© Egg - 3 nos.
© Baking Powder – 1 tsp.
© Luke warm Water -4 tbsp.(if you required)
© Lemon juice-1 no.
© Lemon (flavored) zest – 1 no.
© Sugar powder -6 tbsp.
© Brown sugar – little bit.
© Butter-100 grams.( in room temperature)
© Honey-3 tbsp.( leveled) – for topping
© Red Tutti Fruity – 1 handful – for topping
© Almond (chopped) – 10 nos. – for topping
© Orange & Cherry peels (chopped in Julian) – little bit – for topping
© Take a bowl sieve flour & baking powder and keep aside.
© Take another bowl and beat together butter and sugar powder till it became fluffy.
© Mix lemon juice and lemon zest in this mixture.
© Mix egg one by one and beat well.
© Finally fold flour-baking powder mixture in it.
© Add little bit yellow food colour and mix a bit.
© If the batter is being sticky, then add lukewarm water into it.
© Set a parchment paper inside cake mould and pour the prepared batter and sprinkle little bit brown sugar over the batter.
© Preheat oven at 180 C and bake for 45 minutes or until it gets golden brown. Check with a tooth pick. (Test as before I mentioned in my previous posts.)
© Take out from the oven and rest it down for cool.
Method for topping:
© To make the topping, melt honey with the mixed peel, tutti fruity and almonds.
© Remove from the heat and stir briefly, and then spread the top the cake.
© Cool before serving.
© It is now ready to celebrate the Valentine’s day at tea time
Tip: for the cake to be crunchier on top I had used brown sugar though it is optional.
Crunchy-topped Sponge Cake is specially made for the ongoing Kolkata Food Bloggers event