The Bear and I made this amazing lemon drizzle traybake, a Mary Berry recipe a few weekends ago. It was absolutely amazing, spongey, lemony and sweet. Some tips – make sure your baking powder is fresh (for that spongey texture, and cake-rise) and for the glaze, gradually add sugar to water. I didn’t (want to) use 175g sugar for the glaze (on top of the 225g already in the cake mix) and found a gradual approach to the glaze-mix was a sensible one for me.
We abstained from sweet treats over lent which would explain the lack of baking posts in recent weeks. It was a gorgeous morning, and I decided to bake us a shortcake I had bookmarked in Bill Granger’s Bill’s Food.
If you’ve been reading this blog for a while, you’ll know that Bill is my food guru, the man I credit for my interest in food.
The original recipe called for apples and blueberries. I’ve made several cakes and tarts using this combination, and decided to substitute them with peaches and raspberries, reminiscent of another favourite Bill’s sweet treats.
The cake got the thumbs up from Hubby, my trustworthy critic, and food sampler. I served the cake with double cream and it went down a treat.
Last week, while searching high and low for polenta, all I kept finding on supermarket shelves was semolina. My aunt used to make semolina based sweet treats and I thought I’d give it a try myself. I found a few recipes for semolina cake – one of them was on taste.com.au which I modified slightly
(A) Cake mix
- 2 large free range eggs
- 125g butter, softened
- 1 cup sugar
- 1 tsp lemon rind ( i used 3 lemons for this)
- 1 tsp vanilla extract
- 3/4 cup semolina (as in slightly more than half. Stating the obvious here as I almost misread the recipe as 3-4 cups!)
- 1/2 cup milk
- 1 1/2 cups of self raising flour
(B) Lemon syrup
- 1/4 cup lemon juice (put through a sieve to remove pulp and seeds)
- 1/2 cup sugar
- 3 slices of lemon
- Pre-heat oven to 180 degrees celsius
- Grease a 20cm cake tin and line with baking paper (bottom and side)
- Using a mixer, beat the sugar, butter and lemon rind until pale and creamy
- Add in an egg, continue beating and repeat for the second egg
- Pour in the vanilla extract and mix well
- Add the semolina, flour and milk into the wet mix
- Pour the mixture into the cake tin and bake in the oven for 35 – 40 minutes
- Insert a tooth pick into the centre of the cake. If it comes out clean, the cake is done.
- Leave aside while making the lemon syrup
- For the lemon syrup, add the sugar into a small pan
- Top with 1/4 cup water
- Pour in the juice and lemon slices
- Boil for 10 minutes
- Pour 3/4 of the syrup onto the cake
- Bake the cake for 10 minutes in the oven
- Remove cake from the cake tin and leave to cool on a cooling rack, removing the baking paper in the process
- Serve the cake with the remaining lemon syrup, or as my hubby suggests, cream or hot custard