I don’t go home to Spain very often and I get to see my nan even less. But whenever I manage to go down there, whether I get to see her or not, she gives me a lemon Rosco or sends me one through a family member. They are delicious and she knows I devour them instantly. I have asked her for the recipe and now I share it with you, so you may also enjoy her Roscos.
It could easily just be called lemon cake but my grannie cooks it in those flan tins which make cakes look like oversized doughnuts – round and with a hole in the middle which is exactly what a Rosco is. This is what you’ll need:
- 3 eggs
- Zest of one lemon
- 1 lemon flavoured yogurt (keep the packaging – this will count as 1 measure)
- 1 measure of sunflower oil
- 2 measures of sugar
- 3 measures of flour
- 1 & 1/2 packets of instant yeast
And this is how to make it:
- Pre-heat the oven at 175 degrees
- Mix all ingredients in a bowl. At the same time. While you imagine my grannie (or yours) rocking it like you are doing right now.
- Butter up your tin and flour it. Pour the cake batter into it.
- Now, if you have a fan oven, place on the lowest shelf until it’s bronze, then move up to the middle. But if your oven happens to have bottom and top heat settings then instead you need to place it in a middle shelf, turn on the bottom heat and once the cake is bronze then turn on the top heat as well.
The time involved will depend on the method you choose but it’s around 45min baking time. The fan method is less reliable and might cause the cake not to rise as much. Either way, keep your eye on it the first time you bake it, I assure you it’s worth it!
If you were planning on adopting some sort of diet I would recommend you to bake first and start dieting once your belly is full!