LEMON SOUR CREAM CAKE

Ingredients ........250 gm of softened butter/ marg, 1 tbs of finely grated lemon rind, 440gm of castor sugar, 6 eggs, 180 gm of sour cream, 300gm of plain flour, 35gm of self raising flour, 80 gm of pine nuts, 1 tbs of demerara sugar and 90gm / 1/4 cup of warmed honey. You will need 23cm / 9" square pan. Grease the pan and line it with baking paper, extending the baking paper 2" over the sides. Preheat your oven to 160 deg C. Beat the butter/ marg,lemon rind and castor sugar in the bowl of your electric mixer until light and fluffy. In a separate bowl beat together the eggs and stir in the sour cream, the flour mixture and add to the mixing bowl with the butter mix and mix to incorporate. Spread the mixture into the prepared pan and place in the preheated oven and bake for 15 minutes. Combine the nuts and sugar in a small bowl. Now remove the cake from the oven and sprinkle over the nut and sugar mixture , pressing down gently. Bake for a further 45 minutes. Remove the cake from the oven when a skewer inserted comes out clean. Stand cake in the pan for 5 minutes before turning top side up onto a wire rack. Warm the honey and drizzle evenly over the hot cake. Let cool before serving with Mascarpone.