Desserts Recipes - Lemon Saffron Cake Recipe

Ingredients

Serves 8-10

• 175g/6oz butter (softened, plus extra for greasing)

• Grated zest and juice of 1 1/2 lemons

• 275g/10oz caster sugar

• 5 large eggs (separated)

• 50g/2oz ground almonds

• 27 5g/10oz self-raising flour (sifted)

For the syrup:

• 150ml/1/4pt lemon juice

• 350g/12oz caster sugar

• Large pinch of saffron

• 300ml/1/2pt water

• Crème fraiche or Mascarpone cheese, to serve

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Method:

1. Preheat the oven to 170°C/325°F/Gas mark 3. Grease a 23cm/9in cake tin and line with baking parchment.

2. In a large mixing bowl, beat together the butter, lemon zest and sugar until thoroughly combined, then mix in the lemon juice, a tablespoon at a time.

3. Beat in the egg yolks together with the ground almonds, then fold in the flour. Whisk the egg whites in a large bowl until soft peaks form.

4. Stir a quarter of the egg whites into the butter  mixture, then fold in the remainder with 2 tablespoons cold water.

5. Pour the mixture into the prepared cake tin and smooth the top.

6. Bake for 50 to 60 minutes or until the cake is cooked in the centre. Leave the cake in the tin and allow to cool for 30 minutes.

7. To make the syrup, put the lemon juice, sugar, saffron and water into a heavy based pan. Dissolve the sugar over a low heat, then bring to the boil. Set aside until the cake is cool.

8. Drizzle the syrup over the cake and leave to soak for 30 minutes. Serve with crème fraiche or Mascarpone cheese.