Warm Lemon & Syrup Cake Recipe
¾ cup butter, softened
1 cup castor (superfine) sugar
½ cups self-raising (self-rising) flour
½ cup ground almonds
¼ tsp freshly grated nutmeg
50 gram candied lemon peel, finely chopped
Grated rind of 1 lemon
2 tbsp freshly squeezed lemon juice
I 75g/6oz/ /
For the syrup:
1 cup caster (superfine) sugar
Juice of 3 lemons
Preheat the oven to 180°C. Lightly grease and base-line a deep round 8inch cake tin (pan).
Place all the cake ingredients in a large bowl and beat well for about 3 minutes.
Transfer the mixture into the prepared tin, spread level and bake until golden and firm to the touch, about 1 hour.
To make the syrup, put the castor sugar, lemon juice and 5 tbsp water in a pan. Place over low heat and stir until the sugar has completely dissolved, then boil, without stirring, for about 2 minutes.
Turn out the cake on to a plate with a rim. Prick the surface of the cake all over with a fork, and then pour over the hot syrup. Leave to soak for about 30 minutes. Serve the cake warm with thin wedges of poached pears.