Lemon Drizzle Cake

 A recipe by Mary Berry (Serves 8)

Ingredients

• 100g caster sugar
• 175g self-raising flour
• 175g softened butter
• 3 eggs
• Finely grated zest of 1 lemon
• 1 level tsp baking powder

For The Lemon Drizzle Topping:

• 100g granulated sugar
• Juice of 1 lemon

 

1·         Preheat the oven to 180ºC, gas 4. Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin.

2·         Bake in the pre-heated oven for about 40 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.

3·         While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin. Slice to serve.

Butternut Squash Soup

Makes 4 portions, tasty but quite runny. You can thicken by adding cauliflower or Xantham Gum

500g Frozen Butternut Squash

3 pints water

1/2 Onion

1/2 tsp Garlic Powder

1 1/2 tsp Curry Powder

1/2 Cup Coconut Milk

2 Tbsp Cream

1) Fry onion in a little oil till translucent, add garlic and curry

2) Add water, S&P, coconut milk and squash

3) Cook till squash soft

4)  Add cream and allow to cool

5) Liquidise

Calories 133 / Net Carbs 6