Sufra Dayma: Walnut Cake with Lemon Syrup By Moushira Abdel-Malek Serves 8 Ingredients: 2 cups self-raising flour 3/4 cup castor sugar 2 eggs (at room temperature) 1 tsp vanilla extract 1/2 cup milk 3/4 cup chopped walnuts 2 lemons, rind finely grated 150 gms butter (softened) Method: Preheat oven to 180 degrees. Grease a 9cm -- deep, 9cm X 22cm (base) loaf pan and line base and sides with baking paper, allowing a 2 cm overhang at both long ends. Using an electric mixer, cream butter, castor sugar and lemon rind until pale and fluffy. Add eggs and vanilla. Beat until well combined. Sift flour over mixture. Add milk and walnuts. Stir to combine. Pour mixture into pan. Bake for 50-55 minutes or until a skewer inserted into the centre comes out clean. Lemon Syrup: Juice of 2 lemons 1/2 cup castor sugar Combine juice and sugar in a small saucepan. Bring to the boil over medium heat. Remove from heat and allow to cool. Pour syrup over warm loaf. Allow loaf to cool in pan. Slice and serve.
