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On having cake and eating it

October 7, 2012

Our lovely Swiss language student is impressed at the amount of cake available in our house, because in her home there’s only cake at birthdays. Mind you, she is very slim – but I wouldn’t like to be hasty and jump to conclusions.

The cake at the moment is lemon cake. Delicious with Greek yogurt or with cream – depends on how many calories you don’t mind ingesting.

Beat together 4oz very soft butter with 6oz granulated sugar and add two eggs and beat again. Add the thinly pared rind of a lemon – unwaxed preferably – and then fold in 6oz self raising flour. Add three or four tablespoons of milk. The consistency should be a little stiff, but the mixture should drop off the spoon with a pleasing plop after a few seconds. Put cake mix in a greased, lined 8″square cake tin and bake in a moderate oven for about 40 minutes. While it’s cooking squeeze the lemon and put the juice into a saucepan – it should be about 3floz.  Add 2floz water and 4 level tablespoons of granulated sugar and heat until the sugar’s dissolved. Bring to the boil and boil for about a minute. As soon as the cake comes out of the oven spoon the lemon and sugar over the cake. Then, although you don’t really want to gild the lily, add a sprinkling of icing sugar.

It’s best to eat the cake warm. Essential I think. In fact, this cake the next day is one of the reasons to have a microwave.

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