The Australian Women’s Weekly Food – March 2019

THE DRIZZLECAKE

PREP+ COOKTIME1 HOUR15 MINUTES

(+COOLING)SERVES 12

150gbutter

1 teaspoonvanillaextract

2 teaspoonsfinelygratedlemon rind

1 cup(220g)castersugar

3 eggs

2 cups(240g)almondmeal

¾ cup(110g)self-raisingflour

½ cup(110g)castersugar,extra

1/3 cup(80ml)lemonjuice

approximately

CANDIEDLEMONRIND

1 mediumlemon(140g)

½ cup(110g)castersugar

½ cup(125ml)water

LEMONGLAZE

1 cup(160g)icingsugar

1½tablespoonslemon juice,

approximately

1 Preheatovento160°C/140°Cfan.

Greasea 20cmsquarecake pan; line

basewithbakingpaper.

2 Beatbutter,vanilla,rindandsugar

ina bowlwithanelectricmixeruntil

lightandfluffy.Beatineggs,oneat

a time,untilwellcombined.Foldin

almondmealandsiftedflour.Spread

mixture into pan; smooth the surface.

3 Bakecakefor1 houroruntil

a skewerinsertedinto the centre

comesoutclean.

4 Meanwhile,make candied

lemonrind.

5 Placetheextrasugarandthe

juiceina smallsaucepan;stirover

mediumheatuntilsugardissolves.

Removepanfromheat.

6 Piercetopofthecakealloverwith

a skewer.Pourhotsyrup over hot

cake.Coolinpan.

7 Makelemonglaze.

8 Transfercaketoa platter;drizzle

withlemonglaze.Standuntilset.

Justbeforeserving,decorate with

candied lemon rind.

CANDIEDLEMONRIND

Peelrindthinlyfromlemon,avoiding

thewhitepith.Placerindina small

saucepanwithplentyofwater.Bring

toa simmer;drain.Placesugarand

thewaterinsamepan;stirover

medium-highheat,withoutboiling

untilsugardissolves.Reduceheatto

low;addrind.Simmergently,stirring

occasionally,for 30 minutes or until

rind is translucent. Cool.

LEMONGLAZE

Stirsiftedicingsugarandjuice in

a small bowl until smooth.

“This is one of myall-time favourite cakes and

onethat I bakeoften – it’s somoist and lemony

it will make your lips puckerwith delight!”

Fran Abdallaoui, Editor,AWWFOOD

TEST

KITCHEN

NOTES

Thecakewilldipslightly

inthecentre;it willnot

beseenoncethetopis

drizzled with lemon glaze.

60 #COOKWITHTHEWEEKLY