Lemon Drizzle Cake & Almond-Walnut Crunch
with Passionfruit Lemon Sauce | Serves 6+
Zingy, bright and oh-so tasty! Lemon drizzle cake gets its name from a sweet lemony syrup that's poured over the cake while it's still warm to ensure it stays moist, tender and totally infused with zesty citrus flavours.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
icing sugar
(May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )
2
lemon
1 packet
caster sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Cashew, Pistachio, Almond, Walnut. )
1 packet
Basic Sponge Mix
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
white chocolate chips
(Contains Milk, Soy; May be present Gluten, Peanut, Tree Nuts, Sesame. )
½ packet
cream
(Contains Milk; )
1 packet
Passionfruit Lemon Sauce
(Contains Egg, Milk; )
1 packet
walnuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Slivered Almonds
(Contains Almond; )
Not included in your delivery
3
egg
(Contains Egg; )
0.3 cup
milk
(Contains Milk; )
200 g
butter (softened)
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 180°C/160°C fan-forced. Grease and line the loaf tin with baking paper. • Measure 200g butter and set aside at room temperature to soften. Weigh 100g icing sugar. Zest lemon, then juice (you should get about 1/4 cup juice).
TIP: Weigh out your ingredients before you start as you'll receive a little extra icing sugar!
• In a large bowl, place caster sugar and softened butter. Beat with electric beaters until light and fluffy, 2-3 minutes. Add the eggs and beat until smooth, 1-2 minutes. • Using a spoon, fold in basic sponge mix, lemon zest and the milk until just combined. • Pour cake batter into the lined loaf tin. Bake for 45 minutes to 1 hour or until golden and a skewer inserted in the centre comes out clean.
TIP: Softened butter is easier to beat and helps your cake have a light texture!
• While the cake is baking, place white chocolate chips in a medium heatproof bowl. • In a small saucepan, heat cream (see ingredients) over medium heat until just steaming, 1-2 minutes. • Pour cream over chocolate chips, then stir until melted and combined. Refrigerate until thickened, 20-30 minutes.
TIP: You want the cream steaming but not boiling!
• When the cake has 10 minutes bake time remaining, wash out the saucepan. Add 1/4 cup lemon juice and measured icing sugar to pan. • Cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is starting to simmer, 3-4 minutes.
• When the cake has finished baking and is still hot, poke a few holes into the cake, then spoon lemon syrup over cake. Set aside to cool completely in tin. • Meanwhile, roughly chop walnuts. Heat a medium frying pan over medium-high heat. Toast walnuts and slivered almonds until golden, 3-4 minutes. Transfer to a bowl.
• Transfer lemon drizzle cake to a serving plate and spread with white chocolate ganache. Top with almond-walnut crunch. • Slice and serve with passionfruit lemon sauce. Enjoy!