Lemon Drizzle Cake cooked in Mr D's Thermal Cooker for Mothers Day

For afternoon tea on Mother Day what could be better than a lemon drizzle cake. This is a wonderful cake gets eaten very quickly and is loved by everyone.
Using a thermal cooker this cake can be cooked anywhere and does not need an oven. All you need is a thermal cooker and a heat source to get the cake started. The main cooking is done without power.
The cake is cooked in a stainless steel cake/pudding tin with a lid to stop water from dripping on the cake.

INGREDIENTS

• 150g margarine, softened


• 150g caster sugar


• 3 large eggs, beaten


• 150g self-raising flour


• 1 tsp baking powder


• 1 lemon zest, finely grated


• 30ml milk

INGREDIENTS FOR THE DRIZZLE

• juice and finely grated zest of 1½ lemons


• 90g caster sugar


• 2 tbs honey

Lining the tin: Cut two circles of baking paper to fit a cake tin (one for the base and one for the top) that will fit in your thermal cooker. Grease the tin and line the base with one circle.

METHOD

1. Prepare the cake/pudding tin as described above.


2. Whisk the eggs in a bowl.


3. In another bowl cream the margarine and sugar until it becomes pale in colour.


4. Whisk in the flour, baking powder and milk.


5. Slowly add the eggs bit by bit and continue to beat until well combined.


6. Mix in the lemon zest.


7. Spoon the mixture into a cake/pudding tin and spread it out evenly.


8. Put the lid onto the cake/pudding tin and clip down (If using another cake tin without a lid, cover with foil and tie securely with string).


9. Place the cake/pudding tin inside the inner pot on a trivet.


10. Add enough boiling water to come ¾ the way up the side of the cake/pudding tin. If you are using a Mr D's Thermal Cooker and trivet you need the water 2cm above the trivet.


11. Bring back to the boil and then turn down the heat to a low simmer. Simmer gently with the lid on for 20 minutes.


12. Turn off the heat and transfer the inner pot into the vacuum-insulated outer container.


13. Close the lid and leave to cook for a minimum of 2 hours. It can be left overnight.


14. Once cooked, allow to cool in the tin for a few minutes.


15. Remove from the cake/pudding tin and place on a wire rack.


16. Put all the ingredients of the lemon drizzle mix into a saucepan and heat until the sugar has melted.


17. Put the cake on a plate and prick it in several places with a wooden skewer.


18. Pour the hot sugar/lemon syrup over the warm cake.


19. Decorate with some lemon zest and a little icing sugar when cool before serving.