On a random night, at a random time I baked again..This moist sponge has a crunchy lemon drizzle, and melted Maya gold chocolate with chopped macadamia nuts.
Recipe for a 23cm cake tin:
Ingredients:
180g wholemeal self raising flour
180g wholemeal self raising flour
150g light brown muscovado sugar
1 large orange zest and juice
2 medium eggs
180g butter melted
topping:
juice of 1 large lemon and 100g granulated sugar, whisk in separate bowl
100g Green and Blacks Maya gold
50g macadamia nuts
1tbsp milk
Method:
Preheat oven 180°C
Method:
Preheat oven 180°C
Whisk the sugar,eggs until light brown and runny.
Add the eggs and melted butter, fold this in.
Then add the flour and zest.
Lastly the juice.
Put the batter in the tin.
Bake for 35minutes until golden and springing back.
Bake for 35minutes until golden and springing back.
Then prick and pour over sugar and lemon juice syrup.
Melt chocolate over boiling water, then add chopped nuts and the milk.
Stir until glossy.
Stir until glossy.
Get a pot of green tea ready and enjoy a slice or three.....x
⤵ Next Time:
More care into the appearance. Maybe cover with chocolate then top with nuts and orange slices.
