Tuesday, February 17, 2009
As you´re running short of time for the party ,here you have another easy recipe.
A rich lemon cake topped with sugar.
A rich lemon cake topped with sugar . A similar cake is found in neighbouring Cumbria. The first Englishmen to enjoy oranges and lemons were the Crusaders, who wintered with Richard Coeur de Lion in Jaffa in 1191-2.
110 Gram Butter, softened
50 Gram Lard
150 Gram Caster sugar
2 Eggs, beaten
225 Gram Self raising flour
1 Lemon, zest and juice
50 Gram Candied lemon peel, finely chopped
1 Tablespoon Milk
Icing sugar, sifted
Preheat the oven to 180 °C , Gas 4. Grease and line an 18 cm cake tin.
Cream the butter, lard and sugar together in a bowl until light and fluffy. Add the eggs, a little at a time with a little flour and mix thoroughly. Fold in the rest of the flour. Add the lemon zest and juice, the candied peel and milk and mix thoroughly. The mixture should be of a dropping, yet firm, consistency.
Turn into the tin and smooth the top. Bake for 1-1 1/2 hours, until a thin skewer inserted into the cake comes out clean. If the top appears to be browning too quickly, cover with a piece of kitchen foil. Cool in the tin for 5 minutes, then turn out on to a wire rack. Serve dredged with a little icing sugar.