Swirly lemon drizzle fingers

Name: Swirly lemon drizzle fingers
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 18
Cuisine: Global
Ingredients: 200 grams butter, well softened, plus extra; 200 grams golden caster sugar; 4 larges eggs; 100 grams fine polenta or fine cornmeal; 140 grams self-raising flour; 3 zest lemons; 4 Tbsps lemon curd; 5 Tbsps golden or white caster sugar; 1 zest and juice lemon

Swirly lemon drizzle fingers might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 18. One serving contains 216 calories, 3g of protein, and 11g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have self-raising flour, caster sugar, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 55 minutes. Users who liked this recipe also liked Lemon Biscotti with Sour Lemon Drizzle, Swirly Dogs, and Swirly Temples.

Instructions

Heat oven to 180C/fan 160C/gas 4 and make sure theres a shelf ready in the middle of the oven. Butter a rectangular baking tray or small roasting tin, about 20cm x 30cm.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Cut out a sheet of baking paper a bit larger than the tin, then push it in and smooth it out with your hands so it sticks to the butter. Snip into the corners with a pair of scissors to get the paper to lie neatly.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Kitchen Scissors

Put all the cake ingredients and a pinch of salt into a large bowl, then use electric beaters to beat until creamy and smooth. Scoop into the tin, then level the top. Spoon the lemon curd over the batter in thick stripes. Use the handle of the spoon to swirl the curd into the cake not too much or you wont see the swirls once its cooked.

Ingredients you will need

Lemon Curd

Salt

Equipment you will use

Bowl

Bake for about 35 mins or until golden and risen. It should have shrunk away from the sides of the tin ever so slightly and feel springy. Dont open the oven before 30 mins cooking is up.

Equipment you will use

Oven

Leave the cake in the tin for 10 mins or until just cool enough to handle. Carefully lift out of the tin and put it onto a cooling rack, sat over a tray or something similar to catch drips of drizzle. To make the drizzle, mix 4 tbsp sugar and the lemon juice together and spoon over the cake. Toss the lemon zest with the final 1 tbsp sugar and scatter over the top.

Ingredients you will need

Lemon Juice

Lemon Zest

Sugar

Equipment you will use

Wire Rack

Let the cake cool completely, then lift onto a board, peel away the sides of the baking paper and cut the cake into fingers. Will keep in an airtight tin for 3 days.

Equipment you will use

Baking Paper