(serves 10)
225 grams (one cup) unsalted butter, softened
225 grams (one cup) caster (ordinary American) sugar
4 eggs
zest of 3 lemons, finely grated
zest of 1 lime, finely grated
225 grams (one cup) self-raising flour, or plain flour with 1 tsp baking powder added
drizzle topping
juice of 3 lemons
85 grams (1/3 cup) caster sugar
Beat the butter and sugar till soft and fluffy, then beat in eggs one at a time. Stir in zests and flour gently until fully mixed (including the baking powder if you are using plain flour). Tip into a loaf pan and smooth the top flat with a spoon. Lick the spoon.
Bake for about 45 minutes in an oven set to 185C, 350F. Watch carefully, because all ovens are different. Take care not to burn bottom or brown top too much. The cake is done when the middle of the top doesn’t jiggle when pressed gently. Err on the side of baking less rather than longer.
Cool cake enough so that you can handle the tin. In the meantime, mix the lemon juice and sugar till dissolved. Prick the top of the cake all over with a fork and then SLOWLY drizzle the mixture over it. If you drizzle too fast, the mixture will end up all sliding down the sides of the cake. Serve warm.
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(serves 4)
1 tbsp olive oil
3 tbsps butter
3 cloves garlic, minced
2 tsps ground cumin
1 white onion, minced
1 can plum tomatoes, squeezed by hand over skillet
1 tsp sea salt
3 red chillies, deseeded and chopped
1 tsp ground turmeric
1 tsp red chilli powder
1 tsp garam masala
1 can coconut milk
2 pounds raw prawns, shelled
handful fresh coriander, roughly chopped
In a large skillet, melt the butter with the oil and then add the garlic, cumin and onion and saute until soft. Squeeze the tomatoes to crush them, and add all the juice. Add the salt, chillies (wash your hands before you rub your eyes! I didn’t), turmeric, chilli powder and garam masala and cook down until tomatoes are thick. Add the coconut milk and blend well. At this point you can put the sauce aside and get on with your other dishes. Then five minutes or so before you want to eat, heat the sauce again till bubbling and add the shrimps. Cook until they turn thoroughly pink, then stop the heat and serve with rice.
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