Prep
25 minsBake
45 minsServes
12Difficulty
Easy About
Looking for a cake recipe that does not involve the oven? This Steamed Lemon Cake recipe is the answer! You'd be surprised how well this method works to cook your cake. On top of that, the steam ensures the result is a delightfully springy spongy cake. No dry lemon cake in sight!
Brush an 18 cm round, deep cake tin (make sure it is not a loose bottom cake tin ) with a little of the soft margarine and line the base with a circle of baking paper. Place all the ingredients for the cake into a mixing bowl and beat with a wooden spoon until smooth. Spread into the cake tin. Wrap the cake tin in cling film so that no water can get into the mixture.
Find a deep saucepan that will hold the cake tin with a little space around it and with a tight-fitting lid. Place the cake tin (with the mixture) into the saucepan and then fill about a quarter full with boiling water (the water should come no more than halfway up the side of the cake tin).
Place the lid on the pan and simmer gently for 45 minutes, until the cake is firm to the touch. You will hear the saucer rattle gently - but if you don’t hear it - that means you may have to top up the water.
To make the lemon drizzle sauce, place the sugar and lemon juice in a small pan and bring to a boil for just 1 minute, then pour over the hot cake and leave to cool before turning the cake out of the tin.
Ingredients – 6 items
1
Ingredients for the cake
Margarine softened
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Large eggs
Self raising flour
Lemon
Baking powder
Ingredients for the topping
Juice of one lemon
Fairtrade Tate & Lyle Golden Caster Sugar
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Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
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We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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