Here’s an alternative instruction for preparing your dessert. This recipe yields a single serving, intended as a sugary conclusion to your meal. Below are your requirements:
We will need the following:
– Zest and juice from 1 lemon
– 90g of caster sugar
– 90g of soft butter
– 3 large free-range eggs
– 95g of self-raising flour
– 90g of ground almonds
– 40g of cornmeal (alternatively, you can use polenta)
– Half a teaspoon of salt
– For the lemon syrup, you’ll need the zest of another lemon, juice of half a lemon (about 45ml, top it up with water if needed) and an additional 50g caster sugar
– For the icing, mix 100g of icing sugar with juice of half a lemon (about 22ml, water can be added if necessary) and a small pinch of salt
– Grab a 1lb loaf baking tin. If you happen to have a 2lb baking tin, simply double the amount of ingredients and stretch the baking duration to around 45 minutes. You can measure the volume of your tin by filling it with water then transferring to a jug. A 1lb loaf tin will hold about 700ml of water.
Directions:
– Preheat your oven to 180°C and line your 1lb tin with baking paper.
– In a mixing bowl, combine the lemon zest with the caster sugar. Mix well using your fingers until the sugar takes on a yellow colour and the zest is evenly mixed in. Add the butter and beat until you achieve a light, fluffy texture. Add in the eggs, one at a time, ensuring to scrape the sides of the bowl. Following this, incorporate your dry ingredients (flour, almonds, cornmeal and salt) along with the lemon juice. Stir gently with a spatula to combine.
– Once your mix is ready, put it into the heated oven. Bake for approximately 35 to 40 minutes. It should look golden brown and spring back upon touch. Test with a skewer – it should come out clean if it’s fully cooked.
– As your cake is baking, get started on the syrup. Combine the lemon zest, juice and sugar in a saucepan over medium heat. Stir until your sugar is fully dissolved.
– As soon as your cake is done baking, take it out of the oven. With a fork, prick all over a few times, then pour your homemade syrup over the cake. You’ve just made a sumptuous dessert! Enjoy!
Once the cake is entirely cold, prepare the frosting: add the icing sugar, salt, and lemon juice to a bowl and blend together. Take the cake out of the tin and lavish it with the glaze.