| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cadburys |
1 |
servings |
INGREDIENTS
| 75 |
g |
Butter; (3oz) |
| 175 |
g |
Soft brown sugar; (6oz) |
| 75 |
g |
Self raising flour; (3oz) |
| 2 1/2 |
ml |
Baking powder; (1/2 tsp) |
| 75 |
g |
Ground almonds; (3oz) |
| 3 |
|
Eggs |
| 1 |
|
Lemon |
| 8 |
|
Cadbury's Flake from the 99 pack |
| 200 |
g |
Cream cheese; (7oz) |
| 60 |
ml |
Fromage frais or natural yoghurt; (3 tbs) |
| 1 |
|
Lemon |
| 50 |
g |
Cadbury's Bournville chocolate |
|
|
A 18cm; (7 inch) square cake |
|
|
; tin, greased and |
|
|
; base lined |
|
|
A piping bag and small star pipe |
INSTRUCTIONS
FOR THE ICING
ALSO, YOU WILL REQUIRE
Beat the butter, sugar, dry ingredients, almonds and eggs really well
together. Mix in the finely grated lemon rind, chopped lemon flesh
and 6 chopped Flake, (the mixture may look curdled). Spread in tin
and bake at Gas Mark 4, 180°C, 350°F for 50-60 minutes until cooked.
Cool before turning out.
Beat cream cheese and fromage frais together then add grated lemon
rind. Segment lemon. Spread just over half this icing on the cake.
Mark 4 lines one way and 3 the other, making 12 pieces. Melt
chocolate and blend into remaining icing. Pipe a decoration on
alternate pieces, with lemon and Flake on the others. Cut through
neatly.
Converted by MC_Buster.
NOTES : The freshness of the lemon blends particularly well with the
chocolate and cheese. Recipe makes 12.
Converted by MM_Buster v2.0l.
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