Breville SHM2 Instruction for Use download pdf (Page 22)

recipes

Zesty Lemon Drizzle Cake

• 225g self raising our (sifted)

• 225g softened butter (extra for greasing)

• 225g caster sugar

• 4 large free range eggs

• Juice and zest of 1 lemon

For the lling:

• 100g lemon curd

• 200g marscapone

• 75ml double cream (chilled)

• 50g of icing sugar

• For the topping:

• Juice and zest of 2 lemons

• 85g caster sugar

1. Heat the oven to 180°C.

2. Lightly grease two sandwich tins (6-7” / 15-17.5cm) and line the base with

greaseproof paper.

3. Cream together the butter and sugar on a medium speed in the mixer bowl until pale

and creamy to get lots of air into the mixture (approx 3-5 minutes).

4. Beat in the eggs, lemon zest and juice until well mixed, then fold in the our.

5. Divide the mixture between the two cake tins and level off the top. Create a slight

well in the centre to avoid a mound when the mixture rises during baking.

6. Bake for approximately 20 minutes or until the cakes are a pale golden colour and

spring back when pressed.

7. Leave to cool for 5 minutes and using a skewer prick the top of one of cakes.

8. To make the lemon drizzle, mix together the lemon juice and caster sugar for the

topping and drizzle over the skewered cake, sprinkle the top with the zest then leave

both cakes to cool completely then remove from tins.

9. Add all the lling ingredients into a bowl and whisk until well mixed.

10. Spread the lling onto the non skewered cake then carefully sandwich together,

ensuring the lemon drizzle is at the top of the cake.

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Breville SHM2 Instruction for Use Page 22