Baking Brave for World Baking Day ! Rhubarb Custard cake

                                                       


Its world baking day and in its honour and to use some of the rhubarb rapidly taking over the garden, I am baking brave "Rhubarb custard cake ".

 I have never made this before and also never used straight custard powder in a cake before, I snaffled the recipe from Morrisons website here and have followed it to the letter, so we will see how it goes.

As for World baking day, as you know I don't need many excuses to bake but this sounds like a good one, an international celebration of baking across the world, and an excuse to try to something new, in other words to bake brave ! so here we go.

I'm also submitting this as part of Calender cakes run by Lauralovescakes and Dollybakes 
                                              

Yogurt Lemon Drizzle for World Baking day

Well its World Baking Day , the idea being that you bake something, take a photo of it somewhere unusual and then tweet it using the #caking ! Well you all know me, anything for a bit of fun and also anything that involves baking is right up my street.


So this weekends bake of Lemon Drizzle Cake is my contribution, a deliciously light but moist cake with a good lemon flavour which features yogurt as an unusual twist on the norm.

Lemon Drizzle in the Greenhouse with tomato

Ingredients

• 175g softened butter or quality vegetable margarine
• 175g caster sugar
• Zest and juice of 2 lemons - unwaxed
• 120g natural yogurt
• 2 large eggs - free range
• 175g self raising flour
• 3 tbsp granulated sugar
• 2 tbsp icing sugar
• 1/2 tbsp elderflower cordial

Method

• Cream your butter and caster sugar until light and fluffy
• Oil spray a loose bottomed case tin and base line
• Preheat your oven to 180C
• Add the lemon zest and yogurt and eggs to the sugar / butter mixture
• Mix well
• Add the Flour and mix again, then spoon into your tin
• Bake for 30-35 minutes until well risen and golden and cooked when tested with a cocktail stick
• Now allow to cool slighty and then remove from tin
• Meanwhile simmer the lemon juice and granulated sugar in a small pan until the sugar has dissolved and the volume reduced to a syrup
• Using a cocktail stick prick all over the top of your cake and then pour on the syrup
• Now cool fully
• Once fully cooled, mix the icing sugar and elderflower cordial to make a runny paste, drizzle all over the top of your cake.