£9.99
12 Cup Bun Mould
Perfect for making low-fat buns or fat-free Yorkshire puddings, this bun mould is a great addition to your bakeware collection.
Lavender lemon cake
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Nutritional Info
Calories per serving
103KCal
Ingredients
- 75g low-fat spread
- 100g caster sugar
- 3 eggs, beaten
- 100g plain flour
- 1 tsp baking powder
- 1 tsp lemon zest
- 1 tsp dried lavender flowers
- For the topping
- 1 tsp dried lavender flowers
- juice of 1 lemon
- 1 tbsp demerara sugar, for sprinkling
Cooking Instructions
- Preheat the oven to 150C, 300F, Gas Mark 2. Fill a cupcake or Yorkshire pudding tin with cupcake cases.
- In a bowl, beat together the low-fat spread and caster sugar and gradually add the beaten eggs.
- Sift the flour and baking powder into the bowl and beat again, adding the lemon zest and lavender flowers.
- Spoon the mixture into the cupcake cases and bake in the oven for 35 minutes until firm to the touch.
- Meanwhile, make the topping by steeping the lavender flowers in a jug with 1 tbsp of boiling water for 5 minutes, then add the lemon juice and stir well.
- When the cake is cooked, remove from the oven, pour the topping over it and sprinkle with the demerara sugar. Allow the cake to cool and serve cold.
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