Recipe of the Week: Lemon Puff and Drizzle Cake
As requested by Sheila Joshi Gibbons, one of our dedicated Facebook fans, here’s our tried and tested recipe for a tangy little dessert that’s guaranteed to WOW your guests. It’s a great alternative dessert at Christmas for your guests that aren’t fans of the traditional desserts. A tangy treat for the taste buds.
Cake Facts
Serves: 6
Costs: £8 (approx)
Prep time: 10 mins
Cooking time: 35 mins
Healthy switch: use low fat, unsalted butter
How fattening is this? (1 low, 3 high): **
Difficulty (1 low, 3 high): *
WOW factor (1 low, 3 high): ***
You’ll need: A loose bottom cake tin
Ingredients
Cake
200g ground almonds
200g butter
200g caster sugar
3 eggs
2 lemons (zest of)
2 teaspoons of baking powder
10 Amaretti biscuits
Serve with
Icing sugar
Crème fraiche
More amaretti biscuits
Method
1. Butter your cake tin
2. Preheat your oven 190C/170C fan/375F/gas 5
3. Mix all ingredients (apart from the biscuits) into the food processor and blend until you get a smooth paste
4. Spread 3 tablespoons of the paste on the base of the tine
5. Cover with a layer of biscuits
6. Spoon the remaining mixture over the top of the biscuits
7. Pop it in the oven for 35 mins
8. Carefully remove from the tin (you may want to run a knife around the edge)
9. Leave to cool
10. Dress your beautiful cake with a spoonful of crème fraiche, a dusting icing sugar and a biscuit.
Time to be creative!
Enjoy! Let us know what you or your guests thought of this cake.