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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe comes from UK chef Nigel Slater, who recommends you use unwaxed or organic lemons. You could serve this with a dollop of cream over the top and a cup of tea. Ingredients:
1 lemon |
2 tablespoons demerara sugar |
4 tablespoons water |
200 g butter |
200 g demerara sugar |
90 g plain flour |
90 g ground almonds |
1/2 teaspoon baking powder |
1 lemon, zested |
4 large eggs |
2 tablespoons demerara sugar |
1 lemon, juice of (reserved from lemon above) |
Directions:
1. Preheat the oven to 165C or 350F and line a baking tin with a piece of wax or parchment paper.
2. Make the topping by slicing the lemon thinly and put it in a small saucepan with the sugar and water.
3. Bring to a boil and then watch closely for about five minutes or until the water has nearly evaporated and the slices are sticky.
4. Set to one side.
5. Cream together the butter and sugar.
6. Separately, mix together the flour, almonds, baking powder and lemon zest.
7. Beat the eggs with a fork and add them to the butter and sugar mixture, a little at a time.
8. Gently fold in the flour mixture with a big spoon.
9. Scoop the batter into the lined tin, then lay the lemon slices on top, overlapping them down the centre of the cake.
10. Bake for 45 minutes, when the cake should be risen and golden.
11. If a toothpick inserted in the centre comes out clean, it's done.
12. Remove the cake from the oven and set aside.
13. Stir the demerara into the juice from the lemon.
14. Spoon the mixture over the top of the cake.
15. Leave to cool.
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