Descripton
A lovely, tasty cake made with lemons, pecan nuts and a little bit of spice
Serves | 12 servings |
Ingredients
Cake:
220 g Margarine / butter
220 g Self raising flour
220 g Caster sugar
4 Medium eggs
50 g chopped pecan nuts
1 heaped tsp of baking powder
1 tbsp ground ginger (optional)
1 tbsp ground cinnamon (optional)
Juice of 1 lemon
Rind from 2 lemons (preferably unwaxed)
1 tsp of vanilla essence
Icing:
100 g Icing sugar
Juice of 1 lemon
Instructions
Preheat the oven to 180°C (Gas Mark 4). Lightly grease and line a 20 cm (8“) baking tin.
Toast the chopped pecan nuts in the oven for 5 minutes. Remove and allow to cool.
Sift the self raising flour, baking powder, ginger and cinnamon into a bowl. Stir in the cooled chopped pecan nuts and lemon rind.
Beat the sugar and margarine (or butter) until the mixture is light and fluffy. Gently combine the beaten eggs, lemon juice and vanilla essence.
Then add half of the dry ingredients and fold into the mixture. Add the remaining dry ingredients and fold again until all ingredients are evenly mixed and smooth.
Pour into the greased baking tin and place on the middle shelf of the oven for 50 minutes or until the surface of the cake appears to be warm golden brown.
Ensure the cake is cooked by inserting a skewer into the centre of the cake. If the skewer is clean when removed, the cake has been cooked all the way through.
Allow the cake to cool and then turn out onto a cooling rack.
Icing:
Sift the icing sugar into a bowl. Add a small amount of the lemon juice and stir the mixture. Keep adding small amounts of the lemon juice until the icing sugar is all mixed in. Ensure that the mixture does not get too runny. Pour onto the top of the cake. When the icing has set, dust the surface with cocoa powder.
