Big Bake recipe! Alf’s Crunchy Top Lemon Cake

 

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Big Bake recipe! Alf’s Crunchy Top Lemon Cake

09 April 2014 Posted by Rowcroft Hospice

Café Alf Resco in Dartmouth has revealed one of its exclusive cake recipes for Rowcroft Hospice's first ever Big Bake! The Big Bake campaign, which is taking place from 12 - 20 April, invites you to host your own bake sale, coffee morning, tea party or bake off and donate the funds raised to the hospice. Leanne Tucker, Manager of Café Alf Resco, says: "Alf's is very excited to be taking part in the Rowcroft Big Bake, because cake and Rowcroft are two of our favourite things! It's a fun, easy and delicious way to raise money for the constant support Rowcroft offers the people of South Devon."

Click here to register for your free Big Bake fundraising pack or roll up your sleeves, grab your mixing bowl and read on for Alf's exclusive Crunchy Top Lemon Cake recipe...

Alf's Crunchy Top Lemon Cake

 

Ingredients:

225g softened butter

225g vanilla sugar (or caster sugar)

275g self raising flour plus 2tsp baking powder

4 eggs

4tbsp whole milk

Grated zest of 2 lemons

For the Topping: Juice of 2 lemons and 175g caster sugar

Instructions:

You will need a greased and lined roasting or traybake tin approx 30x24cm (at least 4cm deep).

Preheat the oven to 160°C/Gas Mark 3.

Measure all of the ingredients into a mixing bowl, making sure the butter is softened (this helps prevent lumps!).

Beat with an electric whisk until everything is well combined and smooth, this will take three - four minutes.

Pour the cake mixture into the prepared tin and level out.

Bake in the centre of the oven for approximately 35 minutes (the cake is ready when a skewer inserted into the middle of the cake comes out clean).

Leave the cake to cool for 10 minutes before removing the cake from the tin (with the paper still attached).

Mix together the topping ingredients in a bowl until well combined.

Spread the topping mixture evenly over the cake, whilst it is still slightly warm (this helps the cake absorb the syrup & leaves a crunchy top).

Cut into slices once the cake is completely cold.

This recipe also works well using gluten free flour and baking powder.

 

To share your recipe ideas for Rowcroft Hospice's first ever Big Bake email Senior Marketing and Communications Officer Katherine Elliott at katherine.elliott@rowcroft-hospice.org.uk.

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Last updated by on 08.09.2015 at 14:40:34 from 81.148.136.82 

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