Name: Lemon Spice Cakes
Yield: Makes about 2 dozen squares
Ingredients: 100 g/4 oz quick-cooking rolled oats; 175 g/6 oz icing sugar; 100 g/4 oz plain flour; 1 level teaspoon baking powder; 50 g/2 oz walnuts, finely chopped; 225 g/8 oz soft brown sugar; 2 large eggs; ½ level teaspoon ground cinnamon; ½ teaspoon vanilla essence; 3 tablespoons milk; 175 g/6 oz butter; ¼ level teaspoon ground nutmeg; 2 tablespoons lemon juice; finely grated rind of 1 lemon

Katie Stewart

Lemon Spice Cakes

Preparation info

Makes about
2 dozen
squares

Difficulty
Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

A mixture that can be baked in a large tin and then cut into several smaller pieces is always quicker to make and less trouble to cope with. Once cut, store these cakes in a covered tin to keep them fresh and moist.

Ingredients

100 g/4 oz plain flour
1 level teaspoon baking powder

Cake
Vegetarian
Spicy

Method

Sift the flour, baking powder, cinnamon and nutmeg on to a plate, add the rolled oats and chopped walnuts and set aside.

Cream the butter in a basin, then beat with the sugar until light. Lightly mix the eggs with the vanilla essence, lemon rind and juice and beat into the creamed mixture a little at a time. Fold in the flour mixture, along with the extra milk if needed, to make a soft

Preparation info

Makes about

Difficulty

Appears in

Ingredients

Method