Demerara Lemon Cake Recipes

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DEMERARA LEMON CAKE



Demerara Lemon Cake image

This recipe comes from UK chef Nigel Slater, who recommends you use unwaxed or organic lemons. You could serve this with a dollop of cream over the top and a cup of tea.

Provided by Sackville

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 12

1 lemon
2 tablespoons demerara sugar
4 tablespoons water
200 g butter
200 g demerara sugar
90 g plain flour
90 g ground almonds
1/2 teaspoon baking powder
1 lemon, zested
4 large eggs
2 tablespoons demerara sugar
1 lemon, juice of (reserved from lemon above)

Steps:

  • Preheat the oven to 165C or 350F and line a baking tin with a piece of wax or parchment paper.
  • Make the topping by slicing the lemon thinly and put it in a small saucepan with the sugar and water.
  • Bring to a boil and then watch closely for about five minutes or until the water has nearly evaporated and the slices are sticky.
  • Set to one side.
  • Cream together the butter and sugar.
  • Separately, mix together the flour, almonds, baking powder and lemon zest.
  • Beat the eggs with a fork and add them to the butter and sugar mixture, a little at a time.
  • Gently fold in the flour mixture with a big spoon.
  • Scoop the batter into the lined tin, then lay the lemon slices on top, overlapping them down the centre of the cake.
  • Bake for 45 minutes, when the cake should be risen and golden.
  • If a toothpick inserted in the centre comes out clean, it's done.
  • Remove the cake from the oven and set aside.
  • Stir the demerara into the juice from the lemon.
  • Spoon the mixture over the top of the cake.
  • Leave to cool.

Nutrition Facts : Calories 3684.1, Fat 228.8, SaturatedFat 112.1, Cholesterol 1273.4, Sodium 1620.7, Carbohydrate 390.9, Fiber 28.9, Sugar 256.5, Protein 61.5

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