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#taste4atenner 12: Martin Quilty’s Lemon Drizzle Cake

8:41
 
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Manage episode 400599723 series 3526859
The KCLR Daily에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 The KCLR Daily 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.

Martin Quilty from the KCLR Newsroom takes on the #taste4atenner challenge with St. Canice's Credit Union.
Adding a little zest this week with a Lemon Drizzle Cake that's sure to impress on any occasion and it comes in well below the €10 mark.

Here’s what you’ll need, how to prepare the dish and at the end, have a listen to how Martin got on with Brian Redmond in studio.

Martin Quilty’s Lemon Drizzle Cake

Ingredients Prices

Self-raising flour, €1.55
Bottle of lemon (in the cupboard)
Butter/Oil in the fridge or cupboard
Six eggs, €1.49
Packet of lemons, €1.99
Bag of castor sugar, $1.65
Royal icing €1.35
Total €8.03 (All from Supervalu)

Ingredients
16oz self-raising flour
8oz Caster Sugar
1/4 tsp baking powder
3 medium eggs
Drop lemon essence
6oz melted butter
2/3 Tsbs Water
350g Instant Royal icing
Water
Juice from 1 Lemon

Method

  • Put all the dry ingredients into a food mixer
  • Melt your butter and allow it to cool.
    Add butter, water and 3 eggs to a mixing jug/bowl / add some lemon essence and add to dry ingredients
  • Beat for 4-5 mins until the paddle is coated and if you take it off you can make swirls in the batter
  • Grease a foil baking dish with margarine, and add mixture to the dish -
  • Put into a preheated oven at 170°, 340F, Gas mark 4 for 20-25 mins until golden brown
    Check it’s cooked on the inside with a skewer
    Allow to cool for a couple of hours (preferably overnight)
  • Put the icing into a mixing bowl, add a tiny amount of water and lemon juice from one lemon, add more water to get the consistency you want and add more lemon juice to determine the tartness you want.
  • Grate some zest over the top
  • Serve on its own or with some lightly whipped cream
  continue reading

13 에피소드

Artwork
icon공유
 
Manage episode 400599723 series 3526859
The KCLR Daily에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 The KCLR Daily 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.

Martin Quilty from the KCLR Newsroom takes on the #taste4atenner challenge with St. Canice's Credit Union.
Adding a little zest this week with a Lemon Drizzle Cake that's sure to impress on any occasion and it comes in well below the €10 mark.

Here’s what you’ll need, how to prepare the dish and at the end, have a listen to how Martin got on with Brian Redmond in studio.

Martin Quilty’s Lemon Drizzle Cake

Ingredients Prices

Self-raising flour, €1.55
Bottle of lemon (in the cupboard)
Butter/Oil in the fridge or cupboard
Six eggs, €1.49
Packet of lemons, €1.99
Bag of castor sugar, $1.65
Royal icing €1.35
Total €8.03 (All from Supervalu)

Ingredients
16oz self-raising flour
8oz Caster Sugar
1/4 tsp baking powder
3 medium eggs
Drop lemon essence
6oz melted butter
2/3 Tsbs Water
350g Instant Royal icing
Water
Juice from 1 Lemon

Method

  • Put all the dry ingredients into a food mixer
  • Melt your butter and allow it to cool.
    Add butter, water and 3 eggs to a mixing jug/bowl / add some lemon essence and add to dry ingredients
  • Beat for 4-5 mins until the paddle is coated and if you take it off you can make swirls in the batter
  • Grease a foil baking dish with margarine, and add mixture to the dish -
  • Put into a preheated oven at 170°, 340F, Gas mark 4 for 20-25 mins until golden brown
    Check it’s cooked on the inside with a skewer
    Allow to cool for a couple of hours (preferably overnight)
  • Put the icing into a mixing bowl, add a tiny amount of water and lemon juice from one lemon, add more water to get the consistency you want and add more lemon juice to determine the tartness you want.
  • Grate some zest over the top
  • Serve on its own or with some lightly whipped cream
  continue reading

13 에피소드

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