Makes 18 Takes 55 mins, plus cooling and setting Cost per serve 31p 175g butter, plus extra for greasing 225g caster sugar, plus extra for dusting SWEET TREAT 3 lemons, 2 zested and juiced, Pack the bars into a 1 pared into long thin strips pretty box for a lovely 3 eggs homemade gift. 175g self-raising flour, sifted They will keep for 100g raspberries, puréed up to 5 days. 200g icing sugar 1 x 10g tube pink gel food colour
1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square cake tin. Using an electric hand whisk, beat the butter and 175g caster sugar together until light and fluffy. Add the lemon zest, then the eggs, beating well. Fold through the flour, then stir through the raspberry purée. Spoon into the lined tin and bake for 20-25 minutes. Leave to cool in the tin for 5 minutes. 2 To make the drizzle, mix most of the lemon juice (reserve 2 tsp for the icing) and 125g icing sugar. Using a skewer, poke holes through to the bottom of the cake. While still in the tin, pour over the drizzle and leave to cool. 3 Meanwhile, make candied peel to use as decoration. Put 50g caster sugar in a small pan with 50ml water, bring to the boil, then simmer until the sugar has dissolved. Drop the pared lemon strips into the pan and simmer for 3-4 minutes. Remove from the pan with a fork and wind the longer strips around cocktail sticks to create a spiral effect. Dust with caster sugar and allow to set. 4 To make the pink icing, mix 75g icing sugar with the reserved 2 tsp lemon juice, adding a few drops of water to loosen if necessary. Add enough gel colour for the pink shade of your choice. Remove the cake from the tin and drizzle the pink icing diagonally over the cake for a zig-zag pattern. Decorate with the candied peel. To serve, cut the cake into 18 rectangular bars.
Energy
Fat
Saturates
Sugars
Salt
10g 5g 26g 0·1g 14% 27% 29% 2%
of the reference intake. See page 106. Carbohydrate 35g Protein 2g Fibre <1g
50
M I N I C H O CO L AT E G AT E AU X
Makes 6 V (freeze scones only) Takes 40 mins, plus cooling Cost per serve 58p
Makes 6 V (freeze whole cake before cutting into rounds) Takes 45 mins, plus cooling and freezing Cost per serve 29p
300g self-raising flour, plus extra to dust 1 tsp baking powder 50g butter, chilled and cubed 50g caster sugar 1 orange, zested and juiced ½ lime, zested and juiced 150ml milk light double cream, such as Elmlea, softly whipped, to serve For the cranberry compote 200g frozen cranberries or frozen summer fruits 75g caster sugar 1 orange, zested and juiced, plus extra zest to decorate (optional) ½ lime, zested and juiced
1 First, make the compote. Put the frozen berries in a saucepan with the other ingredients. Gently bring to the boil, stirring occasionally, then simmer for 8-10 minutes until thickened (it will thicken further on standing) and the cranberries are soft. Cool completely, then chill until ready to serve. 2 Preheat the oven to gas 6, 200°C, fan 180°C. Sieve the flour and baking powder into a bowl. Add the butter and rub with your fingertips until it resembles breadcrumbs. Stir in the sugar and set aside. 3 Stir the orange and lime juice and zest into the milk. Make a well in the centre of the dry mixture and gradually stir in the milk mixture to make a fairly soft dough (you may not need all of the milk mixture). Turn out onto a lightly floured surface and knead lightly, then roll out to a thickness of about 2·5cm. 4 Using a round pastry cutter dipped in flour, stamp out 6cm rounds, re-rolling the trimmings as necessary. Transfer to a nonstick baking sheet and bake for 10-12 minutes, until risen and golden. Transfer to a wire rack to cool. To serve, spread with cream and add a dollop of the cranberry compote. Decorate with extra orange zest, if you like. Each scone contains
Each bar contains
952kJ 226kcal 11%
CO S M O S CO N E S
Energy
1548kJ 367kcal 18%
Fat
Saturates
Sugars
of the reference intake. See page 106. Carbohydrate 72g Protein 6g Fibre 2g
For more afternoon tea recipes, visit tesco.com/realfood
Salt
8g 5g 26g 0·6g 12% 23% 29% 11%
butter, for greasing 3 eggs, separated 100g caster sugar 75g self-raising flour 50g cocoa powder 175ml light double cream, such as Elmlea 3 tbsp icing sugar 20g dark chocolate, grated
1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm round tin. Beat the egg whites until stiff peaks form. Gradually beat in 50g sugar until glossy. 2 In a separate bowl, beat the yolks with the remaining sugar until thick and creamy. Sift in the flour and 25g cocoa powder, add the egg whites and fold all the ingredients together. Spoon the mixture into the cake tin and bake for 20 minutes. Cool, then remove from the tin. 3 Using a pastry cutter, mark out 6 x 6cm rounds in the top of the cake. Press 5 circles around the edge and one in the centre of the cake – keep the outer circles as close to the edge as possible to allow space for the centre circle. Use a sharp knife to cut out the rounds, then put in the freezer for 20 minutes. 4 Meanwhile, make the icing. Put the cream in a bowl. Sift over the icing sugar and the remaining cocoa powder. Using an electric hand whisk, beat until stiff peaks form. 5 Remove the cakes from the freezer and cut through each twice, horizontally, so that you have 3 layers per cake. Fill a piping bag fitted with a small star nozzle with the icing. Sandwich the layers with a piped spiral of filling, then pipe little stars around the edge of the tops. To serve, scatter with the grated chocolate. Each gateau contains Energy
1305kJ 311kcal xx% 16
Fat
Saturates
Sugars
Salt
15g 10g 27g 0·5g 22% 49% 30% 8%
of the reference intake. See page 106. Carbohydrate 39g Protein 7g Fibre 4g
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R A S P B E R RY A N D LEMON DRIZZLE BARS