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4
eggs
200g
caster sugar
50ml
sunflower oil
200g
plain flour
10g
baking powder
1 tsp
vanilla extract
1
unwaxed lemon, zest and juice
For the syrup
650ml
water
200g
caster sugar
2
unwaxed lemons, sliced into 5mm rounds
1
rosemary sprig
4
eggs
7oz
caster sugar
1.75fl. oz
sunflower oil
7oz
plain flour
0.35oz
baking powder
1 tsp
vanilla extract
1
unwaxed lemon, zest and juice
For the syrup
22.75fl. oz
water
7oz
caster sugar
2
unwaxed lemons, sliced into 5mm rounds
1
rosemary sprig
Utensils
Step 1
Pour 650ml water into the pot, then add lemon slices and sugar. Spray or grease the bottom of 20 cm round springform baking tin with cooking spray or oil and dust with flour.
Step 2
In a large bowl, place eggs, sugar and oil. Beat with handheld mixer until sugar has dissolved and mixture is light for approximately 2 minutes. Sift flour and baking powder together, add with vanilla extract, juice and zest of lemon until well combined.
Step 3
Place the tin on the Reversible Rack in the lower position, then place the rack in the pot. Close lid and move slider to STEAMCRISP.
Step 4
Select STEAM&BAKE, set temperature to 160°C, and set time to 15 minutes. Press START/STOP to begin cooking (the display will show PRE for 20 minutes as the unit steams, then the timer will start counting down).
Step 5
When cooking is complete, check doneness by inserting a wooden toothpick into the middle of the cake. If it comes out clean, remove the rack with the pan and let cool for at least 1 hour. If the toothpick comes out with moist crumbs, continue to bake until the toothpick comes out clean.
Step 6
When the cake has cooled, generously brush sponge with syrup and top with cooked lemons.
Pour 650ml water into the pot, then add lemon slices and sugar. Spray or grease the bottom of 20 cm round springform baking tin with cooking spray or oil and dust with flour.
4
eggs
200g
caster sugar
50ml
sunflower oil
200g
plain flour
10g
baking powder
1 tsp
vanilla extract
1
unwaxed lemon, zest and juice
For the syrup
650ml
water
200g
caster sugar
2
unwaxed lemons, sliced into 5mm rounds
1
rosemary sprig
4
eggs
7oz
caster sugar
1.75fl. oz
sunflower oil
7oz
plain flour
0.35oz
baking powder
1 tsp
vanilla extract
1
unwaxed lemon, zest and juice
For the syrup
22.75fl. oz
water
7oz
caster sugar
2
unwaxed lemons, sliced into 5mm rounds
1
rosemary sprig
Step 2 of 6
In a large bowl, place eggs, sugar and oil. Beat with handheld mixer until sugar has dissolved and mixture is light for approximately 2 minutes. Sift flour and baking powder together, add with vanilla extract, juice and zest of lemon until well combined.
4
eggs
200g
caster sugar
50ml
sunflower oil
200g
plain flour
10g
baking powder
1 tsp
vanilla extract
1
unwaxed lemon, zest and juice
For the syrup
650ml
water
200g
caster sugar
2
unwaxed lemons, sliced into 5mm rounds
1
rosemary sprig
4
eggs
7oz
caster sugar
1.75fl. oz
sunflower oil
7oz
plain flour
0.35oz
baking powder
1 tsp
vanilla extract
1
unwaxed lemon, zest and juice
For the syrup
22.75fl. oz
water
7oz
caster sugar
2
unwaxed lemons, sliced into 5mm rounds
1
rosemary sprig
Step 3 of 6
Place the tin on the Reversible Rack in the lower position, then place the rack in the pot. Close lid and move slider to STEAMCRISP.
4
eggs
200g
caster sugar
50ml
sunflower oil
200g
plain flour
10g
baking powder
1 tsp
vanilla extract
1
unwaxed lemon, zest and juice
For the syrup
650ml
water
200g
caster sugar
2
unwaxed lemons, sliced into 5mm rounds
1
rosemary sprig
4
eggs
7oz
caster sugar
1.75fl. oz
sunflower oil
7oz
plain flour
0.35oz
baking powder
1 tsp
vanilla extract
1
unwaxed lemon, zest and juice
For the syrup
22.75fl. oz
water
7oz
caster sugar
2
unwaxed lemons, sliced into 5mm rounds
1
rosemary sprig
Step 4 of 6
Select STEAM&BAKE, set temperature to 160°C, and set time to 15 minutes. Press START/STOP to begin cooking (the display will show PRE for 20 minutes as the unit steams, then the timer will start counting down).
4
eggs
200g
caster sugar
50ml
sunflower oil
200g
plain flour
10g
baking powder
1 tsp
vanilla extract
1
unwaxed lemon, zest and juice
For the syrup
650ml
water
200g
caster sugar
2
unwaxed lemons, sliced into 5mm rounds
1
rosemary sprig
4
eggs
7oz
caster sugar
1.75fl. oz
sunflower oil
7oz
plain flour
0.35oz
baking powder
1 tsp
vanilla extract
1
unwaxed lemon, zest and juice
For the syrup
22.75fl. oz
water
7oz
caster sugar
2
unwaxed lemons, sliced into 5mm rounds
1
rosemary sprig
Step 5 of 6
When cooking is complete, check doneness by inserting a wooden toothpick into the middle of the cake. If it comes out clean, remove the rack with the pan and let cool for at least 1 hour. If the toothpick comes out with moist crumbs, continue to bake until the toothpick comes out clean.
4
eggs
200g
caster sugar
50ml
sunflower oil
200g
plain flour
10g
baking powder
1 tsp
vanilla extract
1
unwaxed lemon, zest and juice
For the syrup
650ml
water
200g
caster sugar
2
unwaxed lemons, sliced into 5mm rounds
1
rosemary sprig
4
eggs
7oz
caster sugar
1.75fl. oz
sunflower oil
7oz
plain flour
0.35oz
baking powder
1 tsp
vanilla extract
1
unwaxed lemon, zest and juice
For the syrup
22.75fl. oz
water
7oz
caster sugar
2
unwaxed lemons, sliced into 5mm rounds
1
rosemary sprig
Step 6 of 6
When the cake has cooled, generously brush sponge with syrup and top with cooked lemons.
