Tangy Lemon Slices

This is a three layered slice, with a lemon curd centre.  It is not difficult to make but because there are three layers it takes slightly longer to make than an average cake, but well worth the effort.  This recipe appeared in South Africa’s “Your Family” magazine in 1987.  The only change I have made is to use slightly less lemon juice but that is really a matter of taste.

Tangy Lemon Dreams 5

BASE

150 g butter

100 g castor sugar

grated rind of 1 lemon

1 extra-large egg, beaten

250 g flour

4 extra-large eggs

180 ml sugar

125 ml fresh lemon juice (I now use 100 ml plus 25 ml water because I found it a bit too tart)

12,5 ml cornflour

25 ml water

TOPPING

100 g butter

200 g flour

50 g castor sugar

50 g ground almonds (Once when I had no ground almonds I used 50 g maizemeal and 1 ml almond essence and it worked perfectly.)

TO COMPLETE

sifted icing sugar

Tangy Lemon Dreams 1

Step 1: Base

Step 1:  BASE

Cream butter, castor sugar and lemon rind until light and creamy.  Beat in egg.  Gradually work in flour until mixure forms a firm dough.

Tangy Lemon Dreams 2

Step 2: Filling

Step 2: FILLING:

Whisk eggs and sugar until pale and thick. Gradually beat in lemon juice. Pour into saucepan. Mix cornflour with water and add to mixture. Stir over heat until mixture boils and thickens.

Tangy Lemon Dreams 3

Step 3: Spoon onto baked crust

Step 3:

Spoon filling onto baked crust and spread evenly.

Tangy Lemon Dreams 4

Step 4: Topping

Step 4:  TOPPING

Rub butter into flour until mixture resembles coarse breadcrumbs.  Stir in sugar and almonds.  Sprinkle over filling, pat down slightly and bake at 180 C for a further 15 minutes or until the topping is golden brown.  Remove from the oven and leave in tin to cool.   Once cool sift icing sugar over the top and cut into squares.




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Mocha Chocolate Squares

These squares are deliciously light and melt in the mouth when they are eaten just after they have been made.  The icing has a coffee and chocolate flavour which is spread on while the cake is still hot.  They are my son’s favourite.  He’s not a huge fan of cake unless it’s chocolate and then, when I make these, he will make up for lost time!  He used to make these himself in the good old days when he had more time on his hands but now he’s too busy to venture into the kitchen.  I used to make these when I baked for a home industry shop many years ago and they were very popular.

Mocha Choc Squares

2 eggsMocha Choc Squares 1

200 g sugar (300ml)

250 g flour (450 ml)

15 ml baking powder

pinch salt

150 ml milk

150 g butter or margarine, melted

25 ml cocoa powder

5 ml vanilla essence

ICING

220 g icing sugar, sifted

25 g butter, melted

15 ml instant coffee powder

30 ml hot water

25 ml cocoa powder

5 ml vanilla essence

coconut for sprinkling on top

Preheat the oven to 180 C.

Beat eggs and sugar till light and fluffy.  Sift flour, baking powder, salt and cocoa together (twice if you want to incorporate more air).  Fold in the flour mixture alternately with milk, vanilla essence and melted butter using a metal spoon.  Do this gently and only until the ingredients have been blended.

Put into two greased pans (16 x 25 cm) and bake for about 15 minutes until done.

While the cakes are still in the oven, prepare the icing by dissolving the coffee powder in the hot water and then mix all the ingredients together.  Spread over the cakes as soon as they come out of the oven and immediately sprinkle the coconut on top.  Cool and cut into squares.

If you prefer the squares to be thicker then use an extra half  amount of batter and add a few minutes extra cooking time if necessary.

Makes 24 squares.

Fruit Slices

This is so quick and simple to make that it takes just a few minutes before it’s in the oven baking.



Fruit Slices

250 ml coconut

200 ml brown sugar

250 ml self-raising flour

250 ml mixed dried fruit (sultanas, raisins, currants)

120 g butter or margarine, melted

1 egg, beaten

Mix the dry ingredients together.  Add the melted butter or margarine and beaten egg.  Press into a swiss roll tin (23 x 33 cm) and bake at 190 C for 20 – 25 minutes.  If you want them soft and chewy don’t leave them in too long.  The longer you bake them the crunchier they get (which is how I prefer them).

Cut while hot and leave in the tin to cool.

If desired pour a lemon icing over whilst still hot.