Another day, another cake baked. Are we even living life if we don’t enjoy a slice of cake with a cuppa? And with coffee shops being closed and being in lockdown from Covid-19 what better way to pass some time than with some baking.
This cake is very light and airy and is super simple to make, it is very important to whisk for at least 10 minutes or until when you lift the whisk out the mixture that it leaves a trail of batter on the surface, and then adding the dry ingredients a little at a time so that it doesn’t knock out the air otherwise you end up with a sunken cake, it will still be tasty but it won’t be as light and fluffy so take your time.
Some recommended items from our kitchen to make this dish…
- An electric whisk to get the batter nice and thick and fluffy.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- A 1lb loaf tin.
- Cake cooling racks, so handy to have.
- Zester, does exactly what it says it does. Always handy to have one in the drawers.
**NOTE: We use syrups from http://www.trkg.co.uk they are calorie free, sugar free, diabetic friendly, gluten free, vegan friendly and come in a wide range of flavours. We also have a code to share: Hickmans15 for you to get 15% off your order, this code also works alongside the buy 4 get the 5th bottle free, simply add your bottles to your basket, enter the code at the checkout and the code will be applied.
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Makes 8 thick slices
- 3 eggs
- 50g caster sugar
- 100g self raising flour
- ½ teaspoon baking powder
- 4 tablespoons TRKG lemon sherbet skinny shot syrup (**see note above about this syrup)
- Finely grated zest of 1 large lemon
- 44g Cottage Delight orange curd, warmed in the microwave so its runny
- Preheat oven to 180°C fan and line a 1lb loaf tin with baking paper or a cake liner.
- In a mixing bowl whisk the eggs, syrup and sugar until pale and fluffy and almost 3 times in volume (takes anywhere from 5 – 10 minutes so we advise using an electric whisk).
- Carefully sieve the flour and baking powder a little at a time into the beaten egg mixture and fold in carefully with a metal spoon, keep doing this in little bits to prevent lumps and knocking out too much air, fold in the zest.
- Pour half of the mix into the cake tin and drizzle half of the curd over the cake mix, use a teaspoon and gently drizzle it so it doesn’t sink too much, add the remaining cake mix and drizzle the rest of the curd over the top.
- Bake in the centre of the oven for 35 – 40 minutes or until golden and a skewer comes out clean. Leave to cool for 5 minutes in the tin.
- Transfer to a cooling rack and cool completely before slicing.
- Enjoy with a dollop of ice cream for a little dessert or simply enjoy a slice with a cuppa.
- This cake stores in an airtight container for up to 4 days. Each slice can also be individually wrapped in cling film and frozen, defrost fully before consuming.