A basic English sponge cake, delicately flavoured with lemon and almond – good for afternoon tea.
- Preparation and cooking time
- Prep:20 minutes
- Cook dinner:1 hr
- Straightforward
- Cuts into 8 slices
- Freezable
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Substances
- 175g butter, softened, plus further for greasing
- 175g golden caster sugar
- 3 giant eggs
- grated zest 1 lemon
- few drops vanilla extract
- 200g self-raising flour
- 50g floor almond
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Technique
- STEP 1
1 Warmth oven to 170C/150C fan/fuel 3. Butter and line the bottom of a 900g loaf tin with greaseproof paper. Utilizing an electrical whisk, beat collectively the butter and sugar till gentle and creamy then beat within the eggs separately. Add the lemon zest and vanilla. Now beat within the flour and almonds till you have got a thick batter. The batter must be free sufficient that it falls off a picket spoon, if it’s too thick combine in a splash of milk.
- STEP 2
Tip the batter into the tin and easy excessive. Bake for 55 minutes – 1hr till a skewer inserted within the center comes out clear. Take away from the oven then go away to chill for 15 minutes then take away from the tin, peel away the paper and go away on a wire rack to chill utterly earlier than slicing. The loaf will preserve in an hermetic container for 3 days.