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Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 8 |
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I fell in love with these in the supermarket when we were in London. I'm happy to have a recipe now! The ones we had were sliced in thirds with different layers of filling between - raspberry I think. May have to experiment . . . or go back to London to taste again :D Ingredients:
3/4 cup butter, softened |
3/4 cup caster sugar |
1 teaspoon finely grated lemon rind |
1/4 teaspoon ground cinnamon |
3 eggs, at room temperature |
3/4 cup self-raising flour |
1/2 cup almond meal |
1/4 cup lemon juice |
1/2 cup caster sugar |
1/4 cup water |
1/2 lemon, thinly sliced |
1 1/2 cups powdered sugar icing, sifted |
1 tablespoon lemon juice |
Directions:
1. Method.
2. Preheat oven to 160°C Grease and line the base and sides of an 8 x 20cm loaf pan.
3. Use an electric mixer to beat butter, sugar, lemon rind and cinnamon in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Add flour, almond meal and lemon juice and stir with a wooden spoon until just combined.
4. Spoon into the prepared pan and smooth the surface. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.
5. To make the candied lemon, combine sugar and water in a frying pan over low heat, stirring, for 2-3 minutes or until sugar dissolves. Add lemon. Simmer, turning occasionally, for 5-7 minutes or until syrup thickens and lemon is translucent. Gently transfer lemon to a lined oven tray to cool.
6. To make icing, combine icing sugar and juice in a small bowl to form a runny paste. Pour over top of cake, allowing it to drizzle down the sides. Allow icing to set for 1 hour.
7. Top with lemon slices and serve, or store in an airtight container for up to three days.
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