Lemon Crunch Cake
An Original Recipe by Lorraine Elliott
Preparation time: 90 minutes
Cooking time: 60 minutes
Serves: 8-10 people
Almond Toffee Crunch
- 75g/2.6ozs. flaked almonds
- 75g/2.6ozs. shortbread biscuits or Nilla wafers
- 100g/3.5ozs. brown sugar
- 60g/2.1ozs melted butter
For Lemon Curd
- 2 egg yolks
- 80g/2.8ozs. caster or superfine sugar
- 55g/2ozs. butter, cubed
- 100ml/3.5ozs lemon juice
For Candied Lemons & Syrup
- 1 small lemon
- 1 cup/220g/7.7ozs. caster or superfine sugar
- 1 cup/250ml/8.8flozs water
For Cake
- 360g/12.7ozs. cake flour*
- 4 teaspoons baking powder
- Pinch of salt
- 250ml/8.8flozs buttermilk
- 1/4 cup lemon juice
- 2 teaspoons vanilla bean paste
- Zest of 1 lemon, finely grated
- 215g/7.6ozs. butter, room temperature
- 150g/5ozs. caster or superfine sugar
- 4 eggs, room temperature
Cream Frosting
- 600ml/20flozs. cream
- 1/4 cup icing sugar, sifted
- 1 teaspoon vanilla bean paste
To make 1 cup of cake flour measure 1 cup of plain all purpose flour and replace 2 tablespoons of the flour with cornflour/fine cornstach. Whisk well.
Step 1 - For Lemon Cake line the base and sides of 2x20cm/8inch round tins and preheat oven to 160C/320F/ gas 3. Sift the flour, baking powder and salt in a large bowl and make a well in the centre and set aside. In a jug place the buttermilk, lemon juice and vanilla together and whisk.
Step 2a for a stand mixer - Beat the zest, butter and sugar until light and fluffy, around 5 minutes. Add the eggs one at a time and beat until well combined and you don't feel any grains of sugar in the mixture when you rub it between your fingers. Gradually add the egg mixture to the bowl of flour and alternate with the buttermilk mixture folding in well until there are no lumps.
Step 2b Thermomix directions - Peel the lemon zest and then place in the Thermomix bowl and set to 20 seconds on speed 10. Add the butter and sugar and set to 45 seconds speed 4. Scrape down the sides and set to another 45 seconds speed 4. Add all of the eggs and set to 30 seconds speed 4. Then add the flour mixture and buttermilk and set to 10 seconds speed 4.
Step 3 - Divide the mixture in two evenly, scooping it into the prepared tins. Bake for 40 minutes or until lightly golden on top and the centre is done (press a finger gently to the centre of the cake and it should bounce back). Cool in the tin.
Step 4 - To make the almond crunch (can be made up to a week ahead) blend the almonds, shortbread, sugar and butter together in a food processor and spread out and bake on a large parchment lined tray at 180C/350F for 10 minutes. Turn the mixture over to get an even browning and return to the oven for 5-8 minutes until the whole tray is toasted and crunchy. Cool completely and then break up into tiny pieces (place it in a ziplock wrapped in a tea towel and use a meat mallet or rolling pin to break it up).
Step 5 - To Make Lemon Curd (can be made up to a week ahead) place all of the ingredients (yolks, sugar, butter and lemon juice) in a large microwave proof bowl and heat on high power for 1 minute whisking between each minute. It will take around 4-5 minutes total and it will be ready when you whisk the mixture and bubbles form. Pass through a sieve and cool completely and place in a jar. It will thicken upon cooling. Store in the fridge.
Step 6 - To Make Candied Lemons & Syrup (can be made up to a week ahead) place a small pot with the sugar and water onto the boil and melt the sugar. Slice the lemon thinly and place in the sugar syrup and bring to a gentle simmer for 10 minutes or so until lemon slices have turned translucent and glassy. Drain the syrup and place in a jar and place the lemon slices on parchment in a container in the fridge.
Step 7 a for a stand mixer- To make the cream (make this just before assembling) place the mixer bowl in the fridge for 10 minutes beforehand. Using the whisk attachment whip the cream, sifted icing sugar and vanilla bean paste together until fluffy (do not overbeat).
Step 7 b for Thermomix To make the cream (make this just before assembling) place the Thermomix bowl in the fridge for 10 minutes beforehand. Add the icing sugar and set to 10 seconds speed 7. Then add the cream and vanilla bean paste and add the butterfly attachment. Set to 45 seconds speed 4.
Step 8 - Slice each cake in half using a cake leveller. Place one slice onto a cake disc and brush with the syrup and then spread with the lemon zest. Spread with a thin layer of cream and then repeat using the remaining cake layers, syrup, lemon curd and cream.
Step 9 - Spread whipped cream on the sides and top of the cake using a cake scraper to get the outside even and smooth (it doesn't have to be totally smooth). Add almond crunch onto the sides and top - I use a small spatula to scoop it up and run it upwards along the cake. Add candied lemon slices on top. Keep in the fridge.