White Chocolate, Lemon & Cranberry Squares and More

While we are on the subject of tea let's have a look in Barbara's Kitchen

 I Just love this recipe

Just out of the oven

White Chocolate, Lemon and Cranberry Squares

 7 oz unsalted butter,  9 oz white chocolate chopped

3 large eggs, 5 1/2 oz golden caster sugar

1 tsp vanilla extract, 7 oz plain flour, pinch of salt

finely grated zest of 1 lemon, 3 1/2 oz dried cranberries

icing sugar to dust

Pre-heat oven to 180C/350f/gas 4. Lightly grease a(10in x 10in) baking tin and line with non-stick baking parchment. Place a heatproof bowl over a pan of gently simmering water and melt the butter and half the white chocolate, whisking until smooth. Remove from heat and allow to cool slightly.

In separate bowl beat the eggs, sugar and vanilla until pale and frothy. Stir in the melted butter and chocolate mixture. Sift in the flour, salt and reserved white chocolate with the lemon zest and cranberries. Bake in the pre-heated oven for 35-40 minutes (or until the top is set). Leave to cool in tin 20-30 minutes. Remove from tin and cut into squares, then dust with icing sugar and serve.

ENJOY

and

Passion Fruit Traybake with Lime Drizzle

I have not kept this recipe as although tasty I could not stand all the Passion fruit seeds. Quite hard to bite in a light sponge.

and

Amaretti and Almond Sponge

This I served as a dessert. It had the amaretti biscuits broken up within the cake and whole ones on top of the sponge

This is another recipe I did not keep as it is made with mostly ground almonds and although delicious I find I have become sensitive to too many almonds which make my tongue very painful

Millionaire's Shortbread with Almond Base

The base here is made with ground almonds but I think I like the shortbread base better so again it is not a recipe I have kept