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Ingredients for 9 inch cake (12 generous portions)

The Sponge:

  • 225g / 8oz butter, very soft
  • 4 large eggs, beaten
  • 397g / 14oz can condensed milk
  • 55g / 2oz ground almonds
  • finely grated zest and juice of a lemon
  • 225g / 8oz self-raising flour

The Syrup:

  • juice of 3 large lemons
  • 110g / 4oz icing sugar

The Filling:

      Method

      • Preheat oven to gas mark 4. Place all of the cake ingredients into a large bowl and beat with a whisk until just smooth and pale.
      • Split the mixture between two cake tins and level with the back of a wooden spoon.
      • Bake for 45-50 minutes until a skewer comes out clean.
      • Make the syrup by warming together the lemon juice and icing sugar, then while the cake is still warm make holes all over it with a skewer and gradually spoon over the syrup allowing it to sink into the cake. Leave to cool in the tin.
      • To make the filling beat all the ingredients together except the icing sugar. When smooth, gradually add the icing sugar.
      • Spread over one half of the cake and place the other on top, sprinkle with icing sugar.