Method
Melt cooking chocolate (either dark or Melts), pipe onto baking paper,
waxed paper or foil in lacy pattern. Allow to set at room temperature for best
results.
Thursday, October 10, 2013
Sunday, October 6, 2013
Lemon Yogurt Cake
Ingredients
Butter 125 gm chopped
Grated Lemon Rind 2 teaspoons
Castor Sugar 220 gm (1 cup)
Eggs 2
Self-raising flour 225 gm (1 1/2 cups)
Plain Yogurt 180 ml (3/4 cup)
Mixed Peel 1/3 cup (55gm)
Method
Grease 14cm x 21cm loaf pan, cover base with baking paper.
Combine butter, rind, sugar, eggs, flour and yogurt in medium bowl of electric mixer, beat on low speed until ingredients are combined. Then, beat on medium speed until mixture is smooth and changed in colour. Stir in mixed peel. Spread mixture into prepared pan. Bake in moderate oven about 1 hour. Stand few minutes before turning onto wire rack to cool.
Top cold cake with 1/2 quantity Vienna Cream Frosting (click here for recipe) and extra mixed peel, if desired
Butter 125 gm chopped
Grated Lemon Rind 2 teaspoons
Castor Sugar 220 gm (1 cup)
Eggs 2
Self-raising flour 225 gm (1 1/2 cups)
Plain Yogurt 180 ml (3/4 cup)
Mixed Peel 1/3 cup (55gm)
Method
Grease 14cm x 21cm loaf pan, cover base with baking paper.
Combine butter, rind, sugar, eggs, flour and yogurt in medium bowl of electric mixer, beat on low speed until ingredients are combined. Then, beat on medium speed until mixture is smooth and changed in colour. Stir in mixed peel. Spread mixture into prepared pan. Bake in moderate oven about 1 hour. Stand few minutes before turning onto wire rack to cool.
Top cold cake with 1/2 quantity Vienna Cream Frosting (click here for recipe) and extra mixed peel, if desired
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