I’m going to blame you lot on Twitter for what happened to me this week.
There I was on my day off, quietly minding my own business when suddenly all I can think about is cake. Cake cake cake cake. And there it is: 80% of my timeline tweeting about the Great British Sodding Bake-Off. You’ve been quietly brainwashing me to MAKE AND EAT THE CAKE .
So off I trot to my kitchen cupboards to check I have the basics (and this cake really does only require the basics. The basics and a lemon). Luckily I have this idea that if I make a cake in less than ten minutes I can pretend it’s still paleo.
My logic is faultless; I ate four slices, I’m not one pound heavier and I fully blame Twitter.
This cake might not be pretty but it is bloody quick and very tasty. I use an approximation of Delia’s all-in-one sponge and then slap a lemon/sugar syrup on the top. It’s fluffy, it’s crunchy, it’s sweet, it’s delicious.
And when you eat four slices you too can blame Twitter.
- 4oz flour
- 4oz caster sugar (plus about 2 tbsp for the drizzle)
- 4oz room temperature butter
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla paste (or essence)
- Juice of a lemon
- Pre-heat your oven to 170 degrees C.
- Sieve the flour into a bowl (though again, I can rarely be arsed and my cakes are always fine...) and add the caster sugar, butter, eggs, baking powder and vanilla paste.
- Mix well with some sort of electric mixer until you have a batter that falls off a spoon easily. Add a little milk (or water) if it's too thick.
- Tip into a greased tin and bake for 25-30 mins, until golden on top.
- Make your sugar syrup by juicing a lemon and adding enough sugar to create a thick paste that you can pour on top of the cake.
- Leave the cake to cool for ten minutes and drizzle with the sugar syrup. i tend to chuck mine on and spread it with the back of a spoon.
- Leave to cool further and eat with a lovely cup of tea.