Lemon Cake without oven

Ingredients

Eggs : 4

Castor sugar : 1 1/2 cups
Lemon zest : 1 lemon
Lemon juice : 3 tb.sp
Maida (all purpose flour) : 2 Cups
Baking powder : 1 tsp
Salt a pinch
Butter : 200 gms

 Method

 Sieve the flour with baking powder and salt. Repeat this 6 times until it is properly mixed.

Add butter, lemon zest and powdered sugar and mix them thoroughly. Keep this aside.

Separate the Egg yolk from egg white. And beat both of them separately. Use an egg beater to get a uniform, well beaten and a fluffy mixture.

Mix the egg white to the butter mixture and beat it. Add lemon juice and beat again. Mix the egg yolk and beat till the mixture is very soft.

Add a tablespoon flour to the mixture and keep mixing it till it is evenly blend. Keep adding the rest of the flour spoon by spoon.

Take a heavy bottom vessel with a lid, and put a thick layer of salt on it. This will ensure that the cake will not have any direct contact with the vessel. Heat the vessel on high flame for 2 minutes.

Meanwhile grease the cake tin with butter. Pour the cake batter into it till it covers one fourth of the cake tin.

Place the cake tin on top of the salt layer carefully and heat the vessel in low flame. Cover the vessel with the lid and cook for 35 - 40 minutes on low flame.

After 40 minutes, check if the cake is well cooked using a fork. (Insert the fork and check if the cake is properly cooked on the inside). Once cooked, take the cake out of the vessel and let it cool.

The cake is ready to serve.

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