Recipes for Summer Show
RECIPES FOR SUMMER SHOW 2024
Class 68. Victoria Sandwich
Ingredients
3 large chicken eggs and the same weight in caster sugar, margarine, S.R. Flour and raspberry jam. Sprinkling of caster sugar.
Method
Cream margarine and sugar and beat in eggs one at a time. Fold in sifted flour. Put into two 7 inch greased and base lined tins and cook at 375F/190C/Gas 5 for approx. 20 min. Use the raspberry jam for filling and finish with a light sprinkling of caster sugar.
Class 69. Bakewell Tart
Ingredients
For the pastry :- 175g plain flour, 75g chilled butter, 2-3 tbs cold water
For the filling :- 1 tbsp raspberry jam, 125g butter, 125g caster sugar, 125g ground almonds, 1 egg beaten, 1⁄2 tsp almond extract, 50g flaked almonds.
Method
Pre heat oven to 200C/180C Fan/ Gas 6.
To make pastry rub butter into flour with fingertips until it resembles fine breadcrumbs. Add water and mix to form soft dough. Roll out and line a 20cm loose bottomed flan tin. Chill for 30mins in fridge. Line the pastry case with foil and fill with baking beans. Bake blind for about 15mins.then remove foil and beans and cook for a further 5mins to dry out the base. Spread the base generously with the jam. For the filling melt the butter in a pan. Take off heat and stir in sugar. Add ground almonds, egg and almond extract. Pour into flan tin and sprinkle over flaked almonds. Bake for 35mins. If the almonds are browning too quickly, cover with foil loosely to prevent burning
Class 72. Lemon Drizzle Loaf
Ingredients
175g Caster Sugar, 175g S.R. Flour, 175g Softened Butter, 3 Eggs beaten, Finely grated rind of one lemon, 2 tbsp. milk, 3⁄4 level tsp. of baking powder
For the drizzle topping :- 90g granulated sugar and the juice of one lemon
Preheat oven to Gas 4, Electric 180C/160C Fan.
Method for the pastry
Grease and line a 2lb loaf tin with baking parchment or loaf tin liner. In a large bowl add the sugar, flour, softened butter, eggs, lemon zest, milk and baking powder. Beat together with an electric whisk until smooth. Pour the cake batter into the prepared tin and promptly place in the middle shelf of the oven. Bake for 40mins or until golden brown, shrinking away from the sides of the tin and springy to touch. Or test with skewer which should come out clean.
Meanwhile mix together sugar and lemon juice. When the cake is out of the oven leave to cool for a few minutes then turn out onto a cooling tray. Carefully spoon over the drizzle mixture while the cake is still warm but not hot.