Sunday, March 1, 2009

Cooking with Jamie – Part 2: Lemon drizzle cake



I made a Jamie dessert too! This one is almost perfect — I found the icing to be a little chalky. (I must find a suitable alternative.)

JAMIE’S NAN’S LEMON DRIZZLE CAKE

Ingredients

Cake:
1/2 cp unslated butter, softened
1/c cu plus 1 tablespoon of sugar
4 large free-range or organic eggs
1 1/2 cups ground almonds,
1 1/2 tbsp poppy seeds
zest and juice of 2 lemons
1 scant cup self-rising flour, sifted

Syrup:
1/3 cup sugar
7 tbsp lemon juice

Icing:
1 1/4 cup powdered sugar
zest and juice of 1 lemon

Instructions

Preheat oven to 350˚. 

Using electric mixter beat the butter with the sugar until light and creamy. Add the eggs one by one beating each in well. Fold in your ground almonds, poppy seeds, the lemon zest and juice and the sifted flour. Spoon the mixture into a prepared cake pan – cook for 40 min.

Make the syrup by heating the sugar and lemon juice in a pan untilthe sugar has disolved. While the cak eis still warm, make holes in the op of it with a tooth pick or fork or in my case chopstick) and pour the syrup over.

To make the icing, sift the powdered sugar into a bowl and add the lemon juice and zest, and stir until smooth. When the cake is almost cool, pour the icing carefully over top.














Best,

kh

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