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Tea Breads,
Buns and Muffins
Recipes - Lemon and Walnut Tea Bread Recipe
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Tea Breads, Buns And Muffins
Recipes
- Lemon And Walnut Tea Bread
Ingredients
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115g/1/2 cup butter or margarine, at room
temperature
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90g/1/2 cup sugar
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2
eggs, at room temperature, separated
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grated rind of 2 lemons
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30ml/2 tbsp lemon juice
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215g/2 cups plain flour
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10ml/2 tsp baking powder
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120lm/1/2 cup milk
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50g/1/2 cup chopped walnuts
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1.5m/1/4 tsp salt
Method:
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Preheat the oven
to 180C/350F. Then line a 23 x 13cm/9 x 5in loaf tin with
greaseproof paper and then grease the paper.
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Cream the butter
or margarine with the sugar until light and fluffy.
Beat into the eggs yolks. Add the lemon rind and
juice and stir until blended. Set aside.
-
In the another
bowl, sift together the
flour and baking powder three times.
Fold into the butter mixture in three batches,
alternating with the milk. Fold in the walnuts. Set
aside.
-
Beat the egg
whites and salt until stiff peaks from. Fold a large
spoonful of the egg whites into the walnut mixture
to lighten it. Fold in the remaining egg whites
carefully until the mixture is just blended.
-
Pour the batter
into the prepared tin and bake until a
skewer inserted in the centre comes out clean, about
45-50 minutes. Cool in the tin for 5 minutes before
turning out onto a wire rack to cool completely.
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