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BY CHEF BARTHOLOMEW CONNORS
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IPL & LASER for red facial veins & sun/abrasions
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LIPOSUCTION for difficult to move fat deposits
BREAST enhancement, reduction and lifts
FACE & EYE LIFT
SPECIALIST COSMETIC SURGERY
DR. BERNARD BELDHOLM MBBS BSC (MED) FRACS FACCS
Consultations and treatments now available in Newcastle and Lorn
PHONE 1300 588 494
Who doesn't love a tangy lemon cake at any time of the year? This
recipe comes from a very old cook book that has been gathering dust
in an old storage box. I always loved this cake and hope that you too will
enjoy it. Read through the recipe carefully, and make sure you have all
your ingredients ready (flour sifted, lemons juiced, oven on, tray greased,
etc.). Time to get cooking! This light, tangy yet sweet cake is so easy and
beautiful as a dessert -- served cold or warm.
Chef Bart's culinary gifts can be enjoyed at The Cathedral Café, 843
Hunter St Newcastle West, 8.30am-2.00pm, Monday-Friday. P 4961 0546.
180gm castor sugar
60gm plain flour
Preheat oven to 175°C.
Cream the butter and sugar until fluffy.
Grate the zest of one lemon and squeeze
the juice of both.
Separate the eggs and add the yolks to
the creamed butter and sugar, then fold in
the flour, milk, zest and juice.
Beat the egg whites until stiff. Fold gently
through cake mixture.
Scrape mixture into a 20cm x 5cm deep
ceramic dish. Stand the ceramic dish
in a baking dish half filled with hot water
and place in preheated oven for 40--45
minutes until the top is golden and the
cake has a sponge-like texture.
Cool slightly then dust with icing sugar.
Serve with a dollop of ice cream or
whipped cream and fresh raspberries.
See you all next month.
www.mn.catholic.org.au Catholic Diocese of Maitland-Newcastle
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