For afternoon tea on Mother Day what could be better than a lemon drizzle cake. This is a wonderful cake gets eaten very quickly and is loved by everyone.
Using a thermal cooker this cake can be cooked anywhere and does not need an oven. All you need is a thermal cooker and a heat source to get the cake started. The main cooking is done without power.
The cake is cooked in a stainless steel cake/pudding tin with a lid to stop water from dripping on the cake.
- 150g margarine, softened
- 150g caster sugar
- 3 large eggs, beaten
- 150g self-raising flour
- 1 tsp baking powder
- 1 lemon zest, finely grated
- 30ml milk
INGREDIENTS FOR THE DRIZZLE
- juice and finely grated zest of 1½ lemons
- 90g caster sugar
- 2 tbs honey
Lining the tin: Cut two circles of baking paper to fit a cake tin (one for the base and one for the top) that will fit in your thermal cooker. Grease the tin and line the base with one circle.
- Prepare the cake/pudding tin as described above.
- Whisk the eggs in a bowl.
- In another bowl cream the margarine and sugar until it becomes pale in colour.
- Whisk in the flour, baking powder and milk.
- Slowly add the eggs bit by bit and continue to beat until well combined.
- Mix in the lemon zest.
- Spoon the mixture into a cake/pudding tin and spread it out evenly.
- Put the lid onto the cake/pudding tin and clip down (If using another cake tin without a lid, cover with foil and tie securely with string).
- Place the cake/pudding tin inside the inner pot on a trivet.
- Add enough boiling water to come ¾ the way up the side of the cake/pudding tin. If you are using a Mr D’s Thermal Cooker and trivet you need the water 2cm above the trivet.
- Bring back to the boil and then turn down the heat to a low simmer. Simmer gently with the lid on for 20 minutes.
- Turn off the heat and transfer the inner pot into the vacuum-insulated outer container.
- Close the lid and leave to cook for a minimum of 2 hours. It can be left overnight.
- Once cooked, allow to cool in the tin for a few minutes.
- Remove from the cake/pudding tin and place on a wire rack.
- Put all the ingredients of the lemon drizzle mix into a saucepan and heat until the sugar has melted.
- Put the cake on a plate and prick it in several places with a wooden skewer.
- Pour the hot sugar/lemon syrup over the warm cake.
- Decorate with some lemon zest and a little icing sugar when cool before serving.