A most delicious cake from ” Flavour” by Ruby Tandoh.
Ingredients
- 300 g unsalted butter softened
- 200 g caster sugar
- 100 g light brown soft sugar
- Zest of 4 lemons
- 4 tsp coarsely ground black pepper
- 4 large eggs
- 300 g plain flour
- 3½ tsp baking powder
- a generous pinch salt
- 100 ml buttermilk or soured cream
- For finishing
- juice of 2 lemons
- 50 g caster sugar
- 150-200 g lemon curd
- black pepper coarsely ground
- 1-2 tsp lemon zest
- black pepper coarsely ground
- 1-2 tsp lemon zest
Servings:
Instructions
- Heat the oven to 180C/350F/gas mark 4. Grease and line 2 x 20cm-diameter spring-form or loose-bottomed tin.
- Cream the butter with the sugars until light and fluffy, then stir in the lemon zest, pepper and eggs. In a separate bowl, combine the flour, baking powder and salt. Add to the butter and sugar, along with the buttermilk. Stir until the batter is smooth
- Spoon the batter into the cake tin and bake for 25 mins, or until well-risen, golden brown and springy. A small knife inserted into the centre of the cake should emerge with no more than a crumb or two sticking to it. Demould the cake and cool on a wire rack.
- Prepare the syrup by heating the lemon juice and sugar in a small pan and simmering for a minute or two. Pour over the cakes while the syrup is still hot.
- To assemble, spread one cake with the lemon curd and sandwich with the second half. Finish with an extra grind of pepper and a sprinkling of finely grated zest.
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