LE­MON POUND CAKE WITH CRÈME FRAÎCHE & ROSES

Australian House & Garden - - ENTERTAINING -

Prep: 30 mins. Cook­ing 45 mins + cool­ing. Serves 10. 150g un­salted but­ter, at room tem­per­a­ture, plus ex­tra for greas­ing 375g caster sugar

4 eggs, at room tem­per­a­ture

2 cups (300g) self-rais­ing flour

200g crème fraîche, at room tem­per­a­ture Finely grated zest and juice of 2 lemons Crys­tallised rose petals, to dec­o­rate (avail­able from se­lect delis and cake-dec­o­rat­ing shops) Le­mon sugar ¼ cup (55g) caster sugar Finely grated zest of 1 le­mon Ic­ing 350g crème fraîche

70g pure ic­ing sugar, sifted Finely grated zest of 1 le­mon,

plus 1 tsp juice

1 Pre­heat oven to 160˚C (140˚C fan). Lightly but­ter a 22cm-di­am­e­ter cake tin and line with bak­ing pa­per.

2 Place but­ter and sugar in a bowl and use an elec­tric mixer to beat un­til pale and fluffy, 5mins. Add eggs one at a time, beat­ing well af­ter each ad­di­tion. Add flour and crème fraîche in al­ter­nat­ing batches, start­ing with flour, un­til com­bined. Stir in le­mon zest and juice, then spoon into pre­pared cake tin. Bake un­til cake is golden and a skewer in­serted in the cen­tre with­draws clean, 40-45mins.

Cool in tin for 15mins, then turn onto a wire rack to cool com­pletely.

3 To make le­mon sugar, com­bine all in­gre­di­ents in a small bowl; set aside.

4 To make ic­ing, place crème fraîche and sugar in a bowl and use an elec­tric mixer to whisk to soft peaks, 3-4mins. Fold in le­mon zest and juice and spread over top of cake. Scat­ter with crys­tallised roses and le­mon sugar and serve. Cake is best made on day of serv­ing.

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