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Baking
Sand cake
Preparation time: 85–95 minutes
Serves 12
Ingredients
200 g butter or margarine, softened
200 g sugar
4 eggs
Juice and grated zest of 1 lemon
125 g cornflour
125 g plain flour
1 tsp. baking powder
To dust:
Icing sugar
Alternative topping
200 g icing sugar mixed with
20 ml lemon juice
Accessories
30 cm loaf tin
Preparation
Cream together the butter and sugar.
Add the eggs, lemon juice and lemon
zest.
Sift together the flour with the cornflour
and baking powder and fold into the
mixture.
Grease the loaf tin and line it with
baking paper. Add the mixture, level the
top and make a 1 cm deep cut into the
surface. Bake until golden.
When ready, turn the cake out onto a
wire rack, and peel off the paper. Dust
with icing sugar or alternatively drizzle
with lemon icing.
54
Recommended settings
Oven function: Automatic programmes
Programme: Cakes \ Sand cake
Shelf level: See display
Programme duration: approx. 77 [72]
(70) minutes
Alternative settings
Oven function: Conventional Heat
Temperature: 150–160 °C
Pre-heat: Yes
Heating-up phase: Normal
Crisp function: On [On] (Off)
Shelf level: 2 [2] (1)
Duration: 60–70 [60–70] (65–
75) minutes
Useful tips
– Variation 1: Top with orange icing
made with 20 ml orange juice and
200 g of icing sugar.
– Variation 2: Once baked, prick the
cake several times with a wooden
skewer and drizzle a little Grand
Marnier or Cointreau into the holes.
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