Receipe for Lemon Marmalade Cake.
250 grams self raising flour.
250 grams sugar (I used soft yellow sugar but I am sure white sugar will do).
2 ripe lemons
half a teaspoon salt
half a teaspoon baking soda
Use a sufficiently large bowl where you can mix everything together in using a electrical cake mixer/egg beater.
Put the flour, sugar, salt and baking soda into the bowl. Break four eggs and add them in (holding back the shell of’course ðŸ™‚ ).
Take each lemon and using a fine grater grate of the rind of both lemons. Add the grating to the cake mix. Cut the lemons and squeeze and collect the lemon juice. Remove the seeds. Now add the juice to the cake mix.
Using the electrical beater, beat the cake mix until it is light and fluffy. The better you beat it, the lighter the cake will be. If you want a lighter sponge reduce the amount of flour by 25-30 grams .
Put it in the oven at 200 ÂºC for 40 minutes.
I prefer to use a round tray with a hole in the centre as I find this gives you Â a more fluffy cake. You can use a standard 8 inch round baking tray too.
After the cake is ready pop it out, let it cool and then slice it into two. Apply a layer of lemon marmalade to the bottom part and then sandwich the cake back together. All done!
I find the cake tastes better from the second day onwards after the marmalade permeates it.
This is the receipe I used to make lemon marmalade. I only used 200 grams less of sugar per kilogram of lemons and add some pieces of cinnamon sticks and s few cloves.
As an aside here are some picks of water chilli pickle and some of my olives I have prepared. The olives are decent to eat :).
I just used a few slices of lemon, a couple of garlic and a bit of wild thyme. I got a lot more to marinade. AtÃ© logo peeps! VesÃ£o em portuguese vai breve ðŸ™‚