Hot Desserts Recipes - Warm Lemon and Syrup Cake

Ingredients

• 3 eggs

• 1758g/6oz or 3/4 cup butter, softened

• 175g/6oz or 3/4 cup caster sugar

• 175g/6oz or 1 1/2 cups self-raising flour

• 50g/2oz or 1/2 cup ground almonds

• 1.5ml/1/4 tsp freshly grated nutmeg

• 50g/2oz candied lemon peel, finely chopped

• grated rind of 1 lemon

• 30ml/2 tbsp freshly squeezed lemon juice

• poached pears, to serve

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Method:

1. Preheat the oven to 180.C/350.P /Gas 4. Lightly grease and base-line a deep round 20cm/8in cake tin

2. Place all the cake ingredients in a large bowl and beat well for 2-3 minutes, until light and fluffy.

3. lip the mixture into the prepared tin, spread level and bake for 1 hour, or until golden and firm to the touch.

4. To make the syrup, put the caster sugar, lemon juice and 75rnl/5 tbsp water in a saucepan. Heat gently, stirring until the sugar has completely dissolved, then boil, without stirring, for 1- 2 minutes.

5. Turn out the cake on to a plate with a rim. Prick the surface of the cake all over with a fork, then pour over the hot syrup. Leave to soak for about 30 minutes. Serve the cake warm with thin wedges of poached pears.