Country Images Magazine North Edition November 2017 - Page 80

Food

& Drink

Images Recipe

Ingredients 225g Margarine / Butter 225g Golden Caster Sugar 4 Eggs 250g Self Raising Flour , sifted Grated Zest and Juice of 2 Lemons 100g each of Blueberries and Raspberries For The Syrup 8 tbsp Syrup 140g Golden Caster Sugar Grated Zest of 1 Lemon

Blueberry and Raspberry Lemon Drizzle Cake

Method
1 . Preheat the oven to 180c . Line the base of a circular 8 ” cake tin and butter the paper .
2 . Cream together the butter and sugar until light . Gradually beat in the eggs , adding a little flour towards the end . Beat in the lemon zest , then fold in the remaining flour .
3 . Fold in 3 tbsp of the lemon juice , 3 quarters of the blueberries & raspberries and pour into the prepared tin . Smooth over and scatter the remaining fruit on top .
4 . Bake for around 1 hour until firm .
5 . Heat all the syrup ingredients in a saucepan . Whilst the cake is still hot , prick all over with a metal skewer and spoon over the syrup .
80 | CountryImagesMagazine . co . uk
Food & Drink Images Recipe Ingredients 225g Margarine / Butter 225g Golden Caster Sugar 4 Eggs 250g Self Raising Flour, sifted Grated Zest and Juice of 2 Lemons 100g each of Blueberries and Raspberries For The Syrup 8 tbsp Syrup 140g Golden Caster Sugar Grated Zest of 1 Lemon Method 1. Preheat the oven to 180c. Line the base of a circular 8” cake tin and butter the pap W""7&VFvWFW"FR'WGFW"B7Vv"VFƖvBw&GVǒ&VBFPVvw2FFrƗGFRfW"Fv&G2FRVB&VBFRVW7BFVfBFR&VrfW"2fB2F'7bFRVV6R2V'FW'2bFR&VV&W'&W2`&7&W'&W2BW"FFR&W&VBF6FfW"B66GFW"FP&Vrg'VBFB&Rf"&VBW"VFf&RVBFR7'Ww&VFVG26V6Wv7BFR6R27FB&6fW"vFWF6WvW"B7fW"FR7'Wࣃ6VG'vW4vR6V&VV&W''B&7&W''VG&P6P