Elderflower and Lemon Crunchy Top Traybake

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Cuts into 16 pieces

  • 225g (8 oz) softened butter or soft margarine
  • 225g (8 oz) caster sugar
  • Grated zest of 1 lemon, plus 1 tbsp lemon juice
  • 4 free range eggs
  • 225g (8 oz) self raising flour
  • 115g (4 oz) ground almonds
  • 3 tbsp elderflower cordial
  • Crunchy topping:
  • 85g (3 oz) granulated sugar
  • 3 tbsp elderflower cordial
  • 1 lemon, grated zest and juice
  • Decoration:
  • Fresh edible flowers

Line an Silver Anodised AGA Traybake tin with Bake-O-Glide.
Place all the cake ingredients into a large bowl and beat together, tip the mixture into the tin.  Lightly ease the mixture into the corners.  

3, 4 and 5 oven AGA:  Slide the tin into the centre of the Baking Oven and cook for about 35-40 minutes or until risen and golden.
2 oven AGA:  Slide the tin onto the lowest set of runners in the Roasting Oven and slide the cold plain shelf on the second runners down and bake for about 35 minutes or until risen and golden.

Conventional cooking:  Preheat the oven to 180ºC, fan oven 160ºC, Gas Mark 4 and bake in the centre of the oven for 35-40 minutes, until risen and golden.

Meanwhile for the topping, mix together the granulated sugar, lemon zest, juice and the elderflower cordial.

Remove the cake from the oven and with a thin skewer make holes all over the top of the cake, give the topping another mix and pour / spread over the top of the cake.
Allow to cool, remove the Bake-O-Glide and cut into pieces to serve.  If you like decorate with a few edible flowers – either as they are or frosted.

By Dawn Roads, AGA Specialist
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