Lemon and cranberry cube cakes

These scrummy little teatime treats are packed full of tastebud-tickling cranberries and lemon zest. Perfect with a cuppa!

Makes: 15
Prep time: 15 mins
Cooking time: 30 mins35
Total time: 45 -50 mins
Skill level: Easy

Costs: Cheap as Chips

Ingredients:

175g (6oz) butter, softened
175g (6oz) caster sugar
175g (6oz) self-raising flour
3 medium eggs
Finely grated zest and juice of 2 lemons
2tbsp milk
170g dried cranberries
4-6tbsp granulated sugar

Method:
Place the butter, sugar, flour, eggs, lemon zest and milk in a bowl and beat until smooth. Stir in cranberries.
Spoon the mixture into 26 x 16.5cm (10¼ in x 6½ in) tray bake tin, lined with baking parchment, and level the surface.
Bake in the centre of the oven for 30-35 mins at 190°C (375°F, gas mark 5), or until the cake has risen and is firm to the touch in the centre. Remove from the oven.
While the cake is still hot, sprinkle with granulated sugar and drizzle with lemon juice. Leave to cool completely, then cut it into cubes.

Nutritional information per portion:
Calories:240(kcal)
Fat:11.0g
Saturates:7.0g
Sugars:16.0g
Salt:0.4g

This nutritional information is only a guide and is based on 2,000 calories per day. 

Cream Cake with Strawberries

Cuisine: Continental
Category: Dessert
Serves: 10 persons
Difficulty: Medium
Cost: Cheap

Ingredients

For the cake:3 eggs
1/3 cup caster sugar or 70 g
½ teaspoon vanilla essence
½ teaspoon lemon zest, grated
½ cup plain flour or 70 g, sifted

For the cream:2 tablespoons butter
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
2 cups liquid cream or 500 ml
2 tablespoons gelatine powder, dissolved in 5 tablespoons of hot water
1½ cups strawberries or 300 g, fresh and cut into slices

Preparation
Whisk eggs, sugar, vanilla and lemon zest for 6-8 minutes or until it thickens, then mix in the vanilla essence.

Sift the flour over the egg mixture in three stages. Use a metal spoon to gently fold the mixture together.

Pour the mixture into 24cm greased and floured round cake tin. Bake in a 190°C preheated oven for 20-25 minutes or until when inserting a skewer in the center it comes out clean. Then move out on a wire rack to cool.

Meanwhile, melt butter in a medium non-stick saucepan then add NESTLÉ® Sweetened Condensed Milk . Stir constantly and simmer over a medium heat for 5-6 minutes or until mixture becomes thick. Remove from heat and set aside to cool to room temperature.

Whip the fresh liquid cream until it’s stiff and stir with the cooled NESTLÉ® Sweetened Condensed Milk mixture until all are well combined, and then pour the melted gelatin over with constant stirring. Add and fold with the sliced strawberries.

Slice the cake into 2 layers. Place one layer of cake over the bottom of 24cm round cake tin and pour ½ the quantity of the strawberries cream mixture evenly. Repeat the layering process ending with strawberries cream mixture on top.

Chill for 3 hours or until the cake is firm. Garnish with whipped cream and strawberries. Slice and serve.

Timing FactsPreparation time : 25 minutes
Cooking time : 25 minutes
Cooling time : 3 hours