Recipe detail

Desserts Lemon drizzle traybake

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Desserts

Cuisine: English

Program steps

  • Preheating:
  • 180 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:25 hh:mm
probe icon 160 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 16

Name Value Unit
butter 230 g
powdered sugar 200 g
selfraising flour 280 g
baking powder 10 g
chicken eggs 4 g
milk 3.5% 60 ml
lemon peel 2 pcs
caster sugar 170 g
lemon juice 2 pcs

Nutrition and allergens

Allergens: 1, 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 277 kJ
Carbohydrate 39.1 g
Fat 12.2 g
Protein 2.2 g
Water 0 g

Directions

Preheat the Retigo combi oven to 160C. Grease an enameled GN container with butter and line the base with baking paper.
Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
Bake for 25 minutes, until the cake has shrunk a little from the sides and springs back when lightly touched with a fingertip in the centre of the cake.
Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
Leave the cake to cool for 5 minutes in the GN container, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.

Recommended accessories

Enameled GN container

Enameled GN container