- Baker:
- Makes: 8 mini loaves
- Prep time: 20–25 minutes
- Bake time: 30 minutes
- Total Time : 1 hours 30 minutes
- Flours used: Organic Plain Flour
Butter for greasing
- I used a x8 mini loaf/financier tins
- Or you could use an 8” round cake tin
Method
- Preheat the oven to 180°C and lightly grease the loaf tins, or line and grease your cake tin.
- Zest your lemons
- Put the eggs, sugar, and lemon zest into a large bowl, using an electric whisk or mixer, whisk well until they are thickened and lighter in colour.
- Beat the clotted cream until smooth, and gently stir into the egg/sugar mixture with the salt.
- Sift the flour/baking powder into the bowl and carefully fold this into the mixture. And fold until thoroughly combine.
- Place a diagonal line of fruit into the base of each loaf tin.
- Divide the mixture equally into each tin.
- Add another diagonal line of fruit to sit on top of the mixture.
- Bake in the preheated oven for approx. 30mins ( 45-50 for a cake tin), until the cake is a good golden brown and firm, and a cocktail stick inserted into the centre comes out clean.
- Leave for 5 mins to firm up, then carefully remove from the tin, and leave to cool completely on a wire rack.
