Friday, 3 February 2012

I made a cake

For some odd reason, I have never been able to bake a cake that doesn't end up getting chucked in the bin. The other day I made this sticky lemon cake and what do you know, it was a success. Yes! This cake is very similar to the Greek cake, revani. The biggest difference is that revani is made with semolina. It's a light, fresh alternative to something rich and chocolatey. Not that there's anything wrong with that either.

175g unsalted butter, at room temperature
250g caster sugar
2 lemons
3 eggs
75g plain flour
2 tsp baking powder
150g ground almonds
150g natural yoghurt

1. Preheat the oven to 170 degrees Celsius. Grease a 20cm cake tin and line the base with baking parchment. Set aside.
2. Cream together the butter and 150g caster sugar in a large bowl. Grate the zest from both lemons, add to the bowl, and mix together. Gradually beat in the eggs, one at a time. If the mixture shows signs of curdling, add 1 tsp of flour.
3. Mix the flour, baking powder, and ground almonds together. Sift into a seperate bowl, then fold into the butter and eggs with a metal spoon. Stir in the juice of 1 lemon and the yogurt. Pour the mixture into the tin.
4. Bake for 40 minutes or until the centre of the cake is just firm to the touch. Do not open the oven door for the first 20 minutes.
5. Remove the cake from the oven and leave to cool in the tin. Heat the remaining sugar and the juice from the remaining lemon in a saucepan. Pierce the cake several times with a skewer, then drizzle the syrup over the cake. Leave to cool before removing the cake from the tin.

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