LEMON RASPBERRY LOAF
Ingredients
- 1tub
- Jam Donut Cookie Dough
VANILLA CRUMBLE
- 300g
- Caster sugar
- 2
- Lemons, zest and juiced
- 5
- Eggs
- 150ml
- Pure cream
- 240g
- Plain all-purpose flour
- 4g
- Baking powder
- 1/2 tsp
- Salt
- 80ml
- Vegetable oil
- 2pnts
- Raspberries
Soaking syrup
- 100ml
- Lemon juice
- 50ml
- Water
- 200g
- Icing sugar
Lemon drizzle
- 100g
- Icing sugar
- Lemon juice, to taste
How To make it
- 1. Preheat the oven to 150°C fan-forced. Line a 30cm x 12cm loaf tin with baking paper. Remove the cookie dough from the tub and place in the freezer to firm up.
- 2. Zest and juice the lemons. Set juice aside for the soaking syrup.
- 3. Massage zest into the sugar in a large bowl, then whisk in the eggs until thickened. Pour in the cream and whisk until combined. Sift the dry ingredients together, then whisk into the wet ingredients followed by the oil.
- 4. Grate half of the cookie dough and stir into the batter with 1 punnet of raspberries.
- 5. Pour into the prepared tin. Bake for 60 minutes or until a skewer inserted in the centre of the cake comes out clean.
- 6. Meanwhile, grate the rest of the cookie dough onto a lined baking tray. Bake for 10 minutes or until golden. Set aside to cool.
- 7. For the soaking syrup, combine all ingredients in a saucepan and boil. Remove from the heat and set aside.
- 8. Once baked, remove loaf from the tin and soak with the syrup. Increase oven temperature to 160°C.
- 9. For the lemon drizzle, whisk lemon juice and icing sugar until it thickens like honey. Paint all over the loaf and return to the oven to bake for 3 minutes.
- 10. Remove loaf from the oven and let it cool slightly. To serve, scatter with cookie crumble and remaining fresh raspberries.
Cookie tips
- Soak the cake in lemon syrup, wrap it in plastic wrap and allow it to sit overnight.
