Lemon Spice Splices


56g Caster Sugar

112g Margarine

37.5g Wholemeal Flour

37.5g Plain Flour

75g Porridge Oats

1tsp Ground Cinnamon

1tsp Ground Nutmeg

1/4tbsp Bicarbonate of Soda

1 1/2 Medium Eggs

Grated Lemon Rind

56g Dried Raisins

5ml Whole Milk

5g Icing Sugar


1. Cream together the sugar and margarine.

2. Mix the plain and wholemeal flour together with the oats, spices and baking powder.

3. Add the flour mixture alternately with the eggs to the creamed sugar and margarine to form a sponge mixture.

4. Add the lemon rind and dried raisins.

5. Spread into a shallow, greased baking tin and bake at 180°C/350°F/Gas mark 4 for 35 minutes.

6. When the cake is cooked and cooled top with a light sprinkling of icing sugar and cut into slices.