If you can’t tell from my Instagram feed, I love to bake! Cakes, bread, pizza, pastry’s, everything! If it goes in the oven, I want to give it a go.With it just being EmJay and me at home, this can be quite problematic. Making a cake that serves 12 for the 2 of us means we ALWAYS have leftovers. So if anyone lives nearby, let me know and we can have a little tea party!
If you didn’t know already, cake freezes really well. Slice it up and wrap each slice individually in a double layer of cling film and then foil. It stays perfectly fresh for ages! This works best with sponge cakes. I wouldn’t recommend freezing a cake which had been frosted as I can imagine when it thaws the frosting will drench the cake in water.
Sometimes though, I don’t want to freeze my leftovers, either my cake was under/over baked or the flavour just wasn’t right. In these cases, I hate throwing out the remainders!
Over the recent bank holiday, I made a lemon drizzle cake, a Jo Wheatley recipe which always works perfectly every time. This time however, I underbaked it, I was using a new round cake tin and underestimated how long it would take for the heat to penetrate and cook through to the middle. The outside edges tasted delicious, the middle was fudgey and gooey, a little like a lemon blondie would taste. As yummy as it was, a tray bake recipe which serves 16 would basically have meant us eating cake every day for the foreseeable future and I’m not sure our trainer Daniel would be happy about that.
Previously, with left over cake, I’ve done cake pops and sometimes layered into a trifle. This time I wanted to try something different. Having made the lemon crunch bars from the Hummingbird Bakery book a couple of times, I wanted to use a similar method. The originals have the same base and topping mixture with a layer of condensed milk which has been mixed with lemon juice in the middle.
Taking this as a basic concept, I came up with my version, I’ve called them lemon crumble bars! And they can be made using leftover/store bought cake, a little sweetened condensed milk, a lemon and some store cupboard staples for the crumble topping.
I really hope you’ll have a go at making these, they’re crunchy but soft and that layer of condensed milk gives them a creamy texture that is so yum with a cup of tea or coffee mid afternoon.
Lemon crumble bites
Zesty, soft and crumbly lemon crumble bites, perfect with a hot cup of tea and made with leftovers!
- 350-400 g leftover/store bought cake lemon or vanilla flavoured works best
- 200 g sweetened condensed milk
- 1 lemon zest and juice
For the crumble
- 50 g plain flour
- 50 g oats
- 1 tbsp softened butter
- 2 tbsp light muscavado sugar
Crumble your cake up and press into a lined square cake tin to about 1cm thickness ensuring you press it up the sides of the tin too
Mix your condensed milk with the zest and juice of the lemon until thoroughly combined and pour onto the base
Mix together your crumble mixture to a light breadcrumb texture, and sprinkle onto the condensed milk mixture
Place in the oven and bake for 25-35 minutes
Now comes the hard bit, allow it to cool and then place in the fridge overnight before cutting up into 16 pieces.
Serve with a hot cup of tea or coffee!
I’m sharing this recipe on the #cookblogshare linky and the #cookonceeattwice linky for this month!