The beginning of the Mary Berry Baking Bible!
So as I posted on the weekend, Monday was the day my year challenge began, and I can gladly confirm that it is well underway! This cake is truly lovely; I know it’s simple and easy, but sometimes simplicity is the key and you can’t go wrong with a light and lemony sponge. It was a great recipe to kick off with, so I hope you enjoy it too!
- 175 g softened butter (this is key to getting the right consistency!)
- 175 g caster sugar
- 225 g self-raising flour
- 50 g ground almonds
- 3 large eggs
- finely grated rind of one lemon
- thin slices of lemon peel
- Pre-heat the oven to 180C/160C fan/ gas mark 4.
- Grease and line an 18cm tin/or a 2lb loaf tin (that’s what I used) with baking parchment.
- Add the butter, sugar, flour, ground almonds, eggs and the grated lemon rind into a large bowl. Beat for 1 minute until throughly combined and fairly pale in colour.
- Turn in the pre-prepared tin and level out the surface.
- Bake in the oven (on the middle shelf) for 30 minutes.
- Take out the cake and add the lemon peel on the top
- Place back in the oven for 30 minutes (test by placing a skewer in the middle, if it needs longer put back in for 15 more minutes.
- Leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool fully.