Stumbled across this brilliant cake/dessert the other day which ticked all my boxes - simple, all pantry staples (for me anyway) , kids loved it, and it is absolutely delicious! I found it in the Stephanie Alexander 'bible' - The Cook's Companion!
Thought I might share it with you as it is so good - I have made it three times this week already. It's perfect for a dessert or afternoon tea - or anytime! And there isn't that much butter in it - it tastes like it should be very sinful - but it only has a small amount of butter in it.
We have renamed it 'Cizza's Lemon Cake' - (after my almost 13 year old son who now begs me to make it all the time and to name it after him)
2 large eggs
1 cup castor sugar
1/3 cup lemon juice
3 tablespoons plain flour
75 g plain flour
2 tablespoons castor sugar
65 g cold butter, roughly chopped
Preheat oven to 160C. Butter 18 cm springform tin. To make the base, briefly mix flour and sugar in a food processor, then add butter and process until mixture starts to form a ball. Press dough into tin with your fingers. Bake for 20 minutes until golden.
When base is nearly cooked, whisk eggs and sugar until well mixed but not thick. Stir in lemon juice, then sift in flour and whisk gently to combine. Remove base from oven and reset temperature to 150C. Pour lemon mixture onto base and bake for about 35 minutes until top is golden and feels a little springy. Cool completely before cutting into 3 cm wide slices. Serve dusted with icing sugar and with a dollop of cream on the side.
Cashmerette Springfield top
10 hours ago