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250g butter |
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Beat until light |
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Pour batter into greased and lined 28cm cake tin. Bake in moderate oven 30 minutes, press on topping lightly, bake a further 40 minutes. Stand 10-20 minutes in tin, remove and turn upside down onto greaseproof paper to cool |
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2 teaspoons lemon rind |
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grated |
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500g sugar |
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Cream until fluffy |
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6 eggs |
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Beat in one at a time |
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1 cup self-raising flour |
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sift |
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Stir in in two batches |
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2 cups plain flour |
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1/2 teaspoon bicarbonate of soda |
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1 cup milk |
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2 tablespoons lemon juice |
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Stir in |
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1/4 cup pistachios |
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chop finely |
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1/4 cup walnuts |
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1/4 cup almonds |
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topping |
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1/4 cup almonds |
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chop coarsely |
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1/4 cup pistachios |
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1/4 cup sugar |
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mix in |
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