Cakes and Gateaux Recipes - Crunchy Topped Sponge Loaf

Ingredients

• 200g butter, softened

• finely grated rind of 1 lemon

• 150g caster sugar

• 3 eggs

• 75g cup plain flour, sifted

• 150g self raising flour, sifted

For the topping

• 45ml clear honey

• 115g mixed peel

• 50g flaked almonds

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Method:

1. Preheat the oven to 180.C/350"F/Gas4. Grease and line a 450g loaf tin with greaseproof paper. Grease the paper.

2. Beat together the butter, lemon rind and sugar until light and fluffy. Blend in the eggs, one at a time.

3. Sift together the flours, then stir into the egg mixture. Fill the loaf tin.

4. Bake for 45 minutes, or until a skewer inserted into the centre comes out clean. Stand in the tin for 5 minutes. Turn the loaf out on to a wire rack, peel off the lining paper and leave to cool.

5. For the topping, melt the honey with the mixed peel and almonds. Remove from the heat, stir briefly, then spread over the cake top. Cool before serving.