Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Cuisine
Collections
Chef Name
Show Name

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Sticky Lemon Cake with Saffron Orange Syrup

Recipe by Jill Dupleix

Pin It

This is a brilliant cake for al fresco dining, for picnics, and to serve as a pud on long warm summer evenings. The citrus tang of lemons in the cake and oranges in the syrup, cut through the richness. Serve with creme fraiche or Greek-style yoghurt.

Serves 6

Ingredients

250 g butter, softened
250 g caster sugar
1 tbsp grated lemon zest
4 x 60g eggs
2 tbsp lemon juice
250 g self-raising flour

Spiced citrus syrup

100 g caster sugar
150 ml orange juice
2 tbsp lemon juice
1 small orange, thickly peeled and sliced
1 tbsp grated lemon zest
1 tbsp grated orange zest
Good pinch of saffron threads

To serve

Crème fraiche or greek yogurt
2 tbsp chopped pistachios
2 tbsp small mint leaves

Measurement Conversion Calculator

Method

Heat the oven to 170C. Beat the butter and sugar until creamy and almost white, for a good 5 minutes.
Beat in the eggs, one by one, then the lemon zest and the lemon juice. Sift in the flour, and mix well.
Pour the batter into a deep-sided well-buttered and papered 20 cm square cake tin. Bake for 50 minutes or until an inserted skewer comes out clean.
To make the orange syrup, combine the sugar, orange juice, lemon juice, sliced orange, and zests and saffron in a pan, and simmer, stirring, for 3 minutes.
Turn out the cake and cut into generous squares. Pierce the top of each square with a skewer, and spoon the hot orange syrup and orange slices over the top.
Serve with crème fraiche or yoghurt and scatter with pistachios and mint leaves.