During the lockdown, like many others, I have been getting rather creative in the kitchen. I had some Dorset Cereals to use up, so decided to bake this delicious cake It’s gluten-free too!
300g Dorset Cereals Muesli (your choice)
200g butter, softened
200g golden caster sugar
3 eggs beaten
1 tsp baking powder
6 additional tbsp golden caster sugar
Preheat the oven to 180 C, fan oven 160 C, Gas Mark 4 and grease a round 20cm (8 inch) loose-based cake tin
Ground the muesli in a food processor in short sharp bursts. The consistency should be that of ground almonds
Cream the butter and sugar until light and fluffy. Gradually add in the eggs. Beat well in between. Add the ground muesli, baking powder and then stir in grated zest from 1 lemon band the juice of half a lemon. Mix well and pour into the cake tin.
Bake in the middle shelf for 45-50 minutes. The cake will be ready when a skewer comes out clean
In the meantime, grate the zest of 1 lemon and press the juice of the rest of the lemons. Place all of these together with the caster sugar in a saucepan and allow it to melt over a low heat.
Once the cake is baked, prick it all over with a skewer and pour over the liquid syrup. The cake will soak it all up.
Once, cooled, remove the cake from the tin and if you’re feeling super indulgent, serve with a dollop of Greek yoghurt or crème fraiche
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