Baking

Frosty Top Lemon Cake

Quick, easy and lemony lovely

Frost Lemon Top CakePreparation time 10 minutes
Cooking time 35 minutes
Calories per slice 136 Kcal
Fat per slice 6g of which saturated 2.9g
Makes 10 slices
Suitable for vegetarians and freezing

For the cake
Butter 50g (2oz), at room temperature
Caster sugar 75g (3oz)
Self-raising flour 75g (3oz)
Ground almonds 25g (1oz)
Egg 1 Lemon ½, grated zest only

For the topping
Lemon ½, juice only
Granulated sugar 50g (2oz)

1 Preheat the oven to 180°C/350°F/Gas 4, then strip line and grease a 450g (1lb) loaf tin with non-stick baking paper or use silicone bakeware.

2 In a large bowl, mix together all the cake ingredients until smoothly blended. Spread the mixture in the tin and bake for 35 minutes until just firm to the touch.

3 For the topping, mix the lemon juice with the sugar and spoon it evenly over the cake as soon as it comes out of the oven. Leave in the tin to cool for at least 10 minutes then turn out onto a wire rack to cool. Slice for serving.

Cook’s tip
Leave out the lemon zest and topping but add 50g (2oz) dried fruit to the mixture and sprinkle the top with 25g (1oz) chopped hazelnuts before baking.

Clever Cooking for One or TwoRecipe taken from
Clever Cooking for One or Two
now available for just £7
from the Dairy Diary website.

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Corned Beef Flan

This tasty dish is a winner with children

Corned Beef FlanServes 6
Time 40 mins
Calories 282 per portion
Fat 15g of which 8.6g is saturated
Suitable for freezing

Plain flour 50g (2oz)
Wholemeal flour 50g (2oz)
Butter 65g (2½oz)
Milk 175ml (6fl oz)
Onion 1 small, peeled and chopped
Potatoes 250g (9oz), peeled and diced
Frozen peas 75g (3oz)
Corned beef 198g can, diced
Chopped parsley or chives 2 tbsp
Cheddar cheese 25g (1oz), grated

1 Preheat oven to 200°C/400°F/Gas 6.

2 Place flours in a bowl. Rub in 50g (2oz) butter until mixture resembles fine breadcrumbs. Add seasoning.

Add 1–2 tbsp of milk and mix to a dough. Roll out and line a 20cm (8in) flan ring. Bake blind for 15 minutes.

4 Meanwhile, melt remaining butter in a pan and cook onion and potatoes for 5 minutes. Add remaining milk, cover and simmer for 8 minutes. Uncover,
add peas and seasoning and cook for 2–3 minutes. Spoon corned beef over base and top with potato mix, parsley
or chives and then cheese.

5 Reheat in oven for 15 minutes, or until cheese has melted and filling is hot.

Recipe taken from 2012 Dairy Diary.

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Cherry Cupcakes

Children will love them – if you don’t eat them first!

Cherry Cakes from the Dairy Diary 2012Makes 12 cakes
Time 30 mins
Calories 265 per cake
Fat 14g of which 8.5g is saturated
Suitable for vegetarians

Butter 175g (6oz)
Caster sugar 110g (4oz)
Eggs 2, beaten
Self-raising flour 110g (4oz)
Glacé cherries 50g (2oz), chopped
Icing sugar 110g (4oz)
White chocolate buttons and halved glacé cherries to decorate

1 Preheat oven to 190°C/375°F/Gas 5. Spread out 12 paper cases on baking sheets, or put them into patty tins.

2 Cream 110g (4oz) butter and all caster sugar together until pale and fluffy. Gradually beat in eggs, beating well after each addition. Fold in flour, then chopped cherries.

3 Fill paper cases half full and bake for 15–20 minutes, until golden brown. Transfer to a wire rack to cool.

4 Beat remaining butter with icing sugar for butter icing and spread over top of cooled cakes.

5 Decorate with white chocolate buttons and glacé cherries.

Recipe taken from 2012 Dairy Diary.

