A typically Spanish dish which works really well as a main meal served with rice or just with big chunks of bread. Watch the video of me preparing it where I share some general tips for using your Thermomix too.
2 lemons, thin peelings of skin and juice (approx. 80 g)
300g caster sugar
175g unsalted butter, soft
3 large eggs
175g self-raising flour
20g milk
Instructions
Preheat oven to 180°C and line a loaf tin (900 g/2 lb) with baking paper.
Place lemon peel and 50 g sugar in mixing bowl then grate 10 sec/speed 10. Scrape down sides of mixing bowl with spatula then grate again 10 sec/speed 10. Scrape down sides of mixing bowl with spatula.
Add 125 g sugar, butter and eggs then mix 20 sec/speed 5.
Add flour and milk then mix 15 sec/speed 5. Scrape down sides of mixing bowl with spatula then mix again 15 sec/speed 5. Transfer batter to prepared tin and bake for 45-50 minutes (180°C) until a skewer inserted in centre comes out clean (see tip). Meanwhile, clean mixing bowl.
Leave cake to rest for 10 minutes in tin while preparing lemon drizzle.
Place remaining 125 g sugar and lemon juice in mixing bowl then grind 8 sec/speed 8.
While cake is still warm, prick deeply with a skewer. Remove from tin and transfer to a plate then pour glaze over the top allowing it to seep in and run down sides.
Leave to cool completely before cutting in slices to serve.
Notes
Make sure to pour the sugar and water mix over the cake when it is hot
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