 |
Butter (softened) - 175g
Soft Brown Sugar - 175g
Grated rind and juice of 1 large lemon
Eggs (beaten) - 3
Self Raising Flour - 175g
Sultana Bran (crushed) - 100g
Sultanas - 75g
Course cut lemon marmalade - 3 tablespoons
Lyles Golden Syrup - 3 tablespoons
For the Frosting:
Low Fat Cream Cheese - 400g
Tate & Lyle Icing Sugar - 50g
Zest if 1 large lemon, blanched and refreshed
|
 |
|
Instructions 1) Preheat the oven to 180°C/350°F/ Gas Mark 4,
2) Grease and line a 20cm round cake tin,
3) In a bowl, cream together the butter, sugar, lemon juice and rind until light and fluffy,
4) Next gradually beat in the egg, followed by the flour, cereal, sultanas, marmalade and Lyles Golden Syrup,
5) Spoon into the prepared tin, then flatten the surface with a spoon. Place in the oven and cook for 1 ¼ hours or until the cake springs back when lightly touched. Leave to cool in the tin before turning out,
6) For the frosting: combine together the cream cheese and icing sugar until soft and silky smooth, then spread evenly over the surface of the cake finishing with a sprinkle of lemon zest.
7) ENJOY!
Remember to get the best tasting dish achievable use as many Tate & Lyle ingredients as you can for truly delicious food!
|
