WARM LEMON SYRUP CAKE

WARM LEMON SYRUP CAKE

SERVES 8-10

Smothered in perfectly tart lemony syrup, this simple cake is perfection.

For the cake

• 200g butter, softened, plus extra  for the tin
• 1'1⁄4 cups caster sugarfinely grated zest of 3 lemons
• 3 eggs
• 2 cups flour, plus extra for the tin
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄4 cup milk

Preheat the oven to 170°C. Grease with butter and dust with flour a 10-cup-capacity ring or bundt tin.

Cream the butter and sugar until light and fl uff y. Beat in the zest then add the eggs, one at a time, beating well after each addition.Whisk together the flour, baking powder and salt then fold into the 

creamed mixture until just combined. Fold in the milk (by hand if you have been using a mixer) then spoon the batter into the prepared tin and spread out.Bake for 40-45 minutes or until a skewer inserted in the middle comes out clean. Cool the cake on a rack for 10 minutes.

Lemon syrup

• 1⁄2cup lemon juice
• 2 cups icing sugar
• zest of 2 lemons, cut into long thin strips
• whipped cream to serve

Put the lemon juice and icing sugar in a small saucepan over low heat. Bring to the boil, stirring until the sugar has dissolved, then add the zest and simmer for another 3 minutes.Carefully invert the still warm cake on to a serving platter and use a skewer to poke holes into it. Slowly drizzle half
the syrup over the cake, allowing it to sink in as you go.Serve the warm cake with a dollop of
whipped cream and an extra splash of syrup on the side. Store the cooled cake in an airtight container for 3 days and any remaining syrup in the fridge.

CARAMEL PECAN STICKY BUNS 
MAKES 9
Dripping with sticky caramel and studded with pecans and spices, these buns are seriously good.

For the bread

• 1 cup milk
• 100g cold butter, cubed
• 4'1⁄4cups high-grade flour
• 2'1⁄2teaspoons dried active yeast
• 1⁄3cup sugar
• 2 eggs
• 1 teaspoon salt
• For the caramel
• 100g butter
• 2⁄3cup brown sugar
• 2⁄3cup cream
• 1⁄2teaspoon salt
• 2 cups pecans, toasted, coarsely  chopped

For the filling

• 150g butter, softened
• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• 1'1⁄2teaspoons ground cardamom
• 1'1⁄2teaspoons ground nutmeg
• 1⁄4teaspoon salt