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Lemon Ciambella Cake with Lemon Infused Creme Anglaise and Coconut Lemon Caramel
Recipe by Filippo Silvestro
- Steps
- Ingredients
Ingredients
Lemon ciambella cake
Lemon infused crème anglaise
Coconut lemon caramel
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Steps
- Preheat the oven to 160°C fan-forced. Grease and flour a 21cm fluted ring or kugelhopf tin.
- For cake, place eggs and sugar in a bowl, using an electric hand beater beat until pale and fluffy, add the oil and lemon zest, beat for another minute then gently fold through the flour. Bake for 45-50 minutes or until a skewer comes out clean.
- For anglaise, combine the cream and milk in a saucepan, place over a medium heat until hot but not boiling, add lemon zest and remove from heat. Combine the egg yolks and sugar in a bowl, whisk until pale and fluffy, add a little of the hot milk, whisking constantly. Slowly add more milk continuing to whisk. When all milk is incorporated return mixture to the saucepan, place over a medium heat and stir until starting to thicken, stir in lemon juice and set aside to cool.
- For caramel, place the water and sugar in a saucepan, place over a high heat and bring to the boil until golden, do not stir. Add the coconut water and lemon juice, simmer over a low heat until golden, remove from heat and stir in cream.
- Place the cake onto a serving plate, dust with caster sugar. Serve the anglaise and caramel in jugs on the side. Pour over sauces to serve.
Notes
Preparation: 30 minutes Cooking: 1 hour 15 minutes
