HomeResults for the Show 2019 Show.
511 Lemon and Rosemary Cake Results
| Prize | Cat. No | Cat. Name | Details |
|
1st |
1035 | Dowty, Mr Malcolm | |
|
2nd |
1036 | Stantiford, Mrs Julia | |
|
3rd |
1030 | Beard, Mr Gary | |
|
Highly Commended |
1027 | Thimont, Ms Ann |
|
Ingredients: 175g butter at room temperature 175g caster sugar 3 medium eggs 200g self-raising flour 50g ground almonds Zest and juice of 1 lemon 2tsp finely chopped rosemary Topping: 150g fondant icing sugar Lemon zest, to decorate Method: Preheat oven to gas mark 3/160° (140°C in a fan oven). Place butter and sugar in a large mixing bowl and beat with wooden spoon or electric whisk until butter becomes a pale colour and mixture is light and fluffy. Gradually beat in eggs, then fold in flour, ground almonds, lemon zest and juice and rosemary, until evenly mixed. Spoon mixture into 7-8" round tin and bake for 1 hour, until pale golden, risen and firm to touch. Cool in tin for 10 minutes, then turn out and allow to cool completely. To decorate, mix icing sugar with a drop or two of cold water to make a very thick pouring consistency. Drizzle over cake and decorate with lemon zest. |