Lemon slice

This moist sweet slice can be munched straight out of the cake tin or served more elegantly with a side of cream or yoghurt.

Base:

• 225gm butter – softened
• 70gm icing sugar
• 275gm flour

Place butter in a cake mixer bowl, whip until white

Add icing sugar and whip again till light and fluffy

Add flour and mix till it comes away from the sides a little

Line a swiss roll tin with baking paper

Press the base dough evenly into the tin

Bake at 180C for 15 minutes until the dough starts to colour slightly

Topping:

• 400gm sugar
• 4 eggs, beaten
• 6 tbsp flour
• 1 tsp baking powder
• 150ml lemon juice
• 2 lemons, zested or grated rind only

Place sugar and eggs in cake mixer bowl, mix on low speed for 1 minute

Add flour and baking powder, mix gently. Add lemon juice and zest or rind, mix again. Leave to stand for 10 mins then pour on to the pre-cooked base

Turn oven down to 160C and cook topping for 35 mins. It should be firm to touch. Cool

Sprinkle with icing sugar to serve