Ingredients
- butter
- sugar
- citrus rind, grated
- eggs
- flour, sifted
- citrus juice
- slices of citrus peel, to decorate
Method
- Preheat oven to Gas Mark 4 / 350°F / 180°C. Grease and line an 18cm (7in) round cake tin.
- Beat together the butter and sugar until pale and light. Stir in the citrus rind.
- Gradually beat in the eggs, beating well after each addition.
- Fold in the sifted flour with a metal spoon, adding citrus juice if necessary to achieve the correct consistency.
- Turn into the prepared tin and bake for approximately 40 minutes.
- Arrange slices of citrus peel on top and return to the oven for a further 40 minutes.
- Leave to cool in the tin. The cake can be frozen for up to 2 months.
Notes
OCR text heavily fragmented — ingredients list largely missing. Method partially reconstructed. Cake can be frozen for up to 2 months. Uses an 18cm (7in) round cake tin, greased and lined. Oven: Gas Mark 4 / 350°F / 180°C.