GBBO 2016, Week 1 Drizzle

Lemon Drizzle Cake with Candied Lemon Slices

Ingredients

For the cake:

  • 115g unsalted butter
  • 115g caster sugar
  • 4 large eggs
  • 180g ground almonds
  • 125g self-raising flour
  • 30g poppy seeds
  • zest and juice of 2 lemons

For the lemon syrup:

  • 100g caster sugar
  • 90g lemon juice

For the lemon icing:

  • 230g icing sugar
  • juice of 1 lemon

For the candied lemon slices:

  • 1 lemon
  • 1 cup water

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Method

  1. Preheat the oven at 180 degrees C, grease and line a 20cm baking tin
  2. Using an electric whisk, beat the butter and sugar together until white and fluffy. Add the eggs one at a time mixing well in between each addition. Fold in the ground almonds, the flour, juice and zest of the lemon and poppy seeds
  3. Spoon the mix into the pre lined tin and bake in the oven for 40 minutes until golden brown on top and a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool slightly before removing it from the tin then allow to cool on a rack
  4. To make the candied lemon slices, prepare an ice-water bath and se aside. Using a share knife cut the lemon into paper thin slices, discard the seeds and rind. Bring a saucepan of water to the boil. Remove from heat and place the lemon slices in the boiling water, stir until softened, about 1 minute. Drain and immediately plunge into ice-water bath. Drain
  5. Place the cup of water and sugar to boil in a saucepan, swirling it to dissolve the sugar. When the liquid is clear and bubbling, reduce to a medium-low heat. Add the lemon slices in one layer and allow to simmer until the rinds are translucent, about an hour
  6. Transfer to baking paper lined tray and allow to cool. Pop into a heated oven to speed up the process
  7. Make the lemon syrup by heating the sugar and lemon juice in a pan until dissolved. While the cake is still warm, make lots of holes in the cake with a cocktail stick and pour the syrup over
  8. To make the icing, add the icing sugar and lemon juice whisking until smooth. When the cake is almost cool spoon the icing onto it guiding some of the icing down the sides to give it a drizzle effect, add the candied lemon slices. Place it on a serving plate and slice to serve

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