I’m absolutely in love with these lemon crumble bites. They are made up of leftover cake crumbs and taste absolutely delicious! I love to bake! Cakes, bread, pizza, pastry’s, everything! If it goes in the oven, I want to give it a go. 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, In these cases, I hate throwing out the remainders and in come my lemon crumble bites.
Normally, I’ll turn leftovers into cake pops or layer into a trifle but sometimes I want something a little bit different. I’ve made the lemon crunch bars from the Hummingbird Bakery book a couple of times, and thought they were delicious and thats where this recipe for lemon crumble bites stems from. 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. 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!
Ingredients
- 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
Instructions
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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
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Mix your condensed milk with the zest and juice of the lemon until thoroughly combined and pour onto the base
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Mix together your crumble mixture to a light breadcrumb texture, and sprinkle onto the condensed milk mixture
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Place in the oven and bake for 25-35 minutes
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Now comes the hard bit, allow it to cool and then place in the fridge overnight before cutting up into 16 pieces.
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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!
What a fabulous use for left over cake – not something I suffer with with two grown lads living at home but that will change i the future. Thank you for linking to #CookBlogShare