Recipe - Crispy Lemon Cake

6 ounce Unsweetened applesauce
6 ounce Selfrising flour; (1 1/4
cup)
1 cup Granulated brown sugar;
(demerara sugar)
2 Eggs

FROSTING
1 Lemon; juiced
4 ounce Granulated sugar; white
1 Lemon rind; grated; optional

Warm apple sauce, then beat in brown sugar (you may not need as much as
6oz). Add sifted flour, then wellbeaten eggs. Pour into a shallow greased
and floured tin (about 7 in x 11 in) and bake near the bottom of a merdate
oven (350 F, Mark 4) for 2030 min. Meanwhile mix white sugar and lemon
juice and pour over the tope of the cooked cake while still hot and in the
tin. Leave to cool, then cut into fingers.

Recipe by: Annabel Smyth

Posted to MCRecipe Digest V1 #804 by Roberta Banghart
bobbi744@sojourn.com on Sep 24, 1997