Clotted cream cake with citrus and rosemary drizzle
- March 2014
- Serves 10
- Hands-on time 25 min, oven time 60-70 min
A twist on the classic drizzle cake, this sweet loaf is made with clotted cream, lemon and orange then coated with a sticky citrus and rosemary drizzle.
And if you’re a fan of a twist, we’ve got a swirly lemon drizzle bundt cake too.
- 16.2g (9.5g saturated)
- 45.5g (31.3g sugars)
PER SERVING (FOR 10)
Make this a classic lemon drizzle by omitting the orange zest and doubling the amount of lemon zest. For the drizzle, use the juice of 4-5 lemons.
Freeze the finished cake, well wrapped in baking paper and foil, for up to 3 months. Defrost thoroughly and add a second drizzle of citrus and rosemary syrup if needed.
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