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Crunchy-topped Sponge Loaf Recipe


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     Crunchy-topped Sponge Loaf

Category   Desserts - Breads
Sub Category   None

1scant cup butter
grated rind of 1 lemon
5tbsp demerara sugar
3 eggs
3/4cups plain flour
1 1/4cups self raising flour
3tbsp clear honey
3/4cup mixed peel
1/2cup flaked almonds

Preheat the oven to 180c/gas mark 4. Grease a loaf tin. Using an electric whisk, mix the butter, lemon rind & sugar together until fluffy. Whisk in the eggs 1 at a time. Sift the flours into the egg mixture & stir. Fill the loaf tin.
Bake for 45mins or until a skewer inserted in the middle comes out clean. Stand in the tin for 5mins. Turn onto a wire rack.
For the topping. Melt the honey with the mixed peel & almonds. Remove from the heat & stir briefly. Then spread over the top of the cake. Cool before serving.

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