We love nothing more than a zesty lemon dessert. These pudding, cake and cookie recipes make the most of this light, citrus flavour in simple sweet treats.A grating of lemon zest or a swirl of lemon curd can instantly lift any dessert and take it from bland to brilliantly fresh in a second. Don't overlook that bag of lemons in your fridge or fruit bowl, make them into something special and satisfy your citrus cravings.
Put the dark chocolate in a medium pan with the butter. Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted.
Heat the oven to 180C/fan160C/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.Tip the sugar, oil and eggs into a large mixing bowl.
Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth.
Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs.
Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake.
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