Simple cake recipes from the community

This easy lemon drizzle is a simple cake recipe that is sure to be a crowd pleaser at your bake sale!

Cake:

• 220g Caster Sugar
• 220g Self-Raising Flour
• 220g Butter
• The rind of one lemon

The Icing:

• A few table spoons of icing sugar
• Juice from the lemon

Method:

Cook for 55 minutes at 180C. Once cooled mix together the icing sugar and lemon juice and drizzle over the cake

A simple tray bake using just three ingredients, what more could you want?

All you need is:

• 374g Sultanas
• 1 tin of condensed milk
• 1 1/4 cups of self raising flour
• optional: icing sugar to decorate

Method:

• Mix together your ingredients in a large bowl.
• Pour into a lined tin, the mixture will be sticky so make sure it’s spread evenly before you bake.
• Bake for 30-35 minutes until golden brown.
• Once cooled cut into squares and sprinkle on some icing sugar

Not quite a cake recipe, but a biscuit is close enough right? Gingerbread is not just for the holidays. Here is an easy recipe that will leave everyone wanting (or buying) more:

Ingredients:

• 12oz Plain Flour
• 1 level teaspoon bicarbonate of soda
• 2 level tablespoons of ginger
• 4oz margarine
• 6oz light brown sugar
• 1 egg
• 4 tablespoons golden syrup

Method:

• Mix the flour, bicarbonate of soda and ginger in a bowl
• cut the margarine into small pieces and rub into the dry mixture
• mix in the sugar
• in a separate bowl, mix together the egg and golden syrup
• pour the wet mixture into the flour mixture and mix into a dough
• roll out the dough into your chosen shapes
• bake for 10-15 minutes at 190c
• once bakes take off the tray straightaway to cool and harden

• In a large bowl, mix together the desiccated coconut, raspberry jelly crystals and icing sugar
• Once combined, pour in the condensed milk and mix together
• transfer into a lined baking tin and spread evenly using a spoon to flatten
• Chill the coconut mixture for 30 minutes
• Whilst chilling melt the chocolate (if you are using both white and milk chocolate, melt in separate bowls)
• Pour the melted milk chocolate over the chilled coconut mixture and spread so it is fully covered
• If using white chocolate, spoon on top in blobs and the use a cocktail stick to swirl into the milk chocolate
• Chill in the fridge for 60 minutes until the chocolate is set