This is a recipe from Mary Berry’s Baking Bible. It’s a traybake which always work so well when you have a crowd or when you have to transport your bakes as they can be left in the tin till ready to serve.
You get the lightest, just like pieces of lemony clouds once you follow the steps. It’s a very simple recipe which has never failed to go down really well. The topping originally is a lemon flavoured icing but if you prefer, make up a drizzle with caster sugar, heated with a little water to which you add the zest of a lemon and spoon over the top of the still warm sponge. Deelish!
Totally delicious and a real show stopper! This is how you impress your guests! This is a fantastic recipe which is perfect for a party or a celebration cake. It’s a twist on Sticky Toffee Pudding in cake form and it keeps really well, wrapped in tin foil (out of the fridge) for several days.
See the bottom of the page for alternative serving suggestions and a tip or two that might help
A very delicious gluten and wheat free recipe full of gorgeous lemon flavor and topped with a fabulous lemon icing. These Iced Lemon Polenta Cakes look so dainty and lovely. Topped with an edible viola each, you will have a perfect Afternoon Tea treat for you and your guests.
They do have a more crunchy texture due to the polenta and some people find this different but it’s a good different 🙂
When I read this recipe from Baking Heaven, I was really happy to see that you don’t need yeast to make them so you still get all that lovely Hot Cross Buns flavour but a much lighter result and if you have issues with yeast like I do, then you don’t miss out either 🙂
I used baking cups but you can also use cupcake cases and you will need a piping bag and plain nozzle to get the cross effect on the finished cupcake. If you don’t have them, use a sandwich bag and cut a small piece off the end.
Where do I start about this gorgeous recipe? It’s impossible to tell the difference between this and a cake made with traditional ingredients and I’ve made enough to know. I’m always dubious about people claiming their cakes made with all sorts of strange ingredients taste exactly as a normal one as I’ve yet to have that experience, but this recipe delivers and how.
You can keep it dairy free using a dairy free or soya spread but if not, just use Stork. The flour is Doves Farm which I always use and it’s gluten and wheat free, comes in both self raising or plain.
If you’re going to try gluten and wheat free baking, then you will need to have Xanthan Gum in your larder. It’s essential to hold together cakes and pastry and stop them from crumbing. It’s easily available in most supermarkets and mine is the Doves Farm one.
This is my standby, never fails Rocky Road recipe. I use it as a base to make different types of Rocky Road and it always delivers. It’s just sweet enough, just chocolatey enough, just rich enough and really so easily adaptable. Everyone loves it!
I’m going to put the basic recipe down and give a couple of ideas for you to try if you like. This recipe will become a firm favourite in your house as it is in mine.