1Beat all cake ingredients together until smooth. Pour into liner in 3.5l sc and cook on high for two hours with tea towel.
3Once baked, remove from slow cooker to cool a little.
5Boil 50ml lemon juice with 3oz caster sugar approx rapidly until it starts to change to a golden colour. Remove from heat and pour over cake carefully.(Place a plate under the cooling rack to catch any extra lemon caramel as it's a pain to get off surfaces and very hot!)
7Sprinkle with Demerara sugar liberally.
Submitted by Louise finch
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