Lemon Syrup Nut Sponge
This beautiful lemon sponge cake is a little different, with an odd method. But it works.
You must be careful when lining the tin, that the parchment runs up the sides just a little, stopping the golden syrup from escaping!
You will need an 8” spring form cake tin, buttered and the base lined - as above. Pre heat your fan oven to 160C
3 tablespoonfuls golden syrup
2 oz chopped mixed nuts of your choice
4 oz softened butter
4 oz caster sugar
2 large eggs
grated rind and juice of one large lemon
4 oz self raising flour
Drizzle the golden syrup evenly over the base of your prepared tin, then very carefully cover the base, I used the back of a teaspoon. Sprinkle over the nuts [I used a packet of mixed chopped nuts]. Grate a little lemon zest over the nuts and syrup, and a dash of the juice, then set aside for a mo.
Cream the butter and sugar until light and fluffy. Add the beaten eggs, one at a time along with a touch of the flour. Beat in the grated zest and 1 tablespoon of the lemon juice. Fold in the remaining flour and very carefully spoon the mixture over the nuts.
Bake for about 30 mins. Leave in the tin for about 5 mins, release the clip, then invert and turn out onto a serving plate [or rack]. Serve with clotted cream!!!!!
So good.
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