Friday, 10 May 2013

Lemon and Corn Cake

Serves 4 to 6:
Plain flour (200 g)
Cornflour (40g)
Baking powder (2 tsp)
Muscovado Sugar (140g)
Eggs (2 - organic or free range)
Soy margarine (50g)
Olive oil (50 ml)
Lemon (1 - juice)

To serve (opcional):
Soy whipped cream

1) Preheat oven to 180 C. Grease and flour a round pie tin.
2) Mix flour, cornflour and baking powder in a bowl. Add the sugar, eggs, margarine, olive oil and lemon juice. Using electric beaters, beat until smooth.
3) Pour the cake batter in the tin and smooth the top.
4) Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Remove cake from the oven and leave to cool slightly; turn out onto a wire rack.

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