cake takes around 1 hour and 5 minutes from beginning to end. This recipe serves 15. One portion of this dish contains roughly 3g of protein, 7g of fat, and a total of 175 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, juice of lemon, rind of 1 lemon, and a few other things to make it today.

Instructions

Preheat the oven to 180C/Gas 4/fan oven 160C. Butter and line the base of a shallow oblong tin (about 18x28cm/7x11in) with baking parchment. Tip all the cake ingredients into a large mixing bowl and beat for 2-3 minutes, until the mixture drops easily off the spoon.

Ingredients you will need

Butter

Base

Equipment you will use

Mixing Bowl

Oven

Spoon the mixture into the tin and smooth the surface with the back of a spoon.

Bake for 30-40 minutes, until golden and firm to the touch. Meanwhile, make the icing: beat together the lemon juice and sugar, pour the mixture evenly over the cake while it is still hot, then leave to cool.

Ingredients you will need

Lemon Juice

Icing

Sugar

Equipment you will use

Oven

Cut the cake into 15 squares. Top each one with a crystallised violet and mimosa ball.

Equipment

Mixing Bowl

Oven

Ingredients

Servings:

100grams

softened butter 175grams

self-raising flour 1teaspoon

baking powder 175grams

golden caster sugar 2larges

eggs 6Tbsps

milk 1large

finely grated rind of lemon 1null

juice of lemon (you need 3 tablespoons)100grams

golden caster sugar 1ball

mimosa and crystallised violets, to decorate

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.