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INGREDIENTS

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THE CAKE

750g prepared cooking apples, peeled and cut into 1.5 cm rough dice
150g currants
70g butter
130ml apple juice
1 lemon juiced     
50g caster sugar
2g salt
2 cinnamon sticks
2 vanilla beans split in half and the seeds scraped out + 50ml Vanilla essence

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THE SYRUP

140g water

140g lemon juice

115g caster sugar

Boil all the ingredients together and set aside until needed.

Let the cakes cool down for a few minutes before brushing with the lemon syrup.

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THE ICING

40g lemon juice

180g icing sugar

Sieve the icing sugar, add the lemon juice and whisk until combined. Bring to a boil, then cool a little.

The icing will thin out more when left for 2-3 minutes, then tip over the cake a few times.

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LEMON DRIZZLE CAKE

METHOD

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THE CAKE

Sieve the flour and the baking powder together.

Beat together the whole eggs and sugar, whisking until just combined (not thick and aerated).

Add the yogurt into the eggs, followed by the zest and the juice.

Fold in the flour until just combined, followed by the melted butter.

Place into a large loaf tin and bake at 160°C for 40 minutes.

Let cool for 5 minutes, then pierce with holes all over for the syrup to enter

Brush all over with the lemon syrup.

Allow cakes to cool a little before gently unmoulding.

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