For those of you that follow me on Instagram or Twitter, you may have notice that recently I’ve been posting pictures of baked goods. This is because I now bake the cakes for my wife’s after work get-together, and so I’ve decided to kill two birds with one stone & blog each week as I make something different.
This week was Lemon drizzle cake & Meringue butterscotch tart, both an absolute doddle to make.
Lemon drizzle cake
- 125g Soft, unsalted butter
- 185g Self raising flour
- 1½ tsp Baking powder
- 185g Caster sugar
- 2 Large eggs
- 85ml (use some scales, & weigh 85g) milk
- 2 Lemons, zested finely (reserve the juice for the drizzle)
- 125g Caster sugar – to make the syrup for the drizzle
In a bowl, cream the butter & 185g caster sugar together until pale, then add the eggs, lemon zest, baking powder & self raising flour, beat. Slowly dribble in the milk & continue to beat to form a smooth batter.
Pour into a grease proof lined baking tin & bake on 180ºc for 40minutes, or until a skewer comes out clean after testing the middle of the cake.
Remove from the oven & leave on the side, still in the tin, to cool.
In the mean time, combine the juice & 125g of sugar & bring to the boil. Skim & simmer for 3minutes.
Gently pour over the warm cake & allow to cool for 15minutes, then remove from the baking tin onto a cooling rack.
Meringue butterscotch tart
- 200g Muscovado sugar
- 100g Double cream
- 100g Milk
- 85g Unsalted butter
- 3 Egg yolks
- 10g Cornflour
- 1x9inch pre blind baked sweet pastry tart case
- 200g coarsely grated dark chocolate
- 3 Egg whites
- 80g Caster sugar
- 80g Icing sugar
To make the butterscotch filling; combine the muscovado, caster sugar, cream, milk, cornflour, butter & egg yolks in a bowl and heat over a pan of water.
Whisk continuously as you ring the water upto the boil, eventually the mix will start to thicken. Once it becomes treacle thick, remove from the heat & pour into the pre-baked tart case. When cool enough, top with the grated chocolate.
Next, pre heat a oven to 175ºc.
To make the meringue; combine the icing & caster sugars, then whisk the egg whites with a pinch of sea salt until they form a soft peak. Increase the speed of whisking, and in a steady stream, gradually add the sugars. Once all the sugar has been incorporated, reduce the speed of whisking and ensure that the sugar has fully dissolved.
Pipe the meringue on top of the butterscotch & bake in the oven for 20 minutes. Allow to cool to room temperature before serving.
The inspiration for this tart comes from Tasmin Day Lewis’ book on Tarts.