Instructions
How to Make a Steamed Lemon Cake
- 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.
