Demerara Lemon Cake Recipes
DEMERARA LEMON CAKE
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
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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