SWERLINGCarol, one of our front desk team at Back 2 Balance received many complements at our November tea party so here are her recipes for all of you who asked…..

Did you know that Carol used to run her own catering business, which may be the reason she is sooo good at baking!

 

CHOCOLATE BROWNIES

  • Line an 8”square baking tin with baking parchment
  • Melt 5oz of butter with 5oz of dark chocolate
  • Whisk 4 eggs, 1tsp vanilla essence with 7oz caster sugar and 7oz soft brown sugar
  • Whisk the chocolate mixture into the egg/sugar mixture and then fold in 5oz plain flour.
  • Pour the mixture into the tin and top with approx. 4oz dark chocolate chunks
  • Bake for 30 – 35mins at 170 degrees
  • Slice when cold, dust with icing sugar – makes 10 slices

LEMON DRIZZLE SPONGE CAKE

  • Line 2 x 7” round cake tins with baking parchment
  • Whisk together: 4 eggs, 8oz self-raising flour, 1 tsp baking powder, 8oz caster sugar, 8oz soft margarine, grated zest and juice of half a lemon.
  • Bake for 25 -30 mins at 160 -170 degrees
  • Turn out and cool on wire rack
  • Make lemon butter cream – mix 2oz butter, 5oz icing sugar and with some lemon zest and a little lemon juice. Chill in fridge.
  • Sandwich the two sponges together with a layer of lemon butter cream and a layer of lemon curd.
  • Then drizzle with lemon icing (Icing sugar mixed with lemon juice)