23 de febrero de 2016

EGGLESS LEMON CAKE RECIPE FOR TODAY

EGGLESS LEMON CAKE
Rind of 2 lemons, grated
Juice of 3 lemons
250 gr self raising flour
225 gr sugar
200ml milk
200ml olive oil
75ml water
4 tbsp sugar or to taste
Add lemon rind, and 2/3 of the juice (without straining), sugar, milk, oil and flour and mix well.
Do not preheat the oven. Set the temperature at 160C and bake for 15 minutes. Then raise the temperature to 180C and bake for 45 more minutes.
While the cake is cooking, make lemon syrup.
Add water, juice and 4 tbsp sugar to a pan. Simmer until temperature reaches 110C or when liquid starts to thicken.
When cake is cooked, remove from oven and make a few holes on the top. Pour hot syrup over the cake still in the mould.