Baking Heaven April 2020

CAKE HE AVEN

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WE LOVE... EGG TARTS pg66 // TURKISH MILK ROLLS pg71 //FRUIT BREAD pg73

Enjoy an indulgent

afternoon tea with friends!

WWW.FOODHEAVENMAG.COM

Gin and tonic

cake bar

SERVES 8

225g (8oz) unsalted butter

225g (8oz) caster sugar

3 medium free-range eggs

75g (2¾oz) ground almonds

225g (8oz) self-raising flour

grated zest of 2 limes

For the drizzle

50ml (2fl oz) gin

50ml (2fl oz) tonic

100g (3½oz) caster sugar

To decorate

75g (2¾oz) white chocolate, melted

grated zest of 1 lime

1 Preheat the oven to 180°C/Gas

Mark 4.

2 Beat the butter and sugar together

until light and pale.

3 Beat in the eggs, one at a time, until

well combined.

4 Mix in the ground almonds, self-

raising flour and lime zest, then spread

into a lined 23cm (9in) square cake tin.

5 Bake for 30-35 minutes until springy

and golden.

6 Meanwhile, mix the ingredients

for the drizzle in a jug until the

sugar dissolves. 

7 When you remove the cake from the

oven, prick it all over with a skewer to

make small holes then, while the cake is

still warm, pour over the drizzle. Allow

the cake to cool in the tin and absorb

the drizzle.

8 When cold, decorate with white

chocolate and more lime zest. Cut into

By Belling http://www.belling.co.uk bars or squares.

APRIL baking heaven 63