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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Tuesday, February 24, 2009

LEMON AND ALMOND CAKE

250 grams butter
250 grams sugar (powdered)
3 Eggs beaten
4 tablespoons freshly squeezed lemon / lime juice
2 teaspoons grated rind of lemons
200 grams powdered almonds or almond powder
1 teaspoon baking powder
200 grams plain flour
A pinch of salt
4 tablespoons icing sugar
Preheat the oven to 160 degrees centigrade. Grease and line a 22 cm baking tin.Sift the flour, baking powder and salt together. Cream the butter and sugar together until light and creamy. Add the beaten eggs and mix well. Stir in the flour, almond powder, lemon rind and lime juice. Spoon the mixture into the greased baking tin and smoothen the top. Bake for 45 to 55 minutes till the top is golden brown and the cake is cooked. Dust the top with icing sugar. Serve hot or cold.