Today after work I decided to bake a lemon and White chocolate tray bake - I warn you now it's not the most glamorous cake nor does it have any fancy decoration but boy does it taste scrummy.
175g Caster sugar
2 unwaxed lemons
100 S-R flour
74g ground almonds
100g demerrea sugar
90g White Chocolate buttons
1) Pre-heat the oven to 180 degrees and grease line a brownie tin ( this is your bake you choose ) . Beat together the butter, caster sugar and the zest of 1 lemon. Keep beating until the mixture is light and fluffy. Add the eggs one by one and beat again.
2) Fold in the flour , followed by the almonds and the buttons. If you feel the mixture is a little too thick add a touch of milk. Spoon into your chosen tin and pop in the oven for 40 minutes. (until a skewer comes out clean)
3) Mix the juice off both lemons with the demerara sugar , this will give you a lemon syrup. Remove your cake from the oven and allow to cool slightly. When the cake is still slightly warm poke holes into it and pour over the lemony syrup.
4) Allow to cool. Cut the cake into bite size pieces and tuck in :) - recommended with a good old cuppa tea