I can't believe how long it's been since I updated my blog. It's awful! I am so busy, which is great, but means I don't have much time to blog. However I tried out a non-cupcake related recipe/project yesterday so thought it was a good excuse to blog :)
My family from Austria arrived on Thursday and bought with them some mini guglhupf tins or as you may know them, bundt tins. So I took this opportunity to try out the lemon drizzle cake recipe from 'The Great British Book of Baking' which accompanies the tv series The Great British Bake Off. Now, the actual cake recipe turned out great, it was lovely and moist and had a nice zingy flavour. However, the cake was too moist for this type of mould. Next time I will try a denser cake.
Here's the recipe:
For the cake:
200g Unsalted Butter
250g Caster Sugar
3 Medium Eggs
finely grated zest of 2 lemons
250g Self-Raising Flour
1/2 tsp Baking Powder
100ml milk
For the topping:
100g Caster Sugar
Juice of 2 lemons
Zest of 1 lemon
Preheat the oven to 180 degrees C/350 fahrenheit. Put the butter, sugar, eggs and lemon zest into a large mixing bowl. Sift the flour and baking powder into bowl then pour in the milk. Beat with a wooden spoon, or an electric whisk on medium speed until the ingredients are thoroughly mixed.
Transfer the mixture into the tin(s) and spread evenly. Bake in the oven until cake is a good golden brown and firm and a cocktail stick comes out clean - 50 to 60 minutes (I cooked these for 25 minutes).
Meanwhile, make the topping. Mix the sugar with the lemon juice and zest to make a runny glaze. As soon as the cake is cooked, remove it from the oven and stand the tin on a wire cooling rack. Prick the top of the cake all over with a cocktail stick, then quickly spoon the lemon topping over so that it trickles down into the holes. Leave to cool completely before removing the cake from the tin(s).
It looked great in the tins....
However they didn't want to come out!
My family from Austria arrived on Thursday and bought with them some mini guglhupf tins or as you may know them, bundt tins. So I took this opportunity to try out the lemon drizzle cake recipe from 'The Great British Book of Baking' which accompanies the tv series The Great British Bake Off. Now, the actual cake recipe turned out great, it was lovely and moist and had a nice zingy flavour. However, the cake was too moist for this type of mould. Next time I will try a denser cake.
Here's the recipe:
For the cake:
200g Unsalted Butter
250g Caster Sugar
3 Medium Eggs
finely grated zest of 2 lemons
250g Self-Raising Flour
1/2 tsp Baking Powder
100ml milk
For the topping:
100g Caster Sugar
Juice of 2 lemons
Zest of 1 lemon
Preheat the oven to 180 degrees C/350 fahrenheit. Put the butter, sugar, eggs and lemon zest into a large mixing bowl. Sift the flour and baking powder into bowl then pour in the milk. Beat with a wooden spoon, or an electric whisk on medium speed until the ingredients are thoroughly mixed.
Transfer the mixture into the tin(s) and spread evenly. Bake in the oven until cake is a good golden brown and firm and a cocktail stick comes out clean - 50 to 60 minutes (I cooked these for 25 minutes).
It looked great in the tins....
However they didn't want to come out!
This one came out the best:
BUT, it tasted great so I will definitely be making it again. Just not in guglhupf tins!
If you want to buy the book (which I would definitely recommend if you love baking, it has some great traditional recipes), it is available on amazon:
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