Demerara Lemon Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 lemon
• 2 tablespoons demerara sugar
• 4 tablespoons water
• 200 g butter
• 200 g demerara sugar
• 90 g plain flour
• 90 g ground almonds
• 1/2 teaspoon baking powder
• 1 lemon, zested
• 4 large eggs
• 2 tablespoons demerara sugar
• 1 lemon, juice of (reserved from lemon above)

Recipe

• 1 preheat the oven to 165c or 350f and line a baking tin with a piece of wax or parchment paper.
• 2 make the topping by slicing the lemon thinly and put it in a small saucepan with the sugar and water.
• 3 bring to a boil and then watch closely for about five minutes or until the water has nearly evaporated and the slices are sticky.
• 4 set to one side.
• 5 cream together the butter and sugar.
• 6 separately, mix together the flour, almonds, baking powder and lemon zest.
• 7 beat the eggs with a fork and add them to the butter and sugar mixture, a little at a time.
• 8 gently fold in the flour mixture with a big spoon.
• 9 scoop the batter into the lined tin, then lay the lemon slices on top, overlapping them down the centre of the cake.
• 10 bake for 45 minutes, when the cake should be risen and golden.
• 11 if a toothpick inserted in the centre comes out clean, it's done.
• 12 remove the cake from the oven and set aside.
• 13 stir the demerara into the juice from the lemon.
• 14 spoon the mixture over the top of the cake.
• 15 leave to cool.