Super Food Ideas - - SWEET MEMORIES | CAKES -



150g but­ter, soft­ened ¾ cup caster sugar 1 tea­spoon finely grated lemon rind ¼ tea­spoon ground cin­na­mon 3 eggs ¾ cup self-rais­ing flour ½ cup al­mond meal ¼ cup lemon juice Candied Lemon Slices ½ cup caster sugar 1 lemon, thinly sliced Lemon Ic­ing 1½ cups ic­ing sugar mix­ture, sifted 1 to 2 ta­ble­spoons lemon juice

1 Pre­heat oven to 160°C/140°C fan-forced. Grease a 6.5cm-deep, 10cm x 21cm (base) loaf pan. Line base and sides with bak­ing pa­per, ex­tend­ing pa­per 2cm on all sides. 2 Us­ing an elec­tric mixer, beat but­ter, sugar, lemon rind and cin­na­mon for 5 min­utes or un­til pale and creamy. Add eggs, 1 at a time, beat­ing well af­ter each ad­di­tion. Add flour, al­mond meal and lemon juice. Stir with a wooden spoon un­til just com­bined. Spoon mix­ture into pre­pared pan. Smooth top. Bake for 50 min­utes to 1 hour or un­til a skewer in­serted into the centre of cake comes out clean. Cool in pan for 5 min­utes. Turn onto a wire rack to cool com­pletely. 3 Mean­while, make Candied Lemon Slices Line a bak­ing tray with bak­ing pa­per. Place sugar and ¼ cup wa­ter in a fry­ing pan over low heat. Cook, stir­ring, for 2 to 3 min­utes or un­til sugar dis­solves. Add lemon. Sim­mer, turn­ing oc­ca­sion­ally, for 5 to 7 min­utes or un­til syrup thick­ens and lemon is translu­cent. Gen­tly trans­fer lemon to pre­pared tray to cool. 4 Make Lemon Ic­ing Com­bine ic­ing sugar and enough lemon juice in a bowl to form a runny paste. Pour over top of cake, al­low­ing it to driz­zle down the sides. Stand for 1 hour or un­til ic­ing has set. 5 Top cake with lemon slices. Serve. NU­TRI­TION: (per serve) 1985kj; 20.5g fat; 10.7g sat fat; 5.4g pro­tein; 68.8g carbs; 1.6g fi­bre; 95mg chol; 125mg sodium.

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