Offering deliveries (Monday to Saturday) to retailers and the catering trade, you can be certain that wherever you find Clóna Milk, you're sure to find superb taste and freshness.
We'... Read More...
Portions:
Makes 1 x 12’ Cake
Course:
Ingredients:
- Makes: 1 by 12’ Cake
- 225g Unsalted Butter
- 225g caster sugar
- 4 eggs
- Finely grated zest 1 lemon
- 225g self-raising flour sieved
- Drizzle of Vanilla Essence
For the drizzle topping:
- Juice of 1 lemon
- 120g Icing Sugar
Garnish:1 by 12’ Cake
- 12 Raspberries
- 12 Blackberries
- 100g Crème Fraiche
- 6 Mint Leaves
To Serve:
- Fresh Cream
Dairy Cooking with Brian McDermott in association with the National Dairy Council
Heat oven to 180C/fan 160C/gas 4
In a bowl beat together using a mixer the softened butter and castor sugar until creamy and light in colour.
Add the eggs one at a time followed by the sieved flour. Then add the vanilla and Lemon zest. Combine mixture together.
Line a loaf or round tin with parchment paper. Spread the mixture into the tin and bake in oven for 40 -45 minutes.
While cake is baking prepare the drizzle by adding the lemon juice to the Icing Sugar.
Cool cake and then drizzle with the icing. Arrange the berries on top. Serve with dollops of crème fraiche and mint leaves.
