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    Lemon and Saffron Cake

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    Lemon and Saffron Cake

    • Vegetarian

    Serves: 8

    Ingredients

    • Victoria Sandwich recipe, with alterations
    • A pinch of saffron strands
    • 50ml milk
    • 1/2 a 325g jar Waitrose Luxury Lemon Curd
    • 3 tsp lemon juice
    • 100g icing sugar
    • 2 lemons

    Method

    1. Follow the basic Victoria sandwich recipe, replacing 25ml milk with a pinch of saffron strands soaked in 25ml hot water for 5 minutes. Stir in the remaining 50ml milk and add to the cake mixture with the flour in Step 1.
    2. To decorate, spread ½ x 325g jar Waitrose Luxury Lemon Curd over one of the cooled cakes and sandwich together with the other cake. Stir 3 teaspoons lemon juice into 100g icing sugar to make a fairly thick, smooth paste. Spread over the top of the cake, then allow to set for 5-10 minutes.
    3. Pare the zest of 2 lemons using a zester and sprinkle over the top of the cake. This cake can be kept for up to 4 days in the fridge.

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    Cook's tips

    Victoria Sandwich: Serves 8

    Ingredients
    250g unsalted butter, softened
    250g caster sugar
    4 medium organic eggs
    250g Waitrose Superfine Self Raising Flour
    75ml milk
    1 tsp vanilla extract

    Instructions
    Preheat the oven to 180°C, gas mark 4 and place a shelf in the centre of the oven. Butter 2 x 20cm round cake tins and line the bases with baking parchment. In a large bowl, beat the butter and sugar with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour and gently fold in with the milk and vanilla until just combined. The mixture should drop off the end of the spoon when tapped.

    Pour the mixture into the tins. Level the tops with the back of the spoon and bake in the centre of the oven for 20-25 minutes until springy to the touch. Allow the cakes to stand in the tins for 5 minutes, then turn out onto a wire rack and leave to cool.

    To serve, sandwich together with cream and raspberries, then dust with icing sugar (this cake will keep for 1 day in the fridge).

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