Today’s tea time treat: Auntie Ada’s Florida Sponge. A beautifully fluffy lemon sponge , decorated with a lemon glacé icing and toasted flaked almonds. The lemons and almonds were originally always from Florida, hence the name. A firm family favourite when I was growing up. Recipe below…shhhh it’s top secret 😉
2 Large Eggs, beaten
4oz Self Raising Flour
4oz Caster Sugar
4oz soft Margarine (stock is ideal)
The juice and zest of 2 lemons
6oz Icing Sugar
Flaked almonds (optional)
Grease and line a 9″ square cake tin. Preheat oven to 160º C fan.
Beat the sugar, margarine and the finely grated zest of the 2 lemons until very light and fluffy. Gradually add the beaten eggs, a little at a time…..don’t panic if the mixture curdles, it will come back together when the flour is added.
Gently stir (fold) in the flour, no need to sift modern flour, until evenly mixed in.
Spoon the cake mix into the lined cake tin and smooth until flat using the back of a spoon.
Bake in the oven for approx. 25 mins….all ovens vary slightly, so yours may take slightly longet/less time to cook. To check the sponge is cooked, gently press the top with a finger. It should feel slightly springy, definitely not soggy !
Allow to cool in the tin for 5 mins and then transfer onto a wire cooling rack. Allow to cool completely.
Meanwhile, put the lemon juice into a mixing bowl and beat the icing sugar into it until it resembles double cream in consistency. You may need slightly more/less icing sugar, depending on the size of the lemons.
Pour the icing over the cooled sponge and smooth. Sprinkle the toasted almonds over the icing.
Allow icing to set slightly (about an hour) and then, using a sharp knife, cut the sponge into equally sized squares.
Enjoy with a cup of tea !