Tandil lemon cake

Tandil lemon cake

By The Hairy Bikers
Selected by “Nerd Consultant” Calvin


• 100g unsalted butter (at room temperature)
• 225g caster sugar
• 3 eggs (separated)
• 1 tbls lemon zest
• 350g plain flour
• 2 tsp baking powder
• 1/2 tsp of cinnamon
• 200ml whole milk
• pinch of salt
For the Fruit Topping
• 300g tinned or bottled sweet, dark cherries in syrup
• 1 tbls cornflour
• 2tbls lemon juice
• 2tbls cherry brandy


  1. Pre-heat the oven to 180 C, butter the inside of a 9-inch springform tin and line with buttered parchment paper.

  2. In an electric mixer, beat the butter and sugar until light and fluffy. Beat in the egg yolks one at a time then add the lemon zest.

  3. Blend the flour, cinnamon and baking powder together in a bowl and add to the butter and sugar mixture. Beat together to form crumbs. Then add the milk gradually and mix to form a heavy batter.

  4. In another bowl, beat the egg whites until they form soft peaks then fold carefully into the cake mixture.

  5. Pour the cake mixture into the cake tin and bake in the preheated oven for 25 to 30 minutes or until a skewer inserted into the centre can be removed cleanly. Set aside to cool.

Method For the Topping
  1. Drain the cherries and put aside a cup of the syrup.

  2. Place the cup of syrup in a saucepan and bring to the boil. Reduce the heat to a simmer.

  3. Mix the cornflour with the lemon juice and add to the syrup, stirring constantly. When thickened, remove from the heat and add the cherry brandy. Set aside to cool.

  4. On the warm cake, add a layer of cherries then pour over the syrup.

  5. Leave to cool completely before serving best with a big dollop of ice-cream or clotted cream.

Calvin – Nerd Consultant

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