Here are 2 delicious recipes that I have done!

 

Lemon and raspberry sponge.

 

200g margarine

200g caster sugar

4 medium eggs

200g SR flour

 

Filling.

 

100g softened butter

250g Icing sugar

zest of 1 lemon

2tbsp lemon juice

50g Raspberries

 

Topping

 

2 Large lemons

150g granulated sugar

 

Method.

 

Oven 180C

Grease two 7" sandwich tins and add some flour to coat the tins.

 

Cream the marg and caster sugar together until light and fluffy. Beat all the eggs then gradually add to cake mix, sift the flour into the ingrediants and lightly blend.

Divide mixture equally between the tins place into oven  for approx 25mins until golden and cake  springs back when touched.

Whilst in the oven make the topping by squeezing the lemons into a bowl, add the granulated sugar and mix into juice.

 

Make buttercream by beating sifted icing suar into the butter when well mixed add lemon juice to flavour.  Place the raspberries into a bowl and lightly mash with a fork, just to break slightly.

 

When cake is cool enough cover one half with the buttercream add the raspberries on top, place the second cake onto the rasberries.  Take the lemon and sugar mix and drizzle on the top of the sponge.

 

 

 

Fruitcake Cookies-

180C; 350F; gas 4; Aga - medium oven

275g plain flour; half tsp baking powder; 200g porridge oats - mix these
well in a bowl.
225g softened butter; 250g soft brown sugar - creamed together in
another bowl.
Add: 75g treacle or golden syrup [we prefer the syrup, but you can try
both], 2tsp brandy, 2tsp vanilla extract, 2tsp almond extract and 2
large eggs (or 1 duck egg)
Beat until mixture is smooth.
Add the flour/porridge mix with 75g raisins, 110g chopped pecans, 50g
chopped almonds and 400g chopped glace cherries.  Blend until just mixed.
Drop tablespoonfuls onto an ungreased baking tray approx 4cm apart.
Bake for 20-25 minutes until cookies are set.
Allow pan to cool for few minutes, then transfer cookies to cool flat
surface.

Half-Term Baking!

During Half-Term I cooked 3 delicious cakes - Welsh Cakes, Banana Cake and Chocolate Courgette Cake.

1) Welsh Cakes

Ingredients:
250g self-raising flour
1/2 tsp salt
100g unsalted butter
100g caster sugar
100g currants
1 egg, beaten
1 tbsp milk

Method:
Rub the butter into the flour and add in the sugar, salt, currants, egg and milk to form a dough. Roll or pat out to 6-7 mm thick and cut into circles about 6 cm wide. Heat an ungreased pan and drop the cakes into it and cook for about 3 minutes or until golden brown on both sides.

2) Banana Cake

Ingredients:
4oz Self Raising Flour
2oz Butter/Stork Margarine
3oz Caster Sugar
2oz Sultanas/Raisins
2oz Glace Cherries/Dried Apricots
½ oz Chopped Walnuts (or more !!)
1 Egg
½ pound Bananas (about 2)

Method:
Rub the fat into the flour
Add the sugar sultanas cherries and walnuts, mix together
Make a hollow in the centre and add the beaten egg and mashed banana
Mix well and turn into a lined loaf tin
Bake at about 180c for approx 45 minutes
Cool slightly before removing from the tin

3) Chocolate Courgette Cake

Make a chocolate sponge and simply add 400g of finely grated courgette!