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Chocolate Layer Cake

Chocolate Layer Cake from the Dairy Book of Home Cookery

No wonder baking is back in fashion. Yummy!

Serves 8
Preparation 30 mins
Cooking 40 mins
Per portion 430 kcals
34g fat (19.1g saturated)

110g (4oz) self-raising flour
2 tbsp cocoa powder
110g (4oz) butter
110g (4oz) caster sugar
25g (1oz) golden syrup
½ tsp vanilla extract
2 eggs 4 tsp milk
200ml (7fl oz) double cream, whipped
Grated chocolate to decorate

1 Grease and line a two 18cm (7in) round sandwich tins.

Sift flour twice with cocoa.

3 Cream butter, sugar, syrup and vanilla together until very pale, light and fluffy.

4 Beat in eggs, one at a time, adding 1 tbsp of sifted dry ingredients with each one.

5 Fold in milk and remaining dry ingredients.

6 Transfer to prepared tins and smooth top.

7 Bake at 180°C (350°F) Mark 4 for 20 minutes, or until springy to touch.

8 Turn out on to a wire rack, strip off paper and leave until cool.

Cut cake into 2 layers. Fill and cover top with whipped cream. Sprinkle with chocolate.

 

Recipe taken from Dairy Book of Home Cookery

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Marmalade Cake

Simple to make and delicious on a summer afternoon.

Marmalade Cake from The Dairy Book of Home Cookery, 2012 editionServes 6–8
Preparation 20 mins
Cooking 1¼ hrs
Per portion 264 kcals,
13g fat (7.7g saturated)
Suitable for freezing
Suitable for vegetarians

225g (8oz) plain flour
Pinch of salt
1 tbsp baking powder
110g (4oz) butter
50g (2oz) caster sugar
½ tsp grated orange rind
2 eggs, beaten
3 tbsp orange marmalade
2–3 tbsp milk

1 Grease and line an 18cm (7in) round cake tin or a 450g (1lb) loaf tin.

2 Sift flour, salt and baking powder into a large bowl. Rub in butter until mixture resembles fine breadcrumbs.

3 Add sugar and orange rind. Mix to a fairly soft batter with eggs, marmalade and milk. Transfer to tin.

4 Bake at 180°C (350°F) Mark 4 for 1–1¼ hours or until a wooden cocktail stick, inserted into centre, comes out clean. Leave in tin for 5 minutes.

5 Turn out on to a wire cooling rack. Peel off paper. Store cake in an airtight container when cold.

Recipe taken from The Dairy Book of Home Cookery | 2012 edition

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Tomato Scones

Simply irresistible, serve hot from the oven with a little cheese

Seeded Tomato Scones | A Dairy Diary recipeMakes 12
Time 20 mins
Calories 133 per portion
Fat 5g of which 2.7g is saturated
Suitable for vegetarians
Suitable for freezing

Self-raising flour 275g (10oz)
Salt ¼ tsp
Butter 50g (2oz)
Dried basil 1 tsp
Tomato purée 1 tbsp
Milk 275ml (9fl oz)
Egg 1, beaten
Sesame seeds 1-2 tbsp
Cherry tomatoes and Cheddar cheese to serve, optional

1 Preheat oven to 200°C/400°F/Gas 6. Place flour and salt in a bowl. Rub butter into flour until mixture resembles fine breadcrumbs.

2 Add basil, tomato purée and milk and half of the egg and mix to a soft but not sticky dough.

3 Roll out on a floured work surface into a rectangular shape about 2cm (¾in) thick and cut into 12 x 5cm
(2in) squares.

4 Place on a greased baking sheet, brush tops with egg and sprinkle with sesame seeds. Bake for 10 minutes or until well risen and golden.

Serve with tomatoes and cheese, if using.

A Dairy Diary recipe.

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