HOMECRAFT 2018 - MEN ONLY CAKE
LEMON DRIZZLE TRAY BAKE
225g (8oz) softened butter
225g (8oz) caster sugar
275g (10oz) self-raising flour
2 level teaspoons baking powder
4 large eggs
4 tablespoons milk
Finely grated rind of 2 lemons (unwaxed)
For the Crunchy topping
175g (6oz) granulated sugar
Juice of 2 lemons
1.Preheat the oven to160C/ Fan 140C/ Gas 3. Grease a 30x23cm (12x9”) approx. tray or roasting tin then line the base with baking parchment.
2.Measure all the ingredients for the traybake into a large bowl and beat until well blended. Turn the mixture into the prepared tin and level the top gently with the back of a spatula.
3.Bake in the pre-heated oven for 35-40 mins or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with fingertips. Leave to cool in the tin for a few minutes then turn out, then carefully peel off the parchment and finish cooling on a wire rack. Stand the wire rack on a tray to catch any drips of the topping.
4.To make the crunchy topping, mix the granulated sugar and lemon juice in a small bowl to give a runny consistency. Spoon this mixture evenly over the traybake while it is still a little warm. Cut into 30 squares approx. when cold.
Display 12 squares on a plate or tray for judging, cover with cling film.
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