By Lakeland (blog.lakeland.co.uk)TE ATIME HE AVENWWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 71
Key lime bars
MAKES 12
For the bars
180g (6oz) digestive biscuits, crushed
80g (3oz) butter, melted
1 sachet of powdered gelatine
70ml (2½fl oz) just-boiled water
250g (9oz) cream cheese or low fat
soft cheese
250g (9oz) condensed milk
finely grated zest of 1 lime
50ml (2fl oz) lime juice
To de c orate
lime slices and grated lime zest
1 Mix the crushed biscuits into the
melted but ter to coat thoroughly. Divide
evenly between the 12 compartments
of the mould, pressing down with the
back of a teaspoon. Chill in the fridge for
10-15 minutes.
2 Meanwhile, sprinkle the powdered
gelatine into the just-boiled water
and leave for 5-10 minutes to
completely dissolve into a clear liquid,
stirring occasionally.
Lemon and
poppy seed loaf
MAKES 1 STANDARD LOAF
2 free-range eggs
250g (9oz) caster sugar
350g (12oz) plain flour
2 tsp baking powder
1 tbsp lemon zest
50g (1¾oz) poppy seeds
150g (5½oz) butter
100g (3½oz) lemon juice
100g (3½oz) milk
dried edible flowers, e.g. lavender,
pansies, cornflowers, sweet peas
For the citrus & lavender glaze
100g (3½oz) icing sugar
2 tbsp lemon juice
¼ drop food-grade lavender oil*
1 Preheat the oven to 170°C/Gas Mark
- Grease a standard - sized loaf tin with a
little butter and line it with
baking paper.
3 Mix the cream cheese with the
condensed milk, grated lime zest and
lime juice. Stir in the gelatine liquid,
mixing thoroughly. Pour on top of the
biscuit bases and return to the fridge forabout 1 hour, or until set.
4 Carefully remove the bars from the
mould. Serve, decorated with the lime
slices and lime zest.2 Beat the eggs and sugar with a mixer
until thick and fluffy, then add the dry
ingredients – flour, baking powder,
lemon zest and poppy seeds – to your
mixer bowl and beat to combine.
3 Place the butter, lemon juice and milk
in a suitable bowl and heat in the
microwave in 30-second bursts, until
the butter has just melted. Add half at a
time to your mixer bowl and beat well
after each addition.
4 Pour the bat ter into the prepared tin,
put in the oven and bake for
50-60 minutes until golden brown on
top – when you give it a poke with a
skewer, the skewer needs to come out
clean. Remove from the oven and allow
to cool slightly in the tin, then tip the loaf
out onto a cooling rack.
5 Mix together the glaze ingredients,
then pour over the warm loaf so that the
glaze dribbles down the sides. Top with
a sprinkling of dried flowers.
6 The loaf can be sliced and frozen(put baking paper between the slices to
stop them sticking). Pop slices in
the microwave to heat through or just
toast them.* Grab a teaspoon, dip the handle into
the oil and flick the tiny amount that
gathers on the handle into your glaze.