Tuesday, 27 July 2010

Lemon syrup cake (1 colour)

This is a really easy cake to make. I find it tastes best warm (you can reheat it in the microwave) as that makes it slightly softer, but it can also be eaten cold. The original recipe stated to use candied lemon peel, but I often put orange or lime peel in instead.

Eggs - 3
Butter - 175g, softened to room temperature
Self raising flour - 175g
Caster sugar - 175g
Ground almonds - 50g
Candied peel - 50g, chopped
Lemon - grated rind
Lemon juice - 2 tbsp

For the syrup:
Caster sugar - 175g
Lemon juice - from 3 lemons
Water - 75 ml

1) Put all the cake ingredients together in a large bowl, mix and beat for a couple of minutes until light and fluffy.
2) Tip the mixture into an 8 inch round cake tin and bake at 180°C for 1 hour or until golden and a skewer comes out with no mixture on.
3) Meanwhile make the syrup by heating the sugar, water and lemon juice in a small pan. Stir until the sugar has dissolved and then boil for 2 minutes.
4) Turn the cake out onto a plate and prick the surface with a fork. Pour over the syrup and leave to soak for 30 minutes. Serves 6-8.

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