The Monkey Tree

 

300g self raising flour
225g unrefined caster sugar
225g butter
4 medium eggs
1 teaspoon of baking powder
Juice and zest of two lemons

1. Preheat oven to 180ºC, 350ºF, gas mark 4
2. Prepare baking tray 24 x 22 cm or 28 x 18 cm.
3. Put sugar and butter into a bowl and whisk until light and fluffy.
4. Break eggs into a basin and whisk lightly with a fork.  Add the egg gradually to the creamed fat and sugar, beat in well before adding more egg.
5. Fold in the sifted flour and baking powder. 
6. Stir in lemon juice and zest.
7. Spoon into baking tray cook for 35-45 minutes depending on the depth of baking tray chosen. The cake should have risen well and be springy to touch.

Optional Toppings

A. Cream cheese topping: 200g of creamed cheese, sweetened with a little icing sugar and a squeeze of lemon.

B. Lemon or orange butter icing: 200g icing sugar, 100g of unsalted butter, a little zest and a couple of teaspoons of lemon or orange juice, beating well to prevent curdling.