Drain and pat dry, then put onto non-stick parchment paper. Mary Berry's lemon drizzle cake is light and airy with a zesty flavour. Flour and grease a round cake tin (mine is a 16x9 cm with loose base), then place the mixture into it. She shows how to host a tea party, with bite-sized scones and orange butterfly cakes. Place the lemons, including the skin, in a food processor and process until smoothish, but still with some chunky bits. Mary Berry reveals delicious recipes for everyday and special occasions. Set it aside to make the icing. Pour the icing over the top of the cake allowing it to drizzle down. https://www.farmersgirlkitchen.co.uk/marys-tea-time-cake-for-recipe-clippings Drain, cut the lemons in half and remove any pips. "For afternoon tea, cut the sandwiches into four triangles or three long fingers, and cut off the crusts first, to give a more elegant finish. https://www.goodtoknow.co.uk/recipes/mary-berry-s-lemon-drizzle-cake Set aside the remaining lemon. Divide the mixture evenly between the two tins and bake for 30 minutes, or until golden-brown and just shrinking from the edge of the tins. For the cake, place the two whole (or one large) lemons in a small saucepan, cover with water, bring to the boil and simmer for 20 minutes, or until very soft and tender. Click on the US Customary link to see the measurements displayed in cups and ounces. The servings can be adjusted by clicking the number next to Servings. Look for thin-skinned lemons that give easily when squeezed so that the pith is not too thick. make sure all ingredients are at room temperature. For the decoration, using a zester, peel long strips of lemon rind. https://www.bbc.co.uk/food/recipes/whole_lemon_cake_with_40866 Mary Berry's apple and cinnamon loaf cake. Read about our approach to external linking. Scatter over the remaining sugar and toss to coat the lemon peel. Copyright 2020-My Gorgeous Recipes - All Rights Reserved. Preheat the oven to 180C/350F/Gas 4 (160C fan). Put the mixture in a small bowl. Add the mascarpone, blend again and then add the lemon pulp and blend until just mixed. Set the rest aside. Place the peel in a saucepan, cover with boiling water and half the caster sugar and boil for one minute. « Healthy Roasted Tomato and Red Pepper Soup, Healthy Banana Muffins for Kids (No Sugar) », Lemon Drizzle Muffins with Lemon Curd Filling, Easy Honey Lemon Chicken Recipe ( No Cream). Made with a few simple ingredients, and a fantastic lemon kick, this cake is perfect for every occasion, be it Mother's Day, VE Day, or just an afternoon tea party. Equipment and preparation: you will need 2x 20cm/8in round sponge tins, greased and base lined with baking parchment. If you haven’t got a zester, thinly peel the lemon, then cut into fine strips. Add all the remaining cake ingredients into the food processor and blend until smooth. Arrange on the non-stick baking parchment and leave in a warm place to dry out for as long as possible or overnight, until crisp. Mary Berry's Lemon Drizzle Cake, a classic British dessert that is so quick and easy to make, but overly indulgent. Divine theme by Restored 316. * Percent Daily Values are based on a 2000 calorie diet. For the lemon filling, blend the butter and icing sugar in a food processor until smooth and creamy. Marry Berry's Moist Lemon Drizzle Cake Recipe. Spread the lemon cream evenly between the layers, stacking them on top of each other. pre-heat the oven before popping the cake in. Fondant icing sugar has glucose syrup added to it so it makes a lovely thick glossy icing that sets well - perfect for this cake. There are three whole lemons used in Mary Berry's lemon cake, lemon drizzle icing and candied peel decorations so the flavour is incredibly intense and delicious. Cut both cakes in half so that you have four layers. Leave to cool for five minutes, then turn the cakes out, peel off the baking parchment and leave to finish cooling on a wire rack. Mix the fondant icing sugar with 1-2 tbsp lemon juice (from the lemon used to make the candied zest decoration) to make a thick pouring consistency. Lift out the blade and stir in just over half of the lemon pulp. Cut the zested lemon in half and squeeze the juice. Sprinkle the candied lemon rind on top. If you are in a hurry, dry out in a low oven 110C/225F/Gas ¼ for 30 minutes.