The Queen's Cake
|Butter/Margarine||1⁄4 Pound (At Room Temperature)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Lemon peel||1 Teaspoon, grated|
|All purpose flour||2 Cup (32 tbs)|
|Potato flour/Cornstarch||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Berry filling||1 Cup (16 tbs)|
|Powdered sugar||1 Tablespoon|
In a large bowl, beat butter and sugar with an electric mixer until smooth and fluffy.
Beat in vanilla, eggs, and lemon peel until well blended.
In a small bowl, combine all-purpose and potato flours, baking powder, and baking soda; add to the butter mixture and stir to mix thoroughly.
Press 2/3 of dough evenly into a well-buttered and floured 8-inch-diameter cake pan with a removable bottom.
Top evenly with berry filling.
To make the decorative topping, roll remaining dough, a section at a time, into 1/2 inch-diameter ropes.
Make first rope 8 inches long and lay across center of cake.
Make 2 slightly shorter ropes and place them equidistant from each other on 1 side of center rope.
Repeat with 2 more dough strips on other side of center rope.
Reroll scraps as needed.
Place 5 ropes at right angles to the first set.
Press dough ends against pan rim.
Bake the cake on the bottom rack in a 350° oven until dough is richly browned, 40 to 45 minutes.
Let cool in pan on a rack for 30 minutes, then run a knife between cake and pan side; remove pan rim.
Slide a spatula between cake and pan bottom to release, but leave in place.
Set cake on a platter and sprinkle the top with powdered sugar.