Name: Lemon Drizzle Cake & Almond Crunch with Passionfruit Lemon Sauce
Total time: 1 h 40 min
Yield: 2
Cuisine: British
Ingredients: 2 packet Slivered Almonds; 1 packet White Chocolate Chips; 1 packet Cream; 1 packet Passionfruit Lemon Sauce; 1 packet Basic Sponge Mix; 2 Lemon; 1 packet Caster Sugar

HelloFresh

Recipes

British Recipes

Lemon Drizzle Cake & Almond Crunch

with Passionfruit Lemon Sauce

Get up to $175 off

Allergens:

Almond

•Soy

•Milk

•Eggs

•Sulphites

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total1 hour 40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

2 packet

Slivered Almonds

(Contains: Almond; )

1 packet

White Chocolate Chips

(Contains: Soy, Milk; May be present: Sesame. )

1 packet

Cream

(Contains: Milk; )

1 packet

Passionfruit Lemon Sauce

(Contains: Milk, Eggs, Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk. )

1 packet

Basic Sponge Mix

(Contains: Gluten, Wheat; May be present: Sesame, Soy, Milk, Pecan, Cashew, Peanuts, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Almond. )

Lemon

1 packet

Caster Sugar

(May be present: Sesame, Soy, Milk, Pecan, Cashew, Peanuts, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Almond, Wheat, Gluten. )

Nutrition Values

Calories1810 kcal

Energy (kJ)7590 kJ

Fat84.9 g

of which saturates44.8 g

Carbohydrate237 g

of which sugars162 g

Dietary Fibre10.2 g

Protein25.2 g

Sodium1610 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 180°C/160°C fan-forced. Grease and line the loaf tin with baking paper. • Measure 200g butter and set aside at room temperature to soften. Weigh 100g icing sugar. Zest lemon, then juice (you should get about 1/4 cup juice).

• 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 batterinto 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 cream (see ingredients) over medium heat until just steaming, 1-2 minutes. • Pour cream over chocolate chips, 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 measured icing sugar to pan. • Cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is starting to simmer, 3-4 minutes.

• When the cake has finished baking and is still hot, poke a few holes into the top of cake, then spoon lemon syrup over cake. Set aside to cool completely in tin. • Meanwhile, heat a medium frying pan over medium-high heat. Toast slivered almonds until golden, 3-4 minutes. Transfer to a bowl.

• Transfer lemon drizzle cake to a serving plate and spread with white chocolate ganache. Top with almond crunch. • Slice and serve with passionfruit lemon sauce. Enjoy!