Traditionally served with a glass of Madeira wine in Victorian England, this light sponge also make a perfect tea time treat.
200 g/7 oz/scant 1 cup butter, softend
finely grated zest of 1 lemon
150 g/5 oz/2/3 cup caster sugar
75 g/3 oz/2/3 cup plain flour, sifted
150g/5 oz/1 1/4 cup self-raising flour, sifted
FOR THE TOPPING
45 ml/3 tbs clear honey
115 g/4 oz/3/4 cup chopped mixed peel
50g /2 oz/1/2 cup flaked almonds
Preheat the oven to 180℃/350℉/Gas 4. Grease a 450 g/1 lb loaf tin, line the base and sides with greaseproof paper and grease the paper.
Beat the butter, lemon zest and sugar in a bowl until light and fluffy. Beat in the eggs, one at a time.
Sift together the flours, then stir into the egg mixture. Transfer the cake mixture to the prepared tin and smooth the surface.
Bake in the center of the oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. Leave the cake in the tin for 5 minutes, Turn out on to a wire rack, peel off the lining paper and leave to cool completely.
To make the topping, place the honey, mixed peel and almonds in a small saucepan and heat gently until honey melts.
Remove from the heat and stir briefly to coat the peel and almonds, then spread over the cake. Allow to cool compeletely before serving.
--- 책 정리하다가 찾은 조그만 케이크 레시피북에서 베낌. 번역은 내키면 할 지도;;;