Now the lemons are abundant and not too expensive, what better way than to use them in a delicious and very filling cake. So as not to alter the measures I will write them down in ounces as specified in the recipe. I took this recipe years ago from a weekly magazine my mum used to get.
You will need:
6 oz margarine (milk free)
9 oz caster sugar
Grated rind of 3 lemons
4 eggs, size 3, beaten
6 oz glacé cherries, halved
9 oz rice flour
3 oz self - raising flour
Juice of 1 1/2 lemons
Method:
Cream margarine with sugar until light and fluffy. Beat in lemon rind. Gradually add eggs, beating well after every addition. Stir in cherries. Sift ground rice and flour together and fold them into the cream mixture, adding a little lemon juice at the same time. Add more lemon juice, if required, to give the batter a dropping consistency. Set oven to warm, gas mark 3 or 160º C (375º F). Grease a 20 cm diameter tin and spoon in the batter. Bake for an hour or so, until the cake is firm and springy to the touch. Leave the cake in the tin to cool.
4 comments:
Thanks for sharing, Lady Violet!
Looks yummy :-)
Nice. I'll have to leave out the cherries, nobody likes glazed fruit in this family (strange people)... :( Or rather, I'll throw them in and have them all end on my plate! :D:D:D
I'll let you into a secret, now, dear daughter. A certain little five yr old took the cherries from my fruit salad and then started on the ones from Avi's bowl, the last time he was here!!! Potser que no s'enrecordava?!!
Post a Comment