Crunchy lemony cake

We have a bowlful of lemons at the moment so have been making lots of lemony things: lemon curd, using lemon juice in salad dressing in place of the vinegar etc. So here is a cake which is a combination of lemony sharpness and sugary sweetness. plateful 26-5-14lemon - close-up 26-5-14100g soft margarine
175g caster sugar
175g self-raising flour
1 tsp baking powder
2 extra large eggs
4 tablespoons milk
Finely grated rind of a lemon
For the crunchy topping:-
Juice of a lemon
100g caster of granulated sugar

Pre- heat the oven to 180C/350F/Gas 4. Lightly grease and base line a 7in [18cm] deep round cake tin with greased greaseproof paper. tin - lining the tin scissors 26-5-14Measure all the ingredients for the cake into a large bowl and beat well for about two minutes until smooth and well blended. in the bowl - eggs, sugar, butter 26-5-14in the bowl - mixing the batter 26-5-14Turn the mixture into the prepared cake tin and level the surface. tin - ready to go into the oven 26-5-14Bake for 35-40 minutes or until the cake has shrunk slightly away from the sides of the tin, and springs back when lightly pressed with a finger.

While the cake is baking, prepare the topping. Measure the lemon juice and sugar into a bowl and stir until blended [below]. lemon syrup - mixing 26-5-14When the cake comes out of the oven, spread the lemon paste over the top while the cake is still hot. Leave in the tin until cold, then turn out and remove the paper. drizzling the syrup on the cake 26-5-14cake - leaving the syrup to set 26-5-14cake on cooling rack - close-up 26-5-145 to remember
en vez de – in place of/instead of
el vinagre – the vinegar
el aliño – the salad dressing
hondo/a – deep [dish]
supremo/a – ultimate

mary berry's ultimate cake book 20-1-14


‘Mary Berry’s Ultimate Cake Book’ by Mary Berry

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