Warm Lemon and Syrup Cake

The combination of pears, syrup and lemon makes this a real winner. Drizzle with light cream for extra luxury.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 1 Cake

Ingredients

• 3  eggs
• 3⁄4 cup butter, softened
• 3⁄4 cup  superfine sugar
• 1 1⁄2 cups self rising flour
• 1⁄2 cup  ground almonds
• 1⁄4 teaspoon  finely grated nutmeg
• 5  tablespoons candied lemon peel, finely chopped
• 1  grated lemon, rind of
• 2  tablespoons lemon juice
•  poached pear, to serve

• For the syrup

• 3⁄4 cup  superfine sugar
• 3  lemons, juice of

Directions

1. Preheat the oven to 350. Grease and line the bottom of a deep, round 8 inch cake pan with waxed paper.
2. Place all the cake ingredients in a large bowl and beat well for 2-3 minutes, until the mixture is light and fluffy.
3. Turn the mixture into the prepared pan, spread level and bake for 1 hour or until golden and firm to the touch.
4. Meanwhile, make the syrup. Put the sugar, lemon juice and 5 tablespoons water in a pan. Heat gently, stirring until the sugar has dissolved, then boil, without stirring, for 1-2 minutes.
5. Turn out the cake onto a plate with a rim. Prick the surface of the cake all over with a fork, then pour the hot syrup over it. Let soak for about 30 minutes. Serve the cake warm with thin wedges of poached pears.