It’s been a while since I posted on my blog. But for this new month and as the Christmas celebrations are just around the corner, I have decided to give away some special recipes from my old notes (actually these recipes are my favorite I had copied in my baking notes way back in high school).
I have actually been working on starting a monthly news newsletter titled: Yours Cooking Truly with Ewoma, where you can receive more cooking and baking tips to help improve your time spent in the kitchen. Also, I have just finished preparing an online course titled: Basic Italian Online Cooking Course for those who like continental food, Italian cooking is easy to learn and work with. From the basic sauces to the risottos and dips, this online course teaches you how to make simple Italian meals right from the comfort of your kitchen.
And so I present to you the Iced Lemon Cake..
Iced Lemon Cake
Cake mixture
125g Soft margarine
Grated rind of one lemon
100g Castor sugar
2 Eggs
3 Tablespoons milk
200g Self raising flour
50g Cornflour
1/2 Teaspoon baking powder
Syrup
2 Tablespoons water
Juice of 1lemon
50g Sugar
1 Tablespoon Brandy
Icing
100g Icing Sugar
2 Tablespoons lemon juice
Strips of lemon peel.
Method of Preparation
• Grease an 8inch round Cake tin or pan and sprinkle with fine bread crumbs. Pre-heat the oven to moderately hot ( 190 degrees).
• Beat together the margarine, lemon rind and sugar until pale and creamy. Stir in the eggs and milk then fold in the sifted flour, cornflour and baking powder.
• Turn into the prepared cake tin or pan, smooth over the surface and bake for 40-50 minutes. Turn onto a wire rack to cool.
• Bring the water to the boil with the lemon juice and sugar. Add the brandy, and pour slowly over the cake, allowing the syrup to soak well in.
• Mix the sifted icing sugar with the lemon juice until smooth and spread thickly on top of the cake, allowing it to fall over the sides. Shred the strip of lemon peel and sprinkle over the icing before it sets.
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