LEMON SOUR CREAM CAKE:

INGREDIANTS:

BUTTER ,SOFTENED -250 GM
FINELY GRATED LEMON RIND -1 TABLESPOON
CASTER SUGAR - 440 GM
EGGS - 6
SOUR CREAM -180 GM
PLAIN FLOUR -300 GM
SELF –RAISING FLOUR -35 GM
PINE NUTS - 80 GM
DEMERARA SUGAR -1 TABLESPOON
HONEY -90 GM


METHOD:

PREHEAT OVEN TO MODERATELY SLOW [170C/150C FAN FORCED].GREASE DEEP 23 –CM SQUARE CAKE PAN ;LINE BASE AND TWO OPPOSITE SIDES WITH BAKING PAPER,EXTENDING PAPER 5 CM OVER SIDES.

BEAT BUTTER ,RIND AND CASTER SUGAR IN MEDIUM BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME ,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS[MIXTURE MIGHT SEPARATE AT THIS STAGE,BUT WILL COME TOGETHER LATER].STIR IN SOUR CREAM AND SIFTED FLOURS,IN TWO BATCHES.SPREAD MIXTURE INTO PAN;BAKE 15 MINUTES.

MEANWHILE ,COMBINE PINE NUTS AND DEMARARA SUGAR IN SMALL BOWL.

CAREFULLY REMOVE CAKE FROM OVEN;WORKING QUICKLY ,SPRINKLE EVENLY WITH NUT MIXTURE,PRESS GENTLY INTO CAKE.RETURN CAKE TO OVEN;BAKE FURTHER 45 MINUTES.STAND CAKE 5 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK.

MEANWHILE ,HEAT HONEY IN SMALL SAUCEPAN.DRIZZLE HOT CAKE EVENLY WITH HOT HONEY;COOL BEFORE SERVING.