Here is another tangy recipe. Since my experimentation of Lemon Drizzle cake was successful, I was eager to try out this recipe and luckily this one also didnt disappoint me. Though I have a sweet tooth, I thought this was a bit too sweet but everybody else who had this said it was just perfect. Anyways, you guys just try it and see, I am sure you will also like this which has a crunchy crust and juicy filling.
- Plain flour – 175 gms
Butter – 125 gms
Granulated sugar – 50 gms
- Caster sugar – 200 gms
Plain flour – 2 tablespoon
Baking powder – 1/2 teaspoon
Salt – 1/4 teaspoon
Medium eggs – 2, slightly beaten
Juice & finely grated rind of 1 lemon
- Sifted icing sugar, to decorate
Preheat the oven to 170 degree, 10 minutes before baking. Lightly oil and line a 20.5 cm/8 inch square cake tin with baking paper. Rub together the flour (No.1 ingredient)and butter until the mixture resembles breadcrumbs. Stir in the granulated sugar and mix. Turn the mixture into the prepared tin and press down firmly. Bake in the preheated oven for 20 minutes, until pale golden. Meanwhile, in a food processor, mix together the caster sugar, flour, baking powder, salt, eggs, lemon juice and rind until smooth. Pour over the prepared base. Transfer to the preheated oven and bake for a further 20 – 25 minutes, until nearly set but still a bit wobbly in the centre. Remove from the oven and cool in the tin on a wire rack. Dust with icing sugar and cut into squares. Serve cold or store in an airtight tin.
Source: Everyday Cookery, Baking series