You won't be able to stop, until you're royally stuffed!
- 29 May 2012
- by Sophie Fontaine
Previously known as My Nan's Lemon Drizzle Cake, this teatime treat has been 'relaunched' for Britain's most senior citizen - we mean senior in terms of rank of course! We can't imagine a better accompaniment for your cup of tea as you toast Her Majesty for her Diamond Jubilee. Plus it comes from the UK's very own 'diamond geezer', Jamie. Very apt!
• 115g unsalted butter, softened
• 115g caster sugar
• 4 large free-range or organic eggs
• 180g ground almonds
• 30g poppy seeds
• zest and juice of 2 lemons
• 125g self-raising flour, siftedfor the lemon syrup
• 100g caster sugar
• 90g lemon juicefor the lemon icing
• 225g icing sugar
• zest and juice of 1 lemon
Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the bottom and sides of a 20cm springform cake tin with greaseproof paper. Using an electric whisk, beat the butter with the caster sugar until light and creamy.
Add the eggs one by one, beating each in well. Fold in your ground almonds, poppy seeds, the lemon zest and juice and the sifted flour.
Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes or until lightly golden. You can check to see if the cake is cooked by poking a cocktail stick right into the sponge.
Remove it after five seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a little longer, so put it back in the oven. Allow the cake to cool on a rack.
Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over.
To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top.
If you pour it on to the middle of the cake, then let gravity disperse the icing down the sides, you get the 'drizzle' effect! Give it a helping hand with a spoon if you want.
Eat until you are royally stuffed! Recipe from jamieoliver.com
READ GOK WAN'S CHINESE: TWO RECIPES FROM HIS NEW BOOK!