LEMON SPONGE CAKE RECIPE - BBC GOOD FOOD
Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat
Provided by Esther Clark
Categories Afternoon tea, Dessert
Total Time 1 hours 20 minutes
Prep Time 25 minutes
Cook Time 55 minutes
Yield Serves 10-12
Number Of Ingredients 11
Steps:
- Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
- Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
- Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
- When you’re ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
- To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.
Nutrition Facts : Calories 409 calories, FatContent 15 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 48 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.5 milligram of sodium
LAMB TIKKA SAMOSAS RECIPE - BBC GOOD FOOD
These Indian pastry parcels are freezable, so make a batch and keep some for a rainy day. Serve with cooling raita and crisp salad
Provided by Good Food team
Categories Main course
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield Makes 6
Number Of Ingredients 10
Steps:
- In a large, wide pan, heat 1 tsp oil. Season the lamb well and fry until browned all over. Add the tikka paste to the pan for another 2 mins until fragrant. Add the onion and carrot with the remaining 1 tsp oil, and fry for 5 mins until the veg has softened. Tip into a large bowl and mix with the mint, chutney and frozen peas. Leave to cool.
- Spread out a sheet of filo, with a short end towards you. Brush with oil all over. Fold each long edge into the centre by 5cm, so you have a long, narrow piece of filo. Add about 130g of mixture to the top left of the strip and fold the top right corner of filo over to make a triangle. Continue folding down the length of the pastry to make a samosa shape. Brush with more oil. Transfer to a baking tray lined with baking parchment, wrap in cling film and freeze. Use within 3 months.
- To cook from frozen, heat oven to 200C/180C fan/gas 6. Cook the samosas on their baking tray in the middle of the oven for 35-40 mins, turning over halfway through cooking, until golden and piping hot in the middle. Drain on kitchen paper to absorb excess oil and serve with salad, the extra chutney and raita.
Nutrition Facts : Calories 438 calories, FatContent 30 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.7 milligram of sodium
More about "extra wide parchment paper recipes"
LEMON SPONGE CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Afternoon tea, Dessert
Calories 409 calories per serving
- To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.
LAMB TIKKA SAMOSAS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 25 minutes
Category Main course
Cuisine Indian
Calories 438 calories per serving
- To cook from frozen, heat oven to 200C/180C fan/gas 6. Cook the samosas on their baking tray in the middle of the oven for 35-40 mins, turning over halfway through cooking, until golden and piping hot in the middle. Drain on kitchen paper to absorb excess oil and serve with salad, the extra chutney and raita.
LEMON SPONGE CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Afternoon tea, Dessert
Calories 409 calories per serving
- To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.
LAMB TIKKA SAMOSAS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 25 minutes
Category Main course
Cuisine Indian
Calories 438 calories per serving
- To cook from frozen, heat oven to 200C/180C fan/gas 6. Cook the samosas on their baking tray in the middle of the oven for 35-40 mins, turning over halfway through cooking, until golden and piping hot in the middle. Drain on kitchen paper to absorb excess oil and serve with salad, the extra chutney and raita.
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