Lemon Drizzle Cake & Passionfruit Lemon Cream

Name: Lemon Drizzle Cake & Passionfruit Lemon Cream with Coconut Almond Crunch | Serves 6
Total time: 1 h 40 min
Yield: 2
Cuisine: Modern
Ingredients: 1 packet icing sugar; 2 lemon; 1 packet caster sugar; 3 eggs; 1 packet Basic Sponge Mix; ⅓ cup milk; ½ bottle cream; 1 packet shredded coconut; 1 packet Slivered Almonds; 1 packet Passionfruit Lemon Sauce; 200 g butter (softened)

with Coconut Almond Crunch | Serves 6

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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.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Eggs

•Gluten

•Milk

•Sulphites

•Almond

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 Time

DifficultyEasy

Ingredients

/ Serving 6 people

1 packet

icing sugar

(May be present: Gluten, Peanuts, Tree Nuts, Sesame, Milk, Soy. )

lemon

1 packet

caster sugar

(May be present: Gluten, Peanuts, Sesame, Milk, Soy, Cashew, Pistachio, Almond, Walnut. )

1 packet

Basic Sponge Mix

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

½ bottle

cream

(Contains: Milk; )

1 packet

shredded coconut

(Contains: Sulphites; May be present: Gluten, Peanuts, Tree Nuts, Sesame, Milk, Soy. )

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

Passionfruit Lemon Sauce

(Contains: Eggs, Milk; )

Not included in your delivery

eggs

(Contains: Eggs; )

⅓ cup

milk

(Contains: Milk; )

200 g

butter (softened)

(Contains: Milk; )

Nutrition Values

Energy (kJ)3400 kJ

Fat43.1 g

of which saturates27.1 g

Carbohydrate95.2 g

of which sugars74.5 g

Protein10 g

Sodium499 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.

Utensils

•Baking Dish

•Small sauce pan

•Baking Paper

•Medium Non-Stick Pan

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 lemons, then juice (you should get about 1/4 cup juice).

TIP: Weigh out your ingredients before you start as you'll receive a little 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!

• Meanwhile, place cream in a large bowl and whisk with electric beaters until almost doubled in size and soft peaks form, 3-4 minutes. • Gently fold passionfruit lemon sauce through cream to combine. Refrigerate.

TIP: If you don't have an electric mixer, use a metal whisk.

TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.

• 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 the 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 spoon lemon syrup over cake. Set aside to cool completely in tin. • Meanwhile, heat a medium frying pan over medium-high heat. Toast shredded coconut and slivered almonds until golden, 3-4 minutes. Transfer to a bowl.