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Lemon Crumble Cake


Serves 9

Hands-on time: 30 minutes

Hands-off time: 55 minutes

INGREDIENTS

3 cups cake flour

1¼ cups Selati Golden Brown Sugar

½ cup (113g) ice-cold butter, cubed

2 large eggs

1 medium-sized lemon, for the zest and juice

½ cup oil

¼ cup milk

2 tsp baking powder

2 tbsp Selati Icing Snow

Serving suggestion: Vanilla ice cream

Mint leaves

METHOD

1. Preheat the oven to 170°C, fan assisted and line a 20 cm square baking dish with baking paper.

For the crumble:


2. To a medium-sized mixing bowl, sieve in 1 cup of cake flour and add ½ a cup of Selati Golden Brown Sugar, mixing well. Grate the cold butter cubes into the flour and use your fingertips to rub the ingredients together until they resemble chunky crumbs.


3. Once combined, freeze the crumble mixture until needed.

For the lemon sponge:


4. In a large mixing bowl, combine the eggs with the remaining ¾ cup of brown sugar. Beat using an electric whisk until pale in colour and double in volume.


5. Add the lemon zest, about 3 teaspoons, and oil while whisking. *Chef’s Tip: A grater or microplane can be used to grate the lemon zest.


6. Sieve and fold the remaining 2 cups of cake flour and baking powder into the wet ingredients along with the milk and lemon juice, about 1/3rd of a cup (75ml), until a smooth cake batter has formed.


7. Pour the cake batter into the lined baking dish. Evenly sprinkle over the prepared crumble and bake for 35-40 minutes or until golden brown and risen. *Chef’s Tip: If a skewer inserted in the centre of the cake comes out clean, it is baked through.


8. Allow the cake to cool for 15 minutes at room temperature before transferring it to a platter. *Chef’s Tip: Use the baking paper to assist with lifting the cake from the tin.


9. When ready to serve, lightly dust the cake with Selati Icing Snow icing sugar.


10. Slice the cake into even-sized squares. Serve with a generous scoop of ice cream and fresh mint sprigs to garnish and ENJOY!



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