Sunday, 30 September 2012


185g butter, chopped
½ teaspoon almond essence
2 teaspoons grated lemon rind
1 cup (220g) castor sugar
3 eggs
2 cups (300g) self-raising flour
1 tablespoon ground almonds
¼ cup (60ml) milk
3 teaspoons caraway seeds

Spread 23cm square block cake pan, use baking paper to coverthe base. Mix all ingredients except seeds  in medium bowl of electric mixer, beat on lowspeed until ingredients are combined. Then, beat on medium speed until mixtureis smooth and color is changed. Stir in seeds. Spread mixture into preparedpan. Bake in moderate oven about 40 minutes. Stand few minutes before turningonto wire rack to cool. Decorate cold cake with 1 quality orange vienna creamfrosting is desired.

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