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Lloyd LHO35 Manual

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LEMON AND ORANGE DRIZZLE CAKE
Ingredients
1 orange
1 lemon
175g/6 oz self-raising flour
1 tsp baking powder
2 medium eggs
60g/2 ¼ oz ground almonds
125g/4 ½ oz golden caster sugar
125g/4 ½ oz soft butter
100g/3 ½ oz icing sugar
Method
A well-known traditional cake to which I've added ground almonds. Bite into a slice
and taste the intense citrus flavours of the sweet glaze which is poured over the hot
cake. You will need a greased and base-lined 18cm/7 inch deep cake tin (square
or round) which fits in your oven.
1.Remove the lid from the halogen oven, place the low rack inside the oven and
replace the lid. Preheat the oven to 180°C (356°F).
2.Finely grate the rind from half the orange and half the lemon, cut both in half and
squeeze the juice from the whole fruits (you will need about 6 tbsp). Mix the juices
together in a small basin.
3.Sift the flour and baking powder into a large bowl. Break the eggs into the flour and
add the ground almonds, sugar, butter, orange and lemon rinds and 3 tbsp fruit juice.
4.With a wooden spoon or mixer, lightly beat the ingredients together until thoroughly
mixed, light and fluffy. Spoon into the prepared tin and level the surface.
5.Put into the hot oven and cook for 20-25 minutes until risen, firm to the touch and
cooked through.
6.Whilst the cake is cooking, make the drizzle mixture. Sieve the icing sugar into a
bowl, pour in the remaining 3 tbsp fruit juices and mix to a smooth paste.
7.Turn the cake onto a wire rack and whilst still hot use a fine skewer to make several
holes in the top of the cake. Spoon the drizzle mixture over the top of the cake and
leave to cool.
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