If you happen to be in Old Street, North London this week then pop into NSP café, where this fluffy drizzle cake will be sold in chunky slices! I used a simple sponge cake recipe and added a little lemon to give it a fragrant taste. Quadrupling the recipe was so stressful! It oozes with lemon curd and has a lovely shortbread crunch. On two more notes, I have created a twitter account for my blog @mbakes_mbakes so be sure to follow me for bloggy updates! ALSO I begin a trial at the wonderful Faircake tomorrow morning (treated myself to a celebratory Macbook), wish me luck and check their website out!!!The recipe:
2 eggs 8
1 tsp vanilla extract 2
175g all purpose flour 700
175g caster sugar 700
125g margarine 500
1 lemon rind 2
65ml milk 260
1 tsp baking powder 4
1 packet of all butter shortbread
Half a jar of lemon curd
- Blitz the shortbread in a mixer till you're left with a fine crumb.
- Set aside. Preheat oven to 180 degrees and line your desired baking tray (dependent on size of batter, if your quadrupling the batter then a 14 inch cake tin is perfect).
- In a large bowl sieve together all of the dry ingredients and set aside.
- In a freestanding mixer, cream together the butter and sugar for 2 minutes and then gradually add in each egg until you have a runny consistency.
- Add the vanilla extract and a third of the milk and mix till incorporated. Take the mixture off of the paddle attachment and using a spatula, fold the milk and flour into the batter, alternating between each.
- Pour the batter your prepared tin and set aside.
- Prepare a piping bag with a medium round nozzle and scoop in the lemon curd. Gently insert the piping nozzle an inch into the raw batter and squeeze in the lemon curd, repeat this in as many parts of the cake as you want.
- Spread the shortbread crumbs around the cake so that you have covered he whole surface.
- Place in the oven for up to an hour, keeping a close eye on it. Insert toothpick to see if it's cooked.