From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Lemon Meltaway Cake.html | 248 +++++++++++++++++++++++++++++++++++++++ 1 file changed, 248 insertions(+) create mode 100644 Recipes/Lemon Meltaway Cake.html (limited to 'Recipes/Lemon Meltaway Cake.html') diff --git a/Recipes/Lemon Meltaway Cake.html b/Recipes/Lemon Meltaway Cake.html new file mode 100644 index 0000000..c5bbe84 --- /dev/null +++ b/Recipes/Lemon Meltaway Cake.html @@ -0,0 +1,248 @@ + + + + + + + + +
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Lemon Meltaway Cake

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+ + + Prep Time: 15m + + Cook Time: 30m + + Servings: 18 + + + + Source: + + +

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Ingredients

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+ 225g butter, at room temperature, chopped +

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+ 215g (1 cup) caster sugar +

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+ 3 tsp finely grated lemon rind +

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+ 3 eggs +

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+ 150g (1 cup) self-raising flour +

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+ 75g (1/2 cup) plain flour +

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+ 125ml (1/2 cup) lemon juice +

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+ Glaze: +

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+ 150g (1 cup) icing sugar mixture, sifted +

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+ 25g butter, melted +

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+ 1-1 1/2 tbs strained lemon juice +

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Directions

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+ Preheat oven to 170C/150C fan forced. Grease a 16 x 26cm (base) + slice pan and line with baking paper, extending paper over the two + long sides. +

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+ Use electric beaters to beat the butter, sugar and lemon rind + until pale and creamy. One at a time add the eggs, beating well + between each addition. Sift the self-raising flour, Plain flour + over, add the juice and fold together until combined. +

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+ Spread into prepared pan and smooth the surface. Bake for 30 + minutes or until lightly golden and springy to a gentle touch in + the centre. Leave in the pan for 10 minutes, then transfer to a + wire rack to cool completely. +

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+ To make glaze, combine the icing sugar, butter and 1 tbs lemon + juice in a bowl and stir until smooth, adding more juice if + necessary. Spread over the cake and leave for 1 hour or until set. + Cut into squares to serve. +

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Nutrition

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+ 984 kj (235cal)
Protein 2.3g 12.1g
Saturated 7.3g 30.2g + 111.8mg
Cholesterol 0.1g +

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+ + -- cgit v1.2.3