INGREDIENTS
3 eggs
1 cup sugar
1 cup milk
2 cups Self Raising Flour
½ tsp bicarbonate soda
1 tsp vinegar
1 cup flaked almonds
1 tbls grated lemon zest
SYRUP
2 cups sugar
2 cups water
METHOD
Prepare the syrup by boiling the sugar and water in a heavy based saucepan for 15 minutes. Set aside to let cool.
For the cake, mix the eggs and sugar until light and fluffy. Add the rest of the ingredients to make a smooth batter.
Pour into a greased ring tin and bake at 180 C (moderate oven) for 40 minutes or until the cake is golden brown and cooked through.
Take out of the oven and let stand for a couple of minutes. Ensure the cake has not stuck to the tin by turning out the cake, then placing it back in the tin.
Pour the cool syrup over the cake while it is still hot and in the tin.
Let the whole cake cool. When you are ready to serve, turn the cake out onto your serving dish. Decorate with flaked almonds. Slice and serve as desired.
