Travel Picture Page Suse &Konni

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Lemon Cake
Ingredients	Notes
250g margarine 350g sugar 4 eggs 2 lemons salt (only when the margarine is not salted) 200g flour 1/2TS baking powder	Add 200g sugar to the creamy beaten margarine. When mixed well add one egg after the other as well as salt. Siver the mix of flour and baking powder over the egg/margarine and sugar mix and stir well. Give all into a well greased round baking form and bake at around 180 degrees celsius until done (this may take up to an hour! - a good sign is when the crust on the top is breaking open!) Mix the rest of the sugar with the juice of the two lemons. The sugar should be dissolved as much as possible. With a long and thin stick do lots of holes into the cake immediately after the cake comes out of the oven. Spread the lemon juice mix slowly over the cake so that the juice has the chance to soak into the cake!!!
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Covered Applecake
Ingredients	Notes
Dough: 200g margarine 100g sugar Vanilla sugar 2 eggs 1 teaspoon cinamon 125g corn flour 250g flour 1/2 teaspoon baking powder Filling: a few big, peeled apples 75g sugar 50g raisins/sultanas Topping: 4 tablespoons Rum icing sugar 25g flaked almonds	Beat margarine, sugar and eggs until they make a creamy mix. Add all other ingrediences and kneat to a dough using your hands. Give 2/3 of the mass into a round greased baking pan and spread around the bottom as well as the edges. Cut apples into halfs or quarters and put them on top of the dough. Cover with sugar and raisins. Roll the rest of the dough out to a round shape. Put this as a lid to cover the apples. Press the dough edges firmly together. Bake 40 to 45 minutes at 180 degrees celsius. For the topping mix the Rum with icing sugar until the mix is pasty. Give over the baked, cooled cake and sprinkle with almonds as you like.
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