Grease a border mould or
Cream the fat with the lemon rind; add the sugar and cream again. Beat the eggs and add them gradually, beating well between each addition. Sift together the cornflour, ground rice, salt and baking-powder. Add the flour lightly to the creamed fat, ⅓ at a time, and put the mixture into the mould. Bake in a moderate oven (350°–335° F., Gas 4–3).