Saturday, 25 May 2013

A Twist of Lemon

Lemons are my favourite fruit for home baking whether it's a lemon cakepudding or biscuits as I love their tangy flavour.  Penny gave me this simple tray bake recipe for Spiced Lemon and Walnut Bake to add to Grandma Abson’s Recipes page. I’ve tweaked her original recipe by reducing the amount of sugar and adding more cinnamon and an extra twist of lemon.
Spiced Lemon and Walnut Bake 
110g/4 oz plain flour
1 level tsp baking powder
2 level tsp ground cinnamon
1 level tsp ground nutmeg
110g/4 oz rolled oats
50g/2 oz walnuts finely chopped
175g/6 oz butter
110g/4 oz brown sugar
2 large eggs
½ tsp vanilla essence
Finely grated rind of 1 lemon
Juice of 1½ lemons
3 tbsps milk (if needed)

Preheat the oven to 180C, Mark 4, 350F. Cream the butter and sugar and beat until light. Lightly mix the eggs with vanilla essence, lemon rind and juice and beat into the creamed mixture a little at a time. Sift the flour, baking powder, cinnamon and nutmeg. Add the rolled oats and chopped walnuts. Fold in the flour mixture, along with the extra milk if needed to make a soft consistency. Place in a greased tin measuring approximately 25 cm x 18 cm/10 x 7 inches or a square tin approximately 20 cm/8 inches and smooth the top with a palette knife. Bake in the centre of a moderate oven for about 30-35 minutes until golden brown.
Cut into squares, triangles or fingers as you wish
Have you got a recipe to share to keep baking traditions alive?



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