Recipe by McCarthy
Taken from 'Baking and Desserts' cook book - Food Fact ; Baking powder is a chemically prepared raising agent consisting of cream of tartar and bicarbonate of soda, which is then mixed with a dried starch or flour. It is very important to measure accurately, otherwise the mixture could either not rise, or rise too quickly and then collapse and give a sour taste to the dish.
- 175 g flour
- 125 g butter
- 50 g sugar, granulated
- 200 g sugar, caster
- 2 tablespoons flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2 eggs, medium lightly beaten
- 1 lemon, juice and finely granted rind
Directions See How It's Made
- Preheat the oven to 170C/325F/Gas 3 10 minutes before baking. Lightly oil and line a 20,5 cm square cake tin with greaseproof or baking paper.
- Rub together 175 g flour and butter until the mixture resembled breadcrumbs. Stir in the granulated sugar and mix.
- Turn the mixture into the prepared tin and press down firmly. Bake in the preheated oven for 20 minutes until pale golden.
- Meanwhile in a food processor, mix together the caster sugar 2 tbsp flour, baking powder, salt, eggs, lemon juice and rind until smooth. Pour over the prepared base.
- Transfer to the preheated oven and bake for a further 20-25 minutes until nearly set but still a bit wobbly in the centre. Remove from the oven and cool in the tin on a wire rack.
- Dust with icing sugar and cut into squares. Serve cold or store in an airtight tin.