Crosswords3 mins ago
Fao Lardhelmet Lemon Dizzle Cake Squares
You need a 18cm/7inch square cake tin oiled and lined with baking paper
125 grams/4oz butter or margarine
175grams/60z castor sugar
2 large eggs
175grams/6oz s/r flour
2 lemons preferably unwaxed
50grams/2oz granulated sugar
Heat oven to 180c/350f/gas mark 4
In a large bowl cream butter or margarine and sugar together until soft and fluffy,beat the eggs,then gradually add a little of the egg to the creamed mixture,adding 1 tablespoon of flour after each addition
Finely grate the rind of one of the lemons and stir into the creamed mixture,beating well until smooth,squeeze the juice from the lemon,strain,then stir in to the mixture,spoon into prepared tin,level the surface and bake in preheated oven for 25/30minutes,using a zester,remove the peel from the last lemon and mix with25grams/1oz of the granulated sugar and reserve
Squeeze the juice into a small saucepan.Add the rest of granulated sugar to the lemon juice in the saucepan and heat gently,stirring occasionally.When the sugar has dissolved,simmer gently for 3/4 minutes until syrupy.
With a cocktail stick or fine skewer prick the cake all over.Sprinkle the lemon zest and the sugar over the top of the cake,drizzle over the syrup and leave to cool in the tin.Cut the cake into squares and serve.
125 grams/4oz butter or margarine
175grams/60z castor sugar
2 large eggs
175grams/6oz s/r flour
2 lemons preferably unwaxed
50grams/2oz granulated sugar
Heat oven to 180c/350f/gas mark 4
In a large bowl cream butter or margarine and sugar together until soft and fluffy,beat the eggs,then gradually add a little of the egg to the creamed mixture,adding 1 tablespoon of flour after each addition
Finely grate the rind of one of the lemons and stir into the creamed mixture,beating well until smooth,squeeze the juice from the lemon,strain,then stir in to the mixture,spoon into prepared tin,level the surface and bake in preheated oven for 25/30minutes,using a zester,remove the peel from the last lemon and mix with25grams/1oz of the granulated sugar and reserve
Squeeze the juice into a small saucepan.Add the rest of granulated sugar to the lemon juice in the saucepan and heat gently,stirring occasionally.When the sugar has dissolved,simmer gently for 3/4 minutes until syrupy.
With a cocktail stick or fine skewer prick the cake all over.Sprinkle the lemon zest and the sugar over the top of the cake,drizzle over the syrup and leave to cool in the tin.Cut the cake into squares and serve.
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