³ÉÈË¿ìÊÖ

Cooking with Mother: Crunchy Lemon Tray Bake<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Makes 24 (depending on size of slices)

Cooking time approx. 30 minutes

Ìý

Get a 12 x 8 inch cake tin (1inch deep) and line with foil

Pre-heat the oven to 180 degrees or gas mark 4

Ìý

Put into a bowl….

225g self-raising flour

225g caster sugar

3 large eggs

175g soft baking margarine

1.5 level teaspoons of baking powder

Grate rind of two lemons

6 tablespoons of milk

Ìý

Beat it by hand or using a food processor.

Make sure it’s a nice smooth mixture – no lumpy bits of margarine or flour.

Pour it into the pre-lined tray and spread it evenly.

Put it into the oven; look at the cake after 15 mins – if it’s browning more on one side, then turn it round.

Ìý

It’ll take approx. 30 mins to cook.

Ìý

While it’s in the oven, make the topping…

Ìý

For the topping:

Juice of 1.5 – 2 lemons (use the ones you grated for the rind)

175g granulated sugar

Mix together in a bowl with a fork until it’s well blended. It’ll be fairly runny/sloppy.

Ìý

When the cake’s done, get it out the oven. You can check it’s ready by pressing the top – it should be nice and springy and by poking a skewer/cocktail stick into it. If the skewer comes out without any mixture on it, then it’s done.

Prick the cake all over so it’ll absorb the topping.

While the cake’s still warm, pour on the topping.

Ìý

Leave to cool – and then the best bit…

Ìý

Let us know how you get on. We’d love you to be involved by helping us with future recipes – so if there’s something simple you like to make, share your message here.

Ìý