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£2.75Price per unit
£11/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200˚C, gas mark 6. Grease a 20cm loose-bottomed, deep cake tin and line the base with baking parchment. Mix the digestives, butter, demerara sugar and ginger until evenly mixed. Use a straight-sided glass to press the crumbs evenly across the base of the tin and 3cm up the sides. Bake on a flat baking sheet for 10 minutes, until golden brown. Brush the egg yolk over the biscuit shell, then bake for 3 minutes more to seal.
Put the lemon zest, soft cheese, sugar, cornflour and vanilla in a large bowl and mix well with a spatula. Work in the eggs until smooth, then fold in the crème fraîche.
Pour the filling over the base. Bake for 10 minutes, then turn the oven to 140˚C, gas mark 1, and bake for 45 minutes more, or until set with a gentle wobble. Leave in the turned-off oven with the door ajar for 1 hour, then loosen the edges with a palette knife and cool completely. Chill well.
Remove the tin; dab away any moisture from the top of the cake. Scatter the sugar over the top. With a kitchen blowtorch, brûlée until the sugar turns deep coppery brown. Serve as soon as you can.
Typical values per serving when made using specific products in recipe
Energy | 1,877kJ/ 451kcals |
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Fat | 30.2g |
Saturated Fat | 18.1g |
Carbohydrates | 38.7g |
Sugars | 25.6g |
Fibre | 0.5g |
Protein | 6g |
Salt | 0.6g |
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