Lemon Drizzle Cake & White Choc Ganache
with Passionfruit & Almonds | 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.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½ packet
icing sugar
(May be present: Gluten, Peanut, Sesame, Soy, Milk, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
lemon
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 packet
caster sugar
(May be present: Tree Nuts, Gluten, Milk, Peanut, Sesame, Soy. )
1 packet
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
white chocolate chips
(Contains Milk, Soy; May be present: Gluten, Peanut, Sesame, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
light cooking cream
(Contains Milk;)
2
passionfruit
Not included in your delivery
200 g
butter
3
eggs
(Contains Egg;)
½ cup
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 180°C/160°C fan-forced. Grease and line the loaf tin with baking paper. • Measure 200g of the butter and set aside at room temperature to soften. Weigh out 100g of icing sugar. • Zest lemons, then juice (you should get about 1/4 cup juice). • Roughly chop roasted almonds.
TIP: Weigh out your ingredients before you start as we've sent a bit 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 light cooking cream over medium heat until just steaming, 2-3 minutes. • Pour cream over chocolate, 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 the measured icing sugar to pan. Cook over medium heat, stirring occasionally, until sugar is dissolved and starting to simmer, 3-4 minutes.
• When the cake is finished baking and still hot, poke a few holes into the cake, then slowly pour lemon syrup over cake. • Set aside to cool completely in the tin.
• Halve passionfruit. • Transfer cake to a serving plate. Spread with white chocolate ganache, then spoon over passionfruit and top with almonds. • Slice and serve. Enjoy!