This recipe is from the Women's Weekly Classic Country Recipes book, page 81. I omitted the 1/3 cup mixed peel which is placed on top of the cake along with the slivered almonds.
What you need
- 180g butter, softened
- 3/4 cup sugar
- 2 teaspoons lemon rind
- 3 eggs
- 3/4 cup plain flour, sifted
- 3/4 cup self raising flour, sifted
- 1/4 cup slivered almonds
What you need to do
- Preheat oven to 160 degrees and grease and line a 20cm diameter round baking tin.
- Beat butter, sugar and lemon rind until creamy.
- Beat in eggs one at a time.
- Transfer to a larger bowl and mix in flours.
- Place mixture into the prepared baking tin and bake for 20 minutes. Remove from the oven and sprinkle the slivered almonds on the cake. Bake for a further 40 minutes.
- Once baked, stand the cake in the tin for around 5 minutes. Then transfer to a wire rack and onto a plate once cooled.
Nothing to difficult there. Problem was, the cake overcooked (from what wise Uncle Google tells me), formed a crust on the outsides and was dry. Never before has this happened to me. My cakes are always soft on the outside!!! Would this have happened with a CWA recipe?
The cake looked good, had a beautiful lemon-ey fragrance and light lemon flavour, but only the very middle was soft and moist. If I wanted crusty bread, I would have bought crusty bread.
I picked at a slice...yuck. Too dry! I allow myself a treat a week and this was not worth ruining my diet for. I should have gone to Woolworths and bought their factory made Maderia cake. Yum!:) However, I could not be bothered going to the shops. I just ate lammingtons instead. You can't go wrong with supermarket lammingtons:) Why are they so good?!
Mmmm lammingtons made from weird ingredients I have never heard of
So what to do with the cake. My dad took it to my grandpa's house and amazingly they all liked it! :)
See below for other Sweet Adventures Blog Hop entries:) Click here for a link to Delicieux, who is hosting the blog hop this month.