Ingredients
60g unsalted butter softened
3/4 cup caster sugar
3 lemons zested
15g Seville Marmalade (optional)
3 eggs large
70g self raising flour
1 Cup milk
100ml lemon juice
60g unsalted butter softened
3/4 cup caster sugar
3 lemons zested
15g Seville Marmalade (optional)
3 eggs large
70g self raising flour
1 Cup milk
100ml lemon juice
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Methods
1
Preheat the oven to 160°C
2
Grease a baking dish with butter.
3
Cream together the butter and sugar, then add the lemon zest and optional marmalade and mix until combined.
4
Slowly add the egg yolks one at a time, beating well between each addition.
5
Slowly add the flour and milk and when combined, slowly add the lemon juice to complete the batter.
6
In a very clean, dry bowl, whisk the egg whites until peaks form.
7
Add one-third of the whites to the lemon mixture and gently fold in. Then gently fold in the remaining egg whites.
8
Pour the mixture into the prepared dish/es and place in a deep-sided water bath.
9
Cook for 40 minutes, or until risen and golden on top
10
Remove from the oven and dust with a flourish of icing sugar
11
Serve warm with cream. Alternately, cool and put into the fridge to serve chilled.
1
Preheat the oven to 160°C
2
Grease a baking dish with butter.
3
Cream together the butter and sugar, then add the lemon zest and optional marmalade and mix until combined.
4
Slowly add the egg yolks one at a time, beating well between each addition.
5
Slowly add the flour and milk and when combined, slowly add the lemon juice to complete the batter.
6
In a very clean, dry bowl, whisk the egg whites until peaks form.
7
Add one-third of the whites to the lemon mixture and gently fold in. Then gently fold in the remaining egg whites.
8
Pour the mixture into the prepared dish/es and place in a deep-sided water bath.
9
Cook for 40 minutes, or until risen and golden on top
10
Remove from the oven and dust with a flourish of icing sugar
11
Serve warm with cream. Alternately, cool and put into the fridge to serve chilled.
