Warm Lemon and Syrup Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
|
The combination of pears, syrup and lemon makes this a real winner. Drizzle with light cream for extra luxury. Ingredients:
3 eggs |
3/4 cup butter, softened |
3/4 cup superfine sugar |
1 1/2 cups self rising flour |
1/2 cup ground almonds |
1/4 teaspoon finely grated nutmeg |
5 tablespoons candied lemon peel, finely chopped |
1 grated lemon, rind of |
2 tablespoons lemon juice |
poached pear, to serve |
3/4 cup superfine sugar |
3 lemons, juice of |
Directions:
1. Preheat the oven to 350. Grease and line the bottom of a deep, round 8 inch cake pan with waxed paper.
2. Place all the cake ingredients in a large bowl and beat well for 2-3 minutes, until the mixture is light and fluffy.
3. Turn the mixture into the prepared pan, spread level and bake for 1 hour or until golden and firm to the touch.
4. Meanwhile, make the syrup. Put the sugar, lemon juice and 5 tablespoons water in a pan. Heat gently, stirring until the sugar has dissolved, then boil, without stirring, for 1-2 minutes.
5. Turn out the cake onto a plate with a rim. Prick the surface of the cake all over with a fork, then pour the hot syrup over it. Let soak for about 30 minutes. Serve the cake warm with thin wedges of poached pears.
|
|