toodle.

Lemon Cake Served with a Goats’ Cheese Cream, Lemon Curd, Sugared Almonds and Roasted Rhubarb

Zesty lemon drizzle cake served with roasted rhubarb, tangy lemon curd, sugared almonds, and a creamy goats' cheese topping.

BakingVegetarianDessertFruitLemon Cake
Estimated Nutrition
Calories
801.7
kcal / serving
4810 kcal total
Carbs
95g
per serving
570 g total
Fat
40.3g
per serving
242 g total
Protein
14.8g
per serving
88.5 g total
Cook Time
60
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
200
g
Caster Sugar
1
tsp
Baking Powder
75
g
Icing Sugar
1
tbsp
Caster Sugar
175
g
Caster Sugar
2
tbsp
Icing Sugar
Dairy
75
g
Unsalted Butter
Melted, plus extra for greasing
3
piece
Eggs
Medium free range
75
g
Crème Fraîche
110
g
Butter
4
piece
Eggs
Beaten
110
g
Soft Goats' Cheese
Mild
50
ml
Double Cream
Fruits
2
piece
Lemon
Zest and juice only
1
piece
Lemon
Juice only
1
piece
Orange
Juice only
4
piece
Lemon
Zest and juice
GrainsCereals
150
g
Plain Flour
NutsSeeds
100
g
Candied Almonds
4
tbsp
Lemon Balm
Leaves
4
tbsp
Basil
Small baby leaves
Vegetables
300
g
Rhubarb
Cut into 2cm pieces

Method

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