1\/2 Equal weight of eggs butter sugar flour . Melt butter and sugar together , whisk in the beaten eggs , whisk in flour once eggs incorporated, pour into greased baking tin . Bake for around 40 minutes 180-200 degrees . Blend Juice of two lemons and icing sugar into a syrup.<\/span><\/p>\n <\/p>\n When cake has cooled , use cocktail stick to make loads of deep perforations on top of cake , pour over thick lemon syrup so it soaks into the holes but also covers cake with thin layer . It\u2019ll cool to a lemony sugary crust . Eat whole thing in one go<\/span><\/p><\/blockquote>\n Right… starting in on this now. 3 large eggs for me = 200g; so, 200g each of flour, butter, sugar.<\/p>\n <\/p>\n Now the icing. (For those interested: my baking only sporadically uses icing sugar, and if I buy it in, typically it turns into a brick in the box\/bag before I get around to it. So instead I usually make my own in the coffee grinder. The grind is finer than storebought.)<\/span><\/p><\/blockquote>\n <\/p>\n …So. I\u2019m short of cocktail sticks, but I do have skewers.<\/span><\/p><\/blockquote>\n Unfortunately I don’t have an image of the icing stage. Apologies. But: here’s the finished cake.<\/p>\n![\"Eggs](\"https:\/\/www.dianeduane.com\/outofambit\/wp-content\/uploads\/2021\/05\/Screen-Shot-2021-05-16-at-16.59.15.png\")
<\/a>…Ready for the oven. (The bottom of the springform has some baking parchment clamped into it to [I hope…] keep this pan from leaking…)<\/span><\/p>\n<\/a>And there\u2019s the cake. A little dark on the top and around the edges, but that\u2019s just our oven (it runs hot, and any first bake is therefore experimental…). Don\u2019t think I\u2019m going to care after the icing hits it. <\/span><\/p><\/blockquote>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n\n
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