Recipe for Dinner
Somerset Honey and Lemon Cake
MAKES 1 CAKE
Prepare as for Somerset Honey Cake but add the grated rind and juice of a lemon to the cider before boiling and sandwich with a layer of lemon curd and the fromage frais if liked.
300 g/11 oz/1/2 cups self-raising (self-rising) flour 175 g/6 oz/1/2 cup butter or margarine, cut into small pieces 200 g/7 oz/ Jscant 1 cup light brown sugar
75 g/3 oz/1/2 cup chopped mixed candied peel Grated rind and juice of1/2grapefruit
2 eggs, beaten
30 ml/2 tbsp grapefruit marmalade
Sift the flour into a bowl. Add the margarine and rub in with the fingertips until the mixture resembles fine breadcrumbs. Spoon out about a third of the mixture and reserve. Add 150 g/5 oz/ 1 cup of the sugar to the remaining crumble and mix in. Add the peel, grapefruit juice and beaten eggs and mix well. Turn into a greased and floured f8 cm/7 in loose-bottomed cake tin (pan). Mix the remaining sugar into the reserved crumble with the grapefruit rind. Spread the marmalade lightly over the uncooked cake. Sprinkle with the crumble. Bake in a preheated oven at 190°C/ 375°F/gas mark 5 for about 1 hour or until a skewer inserted in the centre comes out clean. Cool for 10 minutes, then carefully remove the cake tin and cool on wire rack.
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