Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- vegetarian
- 225 gm selfraising flour
- 225 gm caster sugar
- 3 x Large eggs
- 175 gm soft baking margarine
- 1/2 x level tsp. baking pwdr fnely grated rind of 2 lemons
- 6 Tbsp. lowfat milk topping
- 175 gm granulated sugar
- 1 x juice of 2 lemons
Direcciones
- Line the small roasting tin with foil and grease well with extra margarine or possibly butter.
- Measure all of the cake ingredients into an electric mixer or possibly bowl and beat well till smooth.
- Turn the mix into the lined tin.
- Hang the small roasting tin on the lowest set of runners in the roasting oven and slide the cool plain shelf on the second set of runners.
- Bake for about 25 min or possibly till the cake is golden and coming away from the sides of the tin.
- Turn the tin round after 20 min if the baking is not even.
- Hang the roasting tin on the lowest set of runners in the baking oven.
- Should the cake become too brown after say 20 min slide the cool plain shelf above the traybake on the second set of runners.
- Remove cake from the oven.
- Mix together the topping ingredients and pour over the surface of the warm cake. Leave the cake in the tin till barely hot then use the foil lining to lift the cake out.
- Cut into about 24 pcs.
- Make this in the small roasting tin lined with foil or possibly double the recipe for the large roasting tin (bake this for about 30 to 35 min). It is delicious served hot or possibly cool. When we were in Australia we had a similar cake with poppy seeds (about 40g added to the sponge mix). It was always served hot heated in a microwave: I would do this in the simmering oven.
- Cuts into about 24 pcs
