I love this cake. It is easy to make,it works as a dessert or a cake and it freezes well. What more could you want, and of course it tastes great! Ingredients: 110 Grams of butter 1/2 cup of castor sugar Lemon zest and juice of a half a lemon ( you want about 1/4 cup of lemon juice) 2 eggs 1 1/2 cup of SR flour 1/2 teaspoon of bi carb soda 1/2 cup of buttermilk ( I add 1/2 teaspoon of cream of tarter to milk to make butter milk) Cream the butter and sugar and add an egg.
Stir in the lemon zest and juice. Beat till it has a creamy consistency then fold in in the siftedd flour and bi carb and the milk. Line a 21cm pan with baking paper.
Bake at 170 degrees Celsius for approx 30 minutes. Whilst the cake is cooking make the syrup. I don't have a stove top at the moment so I do this part in the microwave. Mix 1/2 cup of sugar, 1/4 cup of lemon juice and zest and 50 Grams of butter. Heat until the butter is melted and the sugar dissolved.
Once the cake is cooked allow it to cool, just a bit, on a cake cooler,before transferring it to a serving plate. Stab the cake all over with a skewer and then spoon the warm syrup over it. It is now ready to serve. As a dessert it is lovely with cream. I usually make another batch of syrup so that I can pour some syrup over the warm cake as I serve it. You will get so many compliments.
I have so many Beetroot that I decided to make a lovely dip to have with a few drinks. I picked three beetroot, cut the tops and tails off and washed them thoroughly. I would normally bake the beetroot as it intensifies the flavor but as usual I had not planned to make a dip this morning. I have a big enough electricity bill with out turning the oven on to roast three Beetroot. I think I will try putting them in foil with a little oil and leaving them on top of the combustion heater next time. It's worth a try will let you know what happens.
For convenience this time, I cooked them in the microwave, I didn't peel them because that would allow a lot of the colour to leach out. I stabbed them all over with a skewer so the skin wouldn't burst ( and as it was it made a colorful mess of my microwave).
They took about 10 minutes until soft when tested with a skewer. To ensure they were cooked all the way through, I covered the plate with foil to keep the heat in, and left them for another 10 minutes.
I then peeled them, chopped them up and left them to cool.
While they were cooling I mixed together 1 tablespoon of olive oil 1 dessert spoon of honey ( I warm this just to make it easier to blend) Juice of a lemon 1/4 tspn of chilli powder Level teaspoon of cummin I then put the chopped Beetroot in my mini food processor and poured the mixture in.
Once it was all smooth I added a tablespoon of cream cheese and a dessertspoon of sour cream.