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175g / 6oz self raising flour, sifted
175g / 6oz plain flour
5ml / 1tsp baking powder
100g / 4oz margarine
100g / 4oz Tate & Lyle Caster Cane Sugar
75g / 3oz Lyle’s Golden Syrup
2 (size 3) eggs, beaten
60ml / 4tbsp milk
finely grated rind of 1 lemon
100g / 4oz ready made golden marzipan
FOR THE ICING
Freshly squeezed juice of 1 lemon
100g / 4oz Tate & Lyle Icing Cane Sugar
TO DECORATE
Lemon slices
Lemon rind
Mint leaves
A sprinkling of Tate & Lyle Granulated Cane Sugar |
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Instructions 1. Sift together the flours and baking powder. In a large bowl combine the margarine, flours, cane sugar, syrup, eggs, milk and lemon rind and beat together until well mixed and smooth.
2. Spoon half the mixture into a greased and lined 900g / 2lb loaf tin. Roll the marzipan out to an oblong to fit in the middle of the tin then place on top of the cake mixture.
3. Spoon in remaining half of mixture and smooth over the surface. Place in a preheated oven at 180°C/350°F/Gas 4 and cook for 40-45 minutes or until well risen and firm to the touch.
4. Mix the lemon juice and cane sugar together and stir until well blended. When the loaf comes out of the oven spread the lemon icing over the top then leave to cool in the tin.
5. Turn out of tin and decorate with lemon slices, lemon rind, mint leaves and a sprinkling of granulated cane sugar. |
