Greek Honey & Lemon Cake

Makes 16 slices
82 cals per portion

• 40g/1 1/2oz/3tblsp sunflower margarine
• 60ml/4 tblsp clear honey
• Finely grated rind and juice of 1 lemon
• 150ml/1/4pt skimmed milk
• 150g/5oz plain flour
• 7.5ml/1 1/2tsp baking powder
• 2.5ml/1/2tsp grated nutmeg
• 50g/2oz semolina
• 2 egg whites
• 10ml/2tsp sesame seeds

Method

Preheat the oven to 200C/400F/Gas 6.  Lightly oil a 19cm/7 1/2in square deep cake tin and line the base with non-stick baking paper.

Place the margarine and 45ml/3tblsp of the honey in a saucepan and heat gently until melted.  Reserve 15ml/1tblsp lemon juice, then stir in the rest with the lemon rind and milk.

Sift together the flour, baking powder and nutmeg, then beat in with the semolina.

Whisk the egg whites until they form soft peaks, then fold evenly into the mixture.  Spoon into the tin and sprinkle with sesame seeds.

Bake for 25-30mins, until golden brown.  Mix the reserved honey and lemon juice and drizzle over the cake while warm.

Cool in the tin, then cut into fingers to serve.