100g soft brown sugar
100g SR flour sieved with 25g custard powder
Finely grated zest of one lemon
100g icing sugar
Juice of I lemon
1/3 tsp turmeric spice
Prep to Cook: Put oven on 180 C or Gas Mark 4
Line base of a tray bake tin (approx 20cm square)
Get out mixing bowl, electric food mixer, sieve, spatula, lemon grater,
For the glaze: a basin and wooden spoon, lemon squeezer
1. Prep the cake:
In a big mixing bowl place the margarine, the sugar and the eggs
Add lemon zest and sieve in the flour and custard powder
Mix on low speed until all the ingredients combine then high for about 15 seconds
Stir in the sultanas and scrape the mixture into the prepared tin
2. Prep to bake:
Cook gently until risen and golden brown
It should take about 20 minutes or a bit longer
Take out of the oven and add the glaze topping
3. Prepare the glaze topping:
Sieve icing sugar into a bowl with the turmeric powder
Squeeze the lemon to get the juice
Add juice to icing mixture
Stir well with spoon until it is runny and smooth
Pour over the hot cake and leave to set
Cut into even sized slices
Test the cake to see if is cooked, firstly look to see if it is golden and risen and secondly by pressing with your finger tips in the centre – it should be bouncy. No need to stab the cake with a skewer!
Cooks Know How: After making this recipe you will understand the easy mix process of the ‘all-in-one’ method for making a cake. You will know how to use dried fruit and that it is worthwhile having dried fruits in your store cupboard. You will see that you could adapt the recipe using other dried fruits such as currants, dried blueberries or dried cranberries or sour cherries.
You will know how to use a glaze to make a finishing touch that adds both crunch and flavour.
Try using glace cherries but remember to wash them in a sieve first to remove the sticky syrup. Chop them roughly and dab dry with kitchen roll. Cherry slice could have grated lemon zest added to the sponge.