ナイジェル・バーカーのインスタグラム(nigelbarker) - 11月29日 23時24分

3 generations baking together. I remember being Jasmine's age and baking with my Granny. This time we made a lemon drizzle cake with a Victoria sponge and lemon curd and traditional English mince pies. The basic ingredients for the sponge are 8 oz of self raising flour, 8 oz castor sugar, 8 oz of unsalted butter and four eggs and the juice and the rind of one lemon. First You cream together the butter and the sugar in a cake mixer, then add the lemon rind, then add the eggs and the flour bit by bit alternating eggs and flour to stop the mixture from curdling. Add some baking powder too to help it rise. We always sift the flour too to make sure there are no lumps or surprises! Then pour into a pre-lined and greased tin and bake for 40 minutes at 350F or Gas Mark 4 or 180C. Test with a skewer to make sure it baked through, the skewer needs to come out clean. While the cake is cooling take the lemon juice add 1 tbsp granulated sugar, dissolve in a pan. Take this lemon syrup and pour over the cooled cake. When it's cooled take out of the cake pan and slice it in half and add your filling. I use lemon curd, then sandwich the two pieces together and sprinkle icing sugar on the top. Take a Look at my previous post to see the final result #lemoncake #8884 Is all you need to remember for the ingredients 8 oz of everything to 4 eggs. X

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