This delicious cake is made in one tin then cut into slices. It has a lemon syrup poured over the hot cake, then a lemon icing drizzled over the cooled cake. The crystallised violets make it a very pretty cake to serve to your favourite friends!
225g (8 oz) soft margarine
225g (8 oz) caster sugar
225g (8 oz) self raising flour
115g (4 oz) ground almonds
Grated rind of 2 lemons
4 large free range eggs, beaten
Juice of 2½ lemons
115g (4 oz) caster sugar
Juice of ½ lemon
Makes 24 slices
1. Line the AGA half size roasting tin or a 34.5cm x 23cm oblong tin with a piece of Bake-O-Glide. Place all the cake ingredients into a large basin and beat well with a wooden spoon until mixed together. Put into the prepared tin.
2-oven AGA - Slide the tin onto the lowest set of runners in the Roasting Oven and put the cold plain shelf on the second set of runners down and cook for about 30-40 minutes until golden brown.
3 and 4-oven AGA - Slide the tin onto the middle set of runners in the Baking Oven and cook for about 35-40 minutes until golden brown.
Conventional cooking - Bake at 180ºC (350ºF), fan oven 160ºC, Gas Mark 4 for 35-40 minutes, until golden brown.
Rayburn - Bake in the centre of the Main Oven at 180ºC (350ºF), Gas Mark 4 for 35-40 minutes, until golden brown, turn the tin once if necessary.
3. Meanwhile make the topping syrup by mixing the lemon juice and caster sugar together, heat gently together until the sugar has dissolved. Pour over the cake when it comes out of the oven. Cool and remove the Bake-O-Glide, drizzle with glace icing, made by mixing the juice of half a lemon with icing sugar and decorate with crystallised violets. Allow the icing to set then cut into slices.