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Berry Compote and Lemon Sponge

The perfect summer accompaniment to a sponge dessert, also great with ice cream or pancakes.

200g preferably fresh berries, but frozen berries can work as well

20g ginger, grated

cinnamon stick

sugar to taste

 

Lemon sponges

2 eggs, beaten

85g caster sugar

240ml milk

100ml vegetable oil

300g plain flour

3 tsp baking poder

½ tsp salt

4 lemons, zest only

 

For the topping:

50g icing sugar

Method:

Compote Method

  1. Place a small saucepan over a medium heat.
  2. Add the frozen winter fruit, stem ginger and the cinnamon. Bring to a simmer and cook for 5 minutes.
  3. Pull off the heat, remove cinnamon stick add sugar to taste.

Lemon Sponges Method

  1. Preheat the oven to 200C. Butter and line small square or round cake tins. Mix the egg, sugar, milk and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix.
  2. Spoon the mixture into the pre-prepared muffin cases.
  3. Bake for 30-35 minutes until well risen and golden. Cool on a wire rack.
  4. Make the lemon drizzle topping by mixing together the sugar and lemon juice.
  5. Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme.

 

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