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Name: Iced Lemon And Sultana Fingers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 175 g Icing sugar; sifted (6oz); 175 g Light soft brown sugar;; 2 md Eggs beaten; 115 g Sultanas; (4oz); Finely grated rind of 1; 175 g St Ivel Golden Churn; (6oz); 175 g Self-raising flour; (6oz); 85 g St Ivel Golden Churn; (3oz); 30 ml Fresh lemon juice; (2tbsp); Finely grated rind of 1

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INGREDIENTS

175 g Icing sugar; sifted (6oz)
175 g Light soft brown sugar;
2 md Eggs ; beaten
115 g Sultanas; (4oz)
Finely grated rind of 1
175 g St Ivel Golden Churn; (6oz)
FOR THE CAKE
175 g Self-raising flour; (6oz)
85 g St Ivel Golden Churn; (3oz)
30 ml Fresh lemon juice; (2tbsp)
Finely grated rind of 1
FOR THE CREAMY LEMON ICING

Servings

INSTRUCTIONS

For the cake, place the St Ivel Golden Churn and soft brown sugar in a saucepan and heat gently until melted, stirring. Remove from the heat. 2. Sift the flour into a bowl, add the melted mixture, eggs and lemon rind and beat together until thoroughly mixed. Fold in the sultanas. Pour the mixture into a greased and base-lined 18x28cm (7x11in) tin and bake in a preheated oven at 180C / 350F / gas mark 4 for about 25 minutes, or until well-risen and golden brown. Leave to cool in the tin. For the icing, beat the St Ivel Golden Churn with the icing sugar, lemon rind and juice until smooth. Spread or pipe the icing generously over the cake and cut into fingers to serve.

NOTES

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Iced Lemon And Sultana Fingers

175 g Icing sugar; sifted (6oz)
175 g Light soft brown sugar;
2 md Eggs beaten
115 g Sultanas; (4oz)
 Finely grated rind of 1
175 g St Ivel Golden Churn; (6oz)
 FOR THE CAKE
175 g Self-raising flour; (6oz)
85 g St Ivel Golden Churn; (3oz)
30 ml Fresh lemon juice; (2tbsp)
 Finely grated rind of 1
 FOR THE CREAMY LEMON ICING

For the cake, place the St Ivel Golden Churn and soft brown sugar in a  saucepan and heat gently until melted, stirring. Remove from the heat. 2.  Sift the flour into a bowl, add the melted mixture, eggs and lemon rind and  beat together until thoroughly mixed. Fold in the sultanas.    Pour the mixture into a greased and base-lined 18x28cm (7x11in) tin and  bake in a preheated oven at 180C / 350F / gas mark 4 for about 25 minutes,  or until well-risen and golden brown. Leave to cool in the tin.    For the icing, beat the St Ivel Golden Churn with the icing sugar, lemon  rind and juice until smooth.    Spread or pipe the icing generously over the cake and cut into fingers to  serve.

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Nutrition

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Serving Size: 1 Serving (1400g)
Recipe Makes: 1 servings

Calories: 715
Calories from Fat: 447 (63%)

Amt Per Serving		% DV

	Total Fat 49.7g	66 %
	Saturated Fat 15.5g	77 %
	Monounsaturated Fat 19g
	Polyunsanturated Fat 6.8g
Cholesterol 2115mg		651 %
Sodium 700mg		24 %
Potassium 670mg		18 %
Total Carbohydrate 3.8g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.8g
Protein 62.9g		90 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 715

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