Everyone loves a lemon drizzle, right? Well there are always exciting recipes on creating a most moist menagerie of cake and lemon, but today I thought I’d interject something that adds a little extra: white chocolate! Well, ganache anyway. Turning a conventional drizzle into a sandwich cake requires something that can balance the bitter tang. Why would I do this? Because… chocolate.
- 230g unsalted butter (softened)
- 230g golden caster sugar
- 100g ground almonds
- 4 large eggs
- 2 unwaxed lemons
- 130g self raising flour
- 100g demerara sugar
- splash of milk
- pinch of salt
White Chocolate Ganache
- 200g white chocolate
- 250ml double cream
- 2x 20cm round cake tin
- baking parchment
- saucepan and bain-marie
- oven preheated to 170º celsius
Cream together butter, caster sugar, and the finely grated zest of 1 of the lemons until light and fluffy. Throw in a pinch of salt and then beat in eggs, one at a time, until well combined.
Sift over the flour and fold until smooth. Repeat with the ground almonds, and add in a splash of milk to loosen the mixture just enough that it falls off the spoon. Divide the mixture between two greased and lined cake tins and bake in the oven for 30 – 35 minutes until a skewer comes out dry.
Combine the zest of the remaining lemon with the juices from both, and mix with the demerara sugar. Prick holes all over, in one of the sponges (this will be the top layer) and pour over until absorbed.
Allow the cakes to cool completely in the tin until turning them out onto a wire rack. Since one of your sponges has a healthy portion of drizzle, you can’t just hold it upside down to remove the greaseproof paper. You’ll have to gently peel it off while holding the cake upright.
To prepare the ganache, break up the white chocolate and 100ml of the double cream into a heatproof bowl over a pan of simmering water and gently heat until melted and smooth. Allow the mixture to cool to room temperature. You may wish to cover the ganache mixture with cling film touching the surface and cool in the fridge to aid the process. Remove from the fridge and add in the rest of the double cream, then whip until firm. Try not to be over enthusiastic, or you’ll end up making white chocolate butter… While that may sound like heaven, it’s a crumbly texture and not ideal for cakes. Your only hope after that is to create an emulsion by whisking extra vigorously (or with an electric whisk) until you get back to a smooth mixture.
Once your ganache is ready, assemble the cake, spreading it all in a generous layer between the two sponges.