Country Living (UK)



Preparatio­n 35 minutes Cooking 55 minutes Serves 12 Bundt tins can be found in stores such as, divertimen­ and

FOR THE CAKE 300g self-raising flour, plus extra for dusting 150g butter, melted 100g caster sugar 150g clear honey 2 medium eggs 150ml soured cream juice and zest of ½ lemon FOR THE ICING AND DECORATION 1 lemon 100g granulated sugar 200g fondant icing sugar

1 Preheat the oven to 180°C (160°C fan oven) gas mark 4. Grease a 22cm bundt cake tin and dust it with flour.

2 Put all the cake ingredient­s into a mixing bowl and beat until smooth. Turn into the bundt tin and bake for 40-50 minutes or until golden and firm and a skewer inserted comes out clean. Allow to cool for 10 minutes (don’t worry if it sinks a little), then turn out and cool on a wire rack.

3 Using a potato peeler, pare the lemon rind and then cut into thin strips. Put the rind in a small pan with 100ml water and 50g of the granulated sugar. Boil for 5 minutes, then drain and dry the lemon strips on kitchen paper. Toss in the remaining sugar, place on a baking tray and leave to dry in the residual heat of the oven for an hour.

4 To make the icing, squeeze the juice from the pared lemon, and add enough of it to the fondant icing sugar to make a thick pouring consistenc­y, Drizzle it over the cake and decorate with the lemon strips. The cake keeps for a week in an airtight container.

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