Greek or no, this citrus cake is a fresh cake that goes well with coffee or tea or for that matter any drink that you may prefer. It gives you the freedom of altering the flavours according to the season and more importantly according to what is there in your refrigerator. It’s extremely easy to make and extremely easy on the palette.
Almost like a pseudo pound cake....that we will do too.
This is sliced thinly and doused in the goodness of lemon and orange. Major distractions here as sweet child o'mine supposedly prepares for his last end of term exam....a superman action figure by his side....all books and pencils are going “Up, Up and Away”.
As long as it is not Barbie and Ken...I even saw an action figure of Jesus online once....press his tummy to here a rendition of “Our Lord’s Prayer”. Rambling on and on...will really not get us anywhere...easiest bit to remember...we are all equals in the eyes of the lord.that is why equal amounts of butter, sugar and flour!
For the
Greek Lemon Cake....
You need
175 Gms sugar
175 Gms flour
175 Gms butter (I just had 100 Gms so I added 75 mils oil...but you should stick to butter)
1 ½ tsp baking powder
3 eggs
Grated rind of 1 orange
Grated rind of 1 lemon
For the syrup
The juice from the fruit you used plus 30 mils extra lemon juice
100 Gms sugar
As always, the first step...set the oven 180C and grease and flours a loaf tin. My loaf tin seems to be on its death bed, when I took the cake out, one side also came out.....the tin has lived a colourful life...I guess it’s time for it to rest in peace.
In a glass bowl put the soft butter (in my case the butter and oil mix)
And cream it with the sugar till light and fluffy.
Add the eggs one at a time.
Grate the orange and lemon to remove the rind>stop grating when you see the white bit on the skin of the citrus fruit.
thats the rind..
Fold in the grated rinds. This eliminated the need for the vanilla.
Fold in the flour now...
Pour the batter into the tin and bake for an hour. Yes, mes Amis...an hour. If you are sceptical do it for 59 minutes. Reason? You want a thick crust.
Bring it out and run a knife around the rim. But leave the cake in the tin to cool.
Meanwhile, gently heat the citrus juices and the sugar till the sugar dissolves and then just boil for 15 seconds.
the juice....
Stab the surface of your cake with a toothpick a few times and then pour over the syrup. Leave to cool.
I told you my tin just passed away!
When done, un-mould and wrap in al foil and you can chill this for at least a week.Keep awhile...over night...
Cut thin slices and serve with coffee.Enjoy!
A word of caution though...this is a more ...adult cake...generally appreciated by women.
Try it, and tell me what the women in your life have to say about this....
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