All Recipes

Lemon Syrup Cake with Honey Semifreddo

Serves 6
  • Steps
  • Ingredients

Steps

  • Preheat oven to 180C.
  • For the Honey Semifreddo, place egg, yolk and sugar into a bowl and sit over simmering water. Whisk until thick and pale, about 6-7 minutes. Remove from heat, warm the honey in the microwave and whisk into the egg mixture until combined.
  • Meanwhile, whip cream to stiff peaks then gently fold through egg mixture. Pour mixture into 12 x 6 cm moulds and place in the freezer until set.
  • For the Lemon Syrup Cake, grease 6 x 10cm muffin tins with some butter and flour.
  • Cream butter and ½ a cup of the caster sugar in a stand up mixer fitted with a paddle attachment. Add egg and mix to combine, then fold in flour and cinnamon.
  • Pour mixture into greased muffin tins and bake until golden, about 20-25 minutes. Remove from oven and set aside to cool in the tray.
  • Meanwhile, place remaining caster sugar, lemon juice and zest in a small saucepan and bring to the boil. Reduce heat and simmer until a thin syrup consistency, about 10 minutes.
  • Turn cooled cakes out, up side down, onto a tray and drizzle with lemon syrup. Set aside.
  • For the Honey Bacon Crumb, heat a frypan, then add bacon and fry until slightly browned. Add honey, stir to coat bacon pieces and fry until crisp.
  • Transfer bacon to a paper lined baking tray, sprinkle with sugar and place into the oven until crisp, about 5-7 minutes. Remove from oven and finely chop, set aside.
  • For the Cinnamon Cream, whip cream to soft peaks. Add sugar and cinnamon and whisk until combined.
  • To serve, cut Lemon Syrup Cake into triangles and arrange on plate. Sprinkle some Honey Bacon Crumb around plate and add Semifreddo domes. Finish with some dots of Cinnamon Cream.

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