Iced Lemon Drizzle Ring

P1090249 copyServe 8-10, prep time 10 minutes, cooking time 1 hour

INGREDIENTS
12oz caster sugar
6 free-range eggs 12oz margarine
12oz self-raising flour
1/2 tsp baking powder
Zest of a lemon

FOR THE DECORATION
10 tbsp of icing sugar
Juice and zest of a lemon
1 tsp of yellow food colouring
4 squares of 70% cocoa plain chocolate
25cm Bundt cake tin

P1090243 copy.jpgMETHOD
Preheat the oven to 180 degrees. Cream the sugar, eggs and margarine in a food processor for five minutes. Sift the flour and baking powder into a separate bowl, add lemon zest, combine thoroughly then fold into creamed mixture. Process for a further five minutes. Meanwhile thoroughly grease the Bundt cake tin using a pastry brush. Pour the mixture into the tin so that it is evenly spread and place in the oven. While the cake is cooking, prepare the first layer of icing: sift 4 tbsp of the icing sugar into a bowl, add a few drops of lemon juice and mix well. Keep adding lemon juice until the icing is smooth in texture (keep a little juice aside for later). After an hour, check the cake is cooked by pushing a sharp knife into the sponge – if the blade is clean, it’s done. Remove from the oven and allow to stand for five minutes, before turning the cake onto a wire rack and leaving to cool thoroughly. Spoon the icing from the outside into the centre of the cake, then sprinkle with lemon zest and allow to sit while you prepare the yellow icing: add the remainder of the icing sugar to a bowl with the yellow food colouring, mix to a paste, adding the remaining drops of lemon juice until the mixture is smooth. Repeat the icing process, spooning from outside to the centre. Leave to set while you melt the chocolate. Place a small pan with a little water over the heat and bring to the boil. Break the chocolate squares into a small glass bowl and place over the pan making sure that the bowl does not touch the water. When the chocolate is melted, remove from the heat and let stand for a few minutes. Using the same technique, drizzle the sponge with the chocolate. Leave to cool in the fridge for an hour. Bring to room temperature before serving.

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