Lemon Cake

Ingrediants:

200g of sugar
200g of butter
200g of self  raising flour
Zest and juice of 2 lemons
3 eggs

I cream the eggs, butter and sugar together. Add the lemon zest and juice. Once creamed i add the flour . mix together and then transfer to a cake tin.

cook at about 200 degrees untill cooked.

fruit cake

Ingredients 
Makes: 1 fruit loaf cake

• 225g (8 oz) self raising flour
• 1 pinch salt
• 110g (4 oz) margarine
• 110g (4 oz) caster sugar
• 225g (8 oz) mixed fruit
• 2 medium eggs
• 4 tablespoons milk

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Method
Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

1. Heat oven to 180 C / Gas 4. Grease a 2lb loaf tin or use a cake tin. I do use greaseproof paper to line my tin.
2. Mix flour and salt, rub in margarine.
3. Stir in sugar and fruit. Beat together eggs and milk, then mix together to a soft consistency.
4. Add to loaf tin. I add bit of sugar on the top to give it that nice crunch, but it is optional.
5. Bake for approximately 45 minutes or until a skewer inserted in the centre comes out clean.

Tip

You could add different fruit or swap for chocolate :)

chocolate cake

Ingrediants:

200g of sugar
200g of butter
200g of self  raising flour
coco powder
3 eggs

I cream the eggs, butter and sugar together. Once creamed i add the flour and coco powder (it depends how chocolatey  you want it to how much you add). mix together and then transfer to a cake tin.

cook at about 200 degrees untill cooked.

bakewell bites

Ingredients

• 2 eggs
• 6 tbsp artificial sweetener
• 25g low-fat margarine
• 113g glacé cherries
• 60g self-raising flour
• 6-7 drops almond essence
• 4 level tsp icing sugar
• a drop of pink food colouring

Method

1. Preheat the oven to 180°C/160°C Fan/Gas 4. Line 16 mini-muffin tins with paper cases. In a bowl, whisk together the eggs, artificial sweetener and low-fat margarine until thick and frothy. Finely chop the glacé cherries and add most of them to the bowl with the flour and 3-4 drops of almond essence and mix.
2. Spoon the mixture into the paper cases and bake for 15-20 minutes until firm and golden. Leave to cool.
3. Meanwhile, mix together the icing sugar, remaining almond essence, pink food colouring and a few drops of water to make a smooth paste.
4. Top the Bakewell bites with a few chopped glacé cherries and drizzle over the almond icing.

Tip: Replace the cherries with 75g finely chopped banana for a deliciously tasty alternative - and reduce the Syns to 1½ per cake bite.

This recipe is not suitable for home freezing.

chocolate orange cake

I have a taster night in group tomorrow so I've made the following case:

Ingredients

• 4 eggs, separated
• 50g caster sugar
• 5 tbsp artificial sweetener
• 150g self raising flour
• 1 tsp baking powder
• 2 tbsp finely grated orange zest
• Juice of 2 oranges
• 120g Kraft chocolate Philadelphia
• Tin of mandarin oranges (drained of syrup)

Method

1. Preheat the oven to 190°C/170°C Fan/Gas 5. Line a cake tin with non-stick baking parchment, approximately 24cm x 17cm.
2. Place the egg yolks, caster sugar, sweetener, self raising flour, baking powder, orange zest and juice in a bowl and whisk until thick and pale.
3. In a separate bowl, whisk the egg whites until softly peaked then fold them into the egg yolk mixture. Spoon this mixture into the prepared cake tin and cook in the oven for 25-30 minutes or until the cake has risen and is firm to touch. Leave to cool.
4. Warm the chocolate Philadelphia in the microwave for a few seconds, then turn the cake upside down, remove the baking parchment and spread the chocolate Philadelphia over the top.
5. Cut into 24 pieces and place a mandarin orange segment on the top of each square.