So Grrat British Bake Off has come to an end – what will I do on a Wednesday evening now?! I was pleased that Nadiya won, I thought her bakes in the final were excellent especially her three wedding cakes with sari decoration. Her iced buns also looked perfect to me.
As well as the end of GBBO for this year, this means it is also the last week of the Great Bloggers Bake Off. For my final bake, I’ve taken inspiration from the showstopper round, and made a cake based on my favourite British cake. I can’t think of anything better than sitting down to a cup of tea and a slice of a lemon drizzle loaf. So my layers are made of lemon drizzle. Since I didn’t think my family of four would require three actual cakes as they made in the final round on TV (though one of those stands would be marvellous!), I’ve gone for three layers instead.
Whipped white chocolate ganache was used to fill and top the cake, and lemon Chantilly cream. I wanted to continue the classic flavours and colours of a lemon drizzle cake so there is plenty of lemon zest and also some lime zest curls used for decoration in my lemon drizzle layer cake.
It tasted delicious, very zingy with all the lemon zest, and the white chocolate ganache gave it an extra level of sweetness. The family loved this one!
For the cake:
- 300 g butter or spread (I used Stork with butter)
- 300 g caster sugar
- 5 medium free-range eggs
- 300 g self-raising flour
- Zest of 2 lemons
For the drizzle:
- Juice of 2 lemons
- 30 g caster sugar
For the ganache:
- 200 g white chocolate
- 70 ml single cream
For the Chantilly cream:
- 250 ml double cream
- 1.5 tbsp icing sugar
- Zest of half a lemon
- Lemon and lime zest
- Cream the sugar into the butter or spread until it is light and fluffy.
- Add the eggs one by one, mixing well after each.
- Sift in the flour and fold in.
- Zest the lemons and fold in.
- If you have three 20 cm tins, prepare them and put one third of the mixture into each. I only have two so I made two layers first, then the third one afterwards.
- Bake at 180 degrees for approx 20 minutes, or until the cake is golden brown and cooked through.
- Leave the cakes to cool for a few minutes, remove from the tins and then leave the, to cool completely.
- Make the lemon drizzle by mixing together the lemon juice and caster sugar. Make holes in the cakes using a skewer or cake tester, and spoon the drizzle over each layer. I did this when my cakes were almost cool, as I didn’t want them to go to soft when warm in case they broke.
- Make the ganache: break the chocolate up and place the chocolate and cream in a large microwaveable bowl. Microwave on high for 30 seconds, stir well, then heat for ten seconds at a time, stirring afterwards, until smooth. Place the ganache in the fridge to cool. After about thirty minutes, whip using a handheld mixer for a few minutes, until thick.
- Make your Chantilly cream: put the double cream, icing sugar and lemon zest in a large bowl. Whip using a handheld mixer until it has firm peaks.
- To assemble, level the bottom layer, spoon on some white chocolate ganache. Pipe the cream around the edges. Add the next levelled layer and repeat. Add the final layer, pipe cream in the centre, spoon the ganache on, and decorate with lime zest curls and lemon zest.
For more showstopper cake ideas, check these out:
- Black Forest Gateau from Sophie Loves Food
- Raspberry Eton Mess Victoria Sponge from Its not easy being greedy
- Totally summery Eton Mess cake from Supergolden Bakes
- Pimms layer cake from Taming Twins
- Halloween layer cake from Kerry Cooks
I’m sending this cake over to Jenny at Mummy Mishaps for the final round of the Great Bloggers Bake Off of course, pop over and see all the other bakes.
I’m also linking up with Dom at Belleau Kitchen and his Simply Eggcellent challenge. I used a whopping 5 free-range eggs in this recipe!