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Minty Lemon Bar
Ingredients:
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
1 cup of mint leaves
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting
Directions:
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Put in the freezer for 15 to 20 minutes.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, first put the sugar and the mint in the food processor and pulse until well combined. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into rectangles and dust with confectioners’ sugar.
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Almond and Raspberry Cake
Ingredients:
- 5 oz ground almonds
- 5 oz butter, softened
- 5 oz caster sugar
- 2 eggs
- 1tsp vanilla extract
- 9 oz raspberries
- 140g all purpose flour
- 1tsp baking powder
- 2 tbsp flaked almonds
- Icing sugar, to serve
Directions:
Pre-heat oven to 180C/ 360f/ gas 4 and grease a deep 9-½ inches loose-bottomed cake pan. I crushed my almonds with a rolling pin, then mix the butter, sugar, eggs and vanilla extract until well combined. Mix the flour and baking powder.
Spread half the mix over the cake pan and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 minutes or until golden. Cool, remove from the pan and dust with icing sugar to serve.
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Nectarine and Blueberry Oven Pancake
Ingredients:
- 4tbs-unsalted butter
- 2 big nectarines
- 3tbs brown sugar
- 1tsp vanilla extract
- 1tbs lemon juice
- ¾ cup all purpose flour
- 1tsp lemon zest
- 1tbs sugar
- 4 eggs, lightly beaten
- ¾ cup milk
Directions:
Preheat the oven to 450 degrees.
Melt the butter in 9 inches ovenproof skillet. Add the nectarines and cook for 5 minutes in medium heat until it starts to caramelize slightly. Add the brown sugar, vanilla and lemon juice, and cook, shaking the pan occasionally, for 2-3 minutes until sugar has dissolved.
Meanwhile, mix the flour, lemon zest, sugar and a pinch of salt together in a large bowl, make a well in the centre and gradually add the eggs and milk, whisking lightly to combine. Pour the batter over the nectarines and blueberries on top. Place pan in the oven and cook for 15 minutes or until puffed and golden.
