Recipe detail

Name: Lemon drizzle traybake
Yield: 16
Cuisine: English
Ingredients: 230.0000 g butter; 200.0000 g caster sugar; 280.0000 g self-raising flour; 10.0000 g baking powder; 4.0000 g eggs; 60.0000 ml milk; 2.0000 tPcs unwaxed lemons, finely grated zest only; 170.0000 g granulated sugar; 2.0000 tPcs lemon, juice only

Desserts Lemon drizzle traybake

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Desserts

Cuisine: English

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Program steps

Preheating:
180 °C

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Hot air

100 %

Termination by time

00:25 hh:mm

160 °C

100 %

Ingredients - number of portions - 16

Name	Value	Unit
butter soft	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
lime 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