Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Syrup | not in our table | 0 |
| Angelica | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 175g. self. raising flour, sieved
- 1tsp. Baking Powder
- 200g. butter or margarine, softened
- 259g. Caster Sugar
- 2 tsp. lemon rind
- 2 eggs
- 1tbsp. Golden Syrup
- 2 tbsp. milk
- 6-7tbsp Lemon Juice hot
- 175g. Icing Sugar
- 175g. lemon curd
- angelica to decorate
Directions
Line base of loaf dish. Sieve the flours and baking powder together.
Beat 125g. butter and 175g. caster sugar together until the mixture is creamy and pale.
Add the grated rind to the butter and sugar Beat in eggs one at a time, and syrup. Fold in sifted flour.
Add milk to give a soft dropping consistency. Spoon mixture into the prepared dish and level the surface.
Cook on High for 6-7 minutes, turning dish several times for ovens without turn tables.
Mix sugar and hot lemen juice together. Turn out cake onto a board or tray and pour on the syrup.
Cool fully if you wish to ice. Beat together the rest Of the butter, icing sugar and lemon curd. when smooth.
Spread neatly over the top and sides with a palette knife. Then pipe rosettes on top and decorate with angelica.
Category:Maltese Recipes
Category:Maltese Desserts