I made this last week and there are a few slices left in the cake tin which I would eat one slice every night after berbuka puasa. got this recipe from GoodtoknowRecipes magazine, may 2011 issue.
Ingredients :
- 225g butter, softened
- 225g caster sugar
- zest and juice of 1 lemon
- 4 eggs
- 225g self raising flour, sifted
- 2tbsp hot water
- 100ml elderflower cordial (if you don't have elderflower cordial, can substitute with lemon lime cordial)
- 2 tbsp. granulated sugar
Method
- preheat oven to 180 deg C/Gas 4. grease and line a loose based, round, deep cake tin
- place the butter, caster sugar and lemon zest in a large bowl and beat until pale and fluffy
- gradually add the eggs, whisking well between additions. when you whisk in the last egg, add 2 tbsp. of the flour as well to prevent curdling
- sift in the remaining flour, then gently fold it in with a metal spoon along with the water.
- spoon into the tin, level it off and bake for 45-50 minuts or until it is shrinking away from the sides of the tin.
- leave to cool in the tin for 5 minutes
- sieve the lemon juice to remove the bits then stir the cordial into the juice to make a syrup.
- use a fine skewer (lidi satay) to prick the cake all over, then pour over the syrup and sprinkle with sugar, it should in in but still leae a crunchy crust
- leave to cool completely before removing the cake from the tin.