Look out for them – and for produce that is reduced in price as it nears the end of its supposed shelf-life.
Why not use them when baking with the children?
They make recipes less costly and help kids learn in a fun way about getting their five-a-day.
Wonky Lemon Drizzle Cake
Preparation time: 20 minutes.
Cooking time: 35 minutes.
- 2 wonky lemons, finely zested
- 285g unsalted butter
- 160g golden caster sugar
- 2 medium eggs
- 160g self-raising flour
- 1 tsp baking powder
- 200g icing sugar
Preheat the oven to 170C fan/190C/gas 5. Grease the loaf tin with a little melted butter and line the base and sides with baking paper.
Place 160g of the butter and sugar in a large mixing bowl. Beat for about two minutes until pale and creamy. Add the eggs, one at a time, beating well between additions.
Sieve in the flour and add the baking powder. Mix well to combine. Place the mixture into the prepared tin and bake on the middle shelf for 35 minutes until golden and well risen.
There may be a little golden crack in the middle of the cake, which is normal for lemon drizzle.
Remove and cool in the tin on a wire rack.
When completely cooled prepare the lemon frosting by zesting one lemon into a medium mixing bowl.
Add 125g of butter and sieve 100g of the icing sugar into the bowl. Beat until smooth and creamy.
Prepare the cake by placing it on a chopping board.
Using a sharp, serrated knife, carefully slice the cake in half horizontally. Using a small spatula or palette knife, spread the prepared lemon buttercream inside the cake.
Carefully top with the remaining half of the cake and squish together until evenly sandwiched.
n To make the icing: Squeeze the juice of one of the zested lemons into a small bowl. Sieve the remaining icing sugar into the lemon juice and mix until smooth and creamy.
Spoon the icing over the top of the finished cake. Some may dribble over the edges but don’t worry.
Shred the remaining lemon zest over the top.
Carrot Muffins With Coconut Icing
Preparation time: 25 minutes.
Cooking time: 25 minutes.
- 100g wonky carrots, grated
- 2 whole medium eggs
- 100ml vegetable oil
- 1 tsp vanilla extract
- 125g soft brown sugar
- 60g buckwheat flour
- 60g self-raising flour
- ¼ tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp mixed spice
- For frosting: 50g coconut oil
- 100g icing sugar
- 2 tsp lemon juice
- 2 walnuts – finely chopped
METHOD: Preheat oven to 170C fan/190C/gas mark 5. Place the grated carrots, eggs, vegetable oil, vanilla extract and sugar in a mixing bowl and whisk until smooth.
Sift the buckwheat flour, self-raising flour, baking powder, cinnamon and mixed spice into the carrot mix and combine well.
Line a six-hole muffin tin with cases and divide the mix between them evenly. Bake for 20-25 minutes then allow to cool completely.
For the frosting, beat the coconut oil for a few minutes to soften. Sift in the icing sugar and add the vanilla extract and lemon juice.
Beat until smooth. If the icing is too stiff, add 1-2 tbsp of boiling water.
Spread the frosting evenly on top of the muffins. Sprinkle with the walnuts.
To help spread the frosting, heat a teaspoon in a cup of boiling water.
Makes one loaf, 8 slices – £4.64 per cake
Preparation time: 10 minutes.
Cooking time: 50-60 minutes.
- 200g plain flour
- 200g caster sugar
- 50g butter, softened
- 1 tsp vanilla extract
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
- 1 egg
- 3 very ripe/over ripe bananas
Preheat oven to 180C/Gas 4. Grease and flour a 13cm x 23cm loaf tin.
Mash bananas and add flour, sugar, butter, vanilla, bicarbonate of soda, baking powder, and egg. Mix well. Pour into the loaf tin.
Bake for 50 to 60 minutes or until skewer inserted into centre of cake comes out clean.
BEFORE putting in the oven you can decorate the loaf with a banana.
Slice the banana lengthways and with the sliced edge facing upwards and put it on the cake.
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