[Baking] NZ Lemon Loaf & White Chocolate Ganache

In a large bowl, place the caster sugar and the butter. Mix with electric beaters until pale and thickened, 2-3 minutes. Add the eggs and beat until smooth, 1-2 minutes. Add the basic sponge mix, lemon zest and milk and fold with a spoon until just combined. Transfer the cake batter into the lined loaf tin. Bake for 45 minutes to 1 hour. Set aside to cool completely in the tin. TIP: Having your butter at room temperature to avoids clumps in your batter! TIP: To check if the cake is done, stick a toothpick or skewer in the centre. It should come out clean.

While the cake is baking, add the white chocolate chips to a medium bowl. In a small saucepan, heat the longlife cream (see ingredients) over a medium heat and until just steaming, 1-2 minutes. Pour the cream over the chocolate, then stir to melt and combine. Place in the fridge to cool for 45 minutes to 1 hour. TIP: Cream can boil fast, keep an eye on it!

When the cake has 10 minutes remaining, wash out the saucepan. Add the lemon juice and the icing sugar to the saucepan. Heat over a medium heat, stirring occasionally, until the sugar is dissolved and starting to simmer, 3-4 minutes.

When the cake is baked, immediately poke a few holes into the loaf and slowly pour over the syrup. Set aside to cool completely in the tin. Meanwhile, heat a medium frying pan over a medium-high heat. Add the slivered almonds and shredded coconut and toast until golden, 3-4 minutes.