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This zesty and fruity cake is a delicious dessert option for parties.

  • Serves: 6 people
  • Prep time: 15 minutes
  • Cooking time: 40 minutes
    • British
    • Vegetarian

    Muesli & Lemon Cake

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    Recipe Information

    Ingredients
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    100g Harvest Morn Luxury Fruit Muesli

    75g The Pantry Self Raising Flour

    25g The Pantry Ground Almonds

    150g Greenvale Unsalted butter – at room temperature

    150g The Pantry Caster Sugar

    3 medium Eggs

    1 Lemon

    1 114g pot Gooseberry Fool Icing

    75g The Pantry Icing Sugar

    15ml The Pantry Lemon Juice

    1 x 2lb loaf tin Non-stick baking paper

    Method

    Pre-heat the oven to 180ºC/350ºF/Gas Mark 4.

    Line the base and side of the tin with some baking paper.

    Cream the butter with the caster sugar until light and fluffy.

    Beat in the eggs one at a time.

    Finely grate and juice the lemon.

    Add the lemon and rind to the gooseberry fool and mix well.

    Add this to the cake mix and stir through.

    Then add the muesli, ground almonds and flour – gently mix together.

    Put the mixture into the prepared tin.

    Bake in the oven for about 35/40 minutes – it won’t rise much or at all.

    Check it’s cooked by inserting a wooden skewer into the cake – if it comes out clean then the cake is ready, if not return to the oven for a further 5 minutes.

    Allow to cool in the tin for 15 minutes, then turn out and cool on a wire rack Sieve the icing sugar and mix with the lemon juice – spread over the top of the cold cake and serve.

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