Lemon & White Chocolate Travel Cake
Servings:
6 - 8
Prep. Time:
25 minutes
Cook Time:
40 minutes
Lemon and White Chocolate Travel Cake is delicious and quick and easy to make. Perfect for picnics or weekends away, as it can be stored out of the fridge, in an airtight container, for up to two days.
Ingredients:
- 2 untreated yellow lemons
- 100g caster sugar
- 2 eggs
- 70g clotted cream
- 180g plain flour
- ½ sachet baking powder
- 40g dark chocolate chips
- 50g butter, melted
- 250g white chocolate, melted
- 30g vegetable oil
- 50g dark chocolate, melted
- 5 hazelnut kernels
- 5 mini meringues
- 2 candied lime slices
Directions:
- Pre-heat the oven to 170˚C / 325˚F / gas mark 3.
- Grate the lemons and add the zest to the sugar. Mix thoroughly to combine.
- Crack the eggs into a bowl and add the sugar and lemon mix. Attach the WHISK attachment to the hand blender and whisk to combine.
- Add in the clotted cream and briefly whisk again.
- Next, add the flour, baking powder and chocolate chops and mix again, before adding the melted butter and mixing for a final time. Once all ingredients are fully combined, set aside.
- Line the baking pan with baking paper and pour in the cake mixture.
- Bake the cake for 40 minutes. Once cooked remove from the baking pan and leave to cool.
- Mix the vegetable oil with the melted white chocolate. Spread the chocolate mix evenly over the cake and leave to cool.
- Using a spoon, draw stripes over the top of the cake, with the melted dark chocolate.
- Decorate with the hazelnut kernels and mini meringues and finish with candied lime halves.
