Saturday, September 21, 2013
Lemon and Coconut Cake
200 grams of caster sugar
50 grams of ground almonds
75 grams of desicated coconut
200 grams of self raising flour
1 teaspoon of baking powder
125 grams of icing sugar
Pre-heat the oven to 180 degrees
Cream the butter and sugar till pale and fluffy.
Add the dried ingredients and the eggs and mix until combined.
Mix in the zest of the two lemons.
Put in a spring form tin and bake in the oven for 40 minutes.
Once the cake is cooked, leave to cool in the tin.
Put the juice of the two lemons and the icing sugar in a pan and heat until combined into a smooth syrup.
Pierce holes in the top of the cake using an uncooked piece of spaghetti (yes - you read correctly!).
Pour the syrup over the cake and leave to soak in while it cools.
Once cool, remove from the tin, slice and enjoy!