Cuisine - - CONTENTS -

This pop­u­lar recipe from 1997 was made in a food pro­ces­sor, mak­ing it su­per easy and a lovely loaf to serve for af­ter­noon tea. Here I have made the recipe in a mixer to make a layer cake fit for a party, with a lit­tle ex­tra zing from the limon­cello. If you make a two-layer cake, serve any left over cream on the side.

250g but­ter, soft­ened 1½ cups (350g) caster sugar, plus ½ cup ex­tra 6 eggs zest and juice of 3 lemons, plus 1 lemon, thinly sliced 500g sour cream 2 cups (300g) self-rais­ing flour 50ml limon­cello 300ml cream 2 ta­ble­spoons ic­ing sugar freeze-dried fruit (I used plums) and ed­i­ble flow­ers to dec­o­rate

Grease and line the base of 2 x 20cm cake tins. Pre­heat the oven to 180°C.

Us­ing an elec­tric mixer, beat the but­ter and sugar to­gether un­til light and fluffy (about 5 min­utes), then beat in the eggs one at a time and fi­nally the lemon zest and 300g of the sour cream. Add the self-rais­ing flour and fold through to com­bine.

Di­vide the mix­ture be­tween the two cake tins. Bake for 30 min­utes or un­til a skewer comes out clean. Cool on a wire rack.

To make the syrup, put the ex­tra ½ cup sugar and the lemon juice in a saucepan and bring to the boil, stir­ring un­til the sugar has dis­solved. Add the lemon slices and sim­mer for 5 min­utes. Cool then stir in the limon­cello.

In a bowl, whip the re­main­ing 200g sour cream, the cream and ic­ing sugar to­gether to soft peaks. This is the fill­ing.

Care­fully slice the cakes in half. Place one piece on a serv­ing plate and driz­zle with 2 ta­ble­spoons of the syrup (re­serve the lemon slices for the top) then spread over a third of the fill­ing. Re­peat with the re­main­ing lay­ers.

Ar­range the lemon slices on the top and driz­zle the whole cake with the re­main­ing syrup. Dec­o­rate with the lemon slices, freeze-dried fruit (I used plums) and ed­i­ble flow­ers.

WINE A pure botry­tised ries­ling. We rec­om­mend the Al­lan Scott Marl­bor­ough Late Har­vest Ries­ling 2014.

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