I made this cake yesterday. I have had the recipe for years but not made it for a while and I had forgotten what a nice light moist sponge it makes. It's very easy, ideal for busy mums in the holidays, just throw all the ingredients in a food processor and whizz. It's also a very good base for an improvised pudding - try topping a slice with some ice-cream, chopped banana and a squiggle of chocolate sauce.
Ingredients
4 oz (100g) soft butter or margarine
4 oz (100g) sugar
2 eggs beaten
5 oz (140g) self-raising flour
2 tablespoons lemon curd
Method
Mix all the ingredients together, beating until smooth. Transfer to a 1lb (450g) loaf tin and bake at 350F, 180C, Gas Mark 4 for about 45 minutes until well risen and golden as well as firm to the touch. (Check with a fork and if still a bit too moist inside give it a bit longer - it depends how much lemon curd you use and how lemony you want the taste).
Serve with a cup of coffee and a good book.
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