But then I’m not that impressed with my photos either!
The cake itself is very moist; more so after spooning all the sugar syrup over it. Demerara sugar doesn’t dissolve quite like caster or granulated so a majority of the granules just clumped together to form a crunchy topping; a delicious contrast to the softness of the interior. I should have tested that the lemon slices, judiciously placed on top, were in a soft ‘edible’ state after poaching. Mine were a little tough, although the thought has just struck that perhaps they are not supposed to be consumed.
With the onset of spring and the long Easter weekend, a sweet lemon cake seem perfect for the moment. Recommended with a little Greek yoghurt and a few fresh raspberries.
Slater’s recipes seldom fail me and suit my ‘style’ perfectly; decent photographs or otherwise.
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