Iced lemon and sultana fingers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 175 | grams | St Ivel Golden Churn; (6oz) |
| 175 | grams | Light soft brown sugar; (6oz) |
| 175 | grams | Self-raising flour; (6oz) |
| 2 | mediums | Eggs; beaten |
| Finely grated rind of 1 lemon | ||
| 115 | grams | Sultanas; (4oz) |
| 85 | grams | St Ivel Golden Churn; (3oz) |
| 175 | grams | Icing sugar; sifted (6oz) |
| Finely grated rind of 1 lemon | ||
| 30 | millilitres | Fresh lemon juice; (2tbsp) |
Directions
FOR THE CAKE
FOR THE CREAMY LEMON ICING
For the cake, place the St Ivel Golden Churn and soft brown sugar in a saucepan and heat gently until melted, stirring. Remove from the heat. 2.
Sift the flour into a bowl, add the melted mixture, eggs and lemon rind and beat together until thoroughly mixed. Fold in the sultanas.
Pour the mixture into a greased and base-lined 18x28cm (7x11in) tin and bake in a preheated oven at 180C / 350F / gas mark 4 for about 25 minutes, or until well-risen and golden brown. Leave to cool in the tin.
For the icing, beat the St Ivel Golden Churn with the icing sugar, lemon rind and juice until smooth.
Spread or pipe the icing generously over the cake and cut into fingers to serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.