13 June 2012

Herman the German...the Lemon one...

...I was determined to try something a bit different with my next Herman starter...and

after a few hours going through all the sites with recipes for all the varieties already tried I decided upon a classic Lemon Drizzle Herman as experiment number 1...

But I wanted more than just the one Herman, so I decided to split the starter and make two smaller versions of the cake...Here is what I did for my Lemon Drizzle Herman...(although according to my 10 year old this starter was actually called Alfredo!! Not Herman!!)

The first thing to decide upon was tins to bake in, I had seen loaf tins used, but have always had a bit of bad luck when it comes to baking in loaf tins...so I decided to use the same large tin that I used for the original, and split it as if making a battenburg!! All it took was some crafty scissor work and a piece of baking parchment...


...the shape looked like this...and...



...fitted really well as a divider...


...Herman/Alfredo ready to go!!


...my measuring cups, are indispensable in the kitchen at the moment...have decided the US way of baking measurements is actually rather cool and simple to use...These were from Sainsburys and include a 1/4, 1/3, 1/2 and 1 cup measure... 

...I used the original recipe, but just split the basics into 2 bowls...so in each bowl I had 1 cup plain flour, 1/2 cup sugar, 1/3 cup oil, 1/2 portion Herman, 1/2tsp baking powder, 1/2tsp salt, 1tsp vanilla, 1 1/2 eggs (I just whisked 3 eggs in a jug, looked at the volume and halved)...


...then I added the flavourings, into the Lemon Drizzle I added the grated zest of 1 lemon and juice of half...mixed it all up and poured it into the tin...


...I put the cakes into a preheated oven, Gas 4/180c for about 30 mins and checked using a skewer...they were almost done at this point, so another 10 mins and cooked...


...after 40 mins the sponge had risen, but wasn't as high as I expected...probably due to it not having any fruit etc to add to the volume...



...while the Lemon Cake was still warm, I made a simple sugar syrup by mixing some caster sugar (about 2Tbsp) with the juice from the other 1/2 lemon, pricked the top of the cake all over, and poured the syrup on...


...the cake was left to cool completely in the tin, then tipped out and cut to reveal a lovely moist, sponge cake...


...it was a huge hit!! Everyone loved it, in fact they asked for seconds!!! I will make this one again, but possibly risk the loaf tin!!! You could also ice with a simple lemon icing made using icing sugar and lemon juice, but we decided the syrup was enough...

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