Le­mon drop chilli loaf cake

SERVES 10-12 PREP 30 mins COOK 40 mins plus cool­ing EASY V G un-iced

BBC Good Food - - Update -

250g but­ter, plus ex­tra for the tin

400g self-rais­ing flour, plus ex­tra for dust­ing 200ml but­ter­milk or nat­u­ral yo­gurt 6 lemons, zested and juiced

400g golden caster sugar

6 large eggs jar le­mon curd (around 300g), for the cen­tre For the chilli caramel 4 dried le­mon drop chill­ies 100g golden caster sugar

For the frost­ing 50g but­ter, very soft 50g golden ic­ing sugar 100g full-fat soft cheese, any liq­uid drained 1 Heat oven to 180C/160C fan/gas 4. But­ter and flour two 20cm cake tins. Mix the but­ter­milk with 2 tbsp le­mon juice.

2 Beat the but­ter and sugar un­til creamy, then add the le­mon zest. Grad­u­ally add the eggs a lit­tle at a time, beat­ing well af­ter each ad­di­tion. Fold the flour into the bat­ter, fol­lowed by the but­ter­milk mix­ture. Spoon the bat­ter into the cake tins and level the sur­face, bake for 25-30 mins or un­til a skewer in­serted into the cen­tre comes out clean. Leave to sit for 10 mins, then turn out onto a wire rack and leave to cool.

3 To make the caramel, put 1 chilli in a jug and add 100ml boil­ing wa­ter. Leave to steep for 10 mins (don’t leave it longer or the chilli flavour will be too strong). Strain into a pan and scat­ter over the sugar, heat gently un­til the sugar melts, then boil un­til you have a light caramel. Take off the heat, quickly dip the re­main­ing whole chill­ies in, then leave them to set on a piece of bak­ing parch­ment. Stir the re­main­ing le­mon juice (from the cake), ex­cept 1 tbsp, into the caramel back on the heat to make a sauce. 4 To make the frost­ing, beat the but­ter un­til it is very soft, beat in the re­served 1 tbsp le­mon juice and sugar, then fold in the soft cheese – don’t beat it or the mix­ture will soften too much. If it’s too soft, chill it for 10 mins.

5 Driz­zle a tiny bit of caramel over one cake, add a layer of le­mon curd and put the other cake on top. Spread the frost­ing over the top, driz­zle over the chilli caramel, then dec­o­rate with the chill­ies.

PER SERV­ING (12) 633 kcals • fat 27g • sat­u­rates 16g • carbs 87g • sug­ars 61g • fi­bre 1g • protein 9g • salt 0.9g

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