Strawberry, chocolate and lemon drizzle cake

Strawberry, chocolate and lemon drizzle cake

What’s better than a lemon drizzle cake? A lemon drizzle cake crowned with dark chocolate, then topped with strawberries! The macerated strawberry juice is mixed with lemon for the drizzle, which is tempered by the bitter dark chocolate. The credit for this recipe goes to delicious. food producer Pollyanna’s mum, who would make it for her birthday each year.

Strawberry, chocolate and lemon drizzle cake

Browse more of our new ideas for strawberries.

 

  • Serves icon Serves 8
  • Time icon Hands-on time 20 min. Oven time 50 min, plus cooling time

What’s better than a lemon drizzle cake? A lemon drizzle cake crowned with dark chocolate, then topped with strawberries! The macerated strawberry juice is mixed with lemon for the drizzle, which is tempered by the bitter dark chocolate. The credit for this recipe goes to delicious. food producer Pollyanna’s mum, who would make it for her birthday each year.

Browse more of our new ideas for strawberries.

 

Nutrition: Per serving

Calories
525kcals
Fat
29g (17g saturated)
Protein
7.9g
Carbohydrates
55g (38g sugars)
Fibre
5g
Salt
0.5g

Ingredients

  • 400g strawberries, hulled
  • 235g caster sugar
  • Juice 1 lemon
  • 175g unsalted butter, softened
  • 4 medium free-range eggs
  • 175g self-raising flour
  • 150g dark chocolate

Specialist kit

  • 18cm round cake tin
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Method

  1. Put the strawberries in a bowl with 60g of the sugar and lemon juice and stir to coat. Leave to macerate at room temperature.
  2. Heat the oven to 170ºC fan/gas 5 and line the cake tin with baking paper. Beat the butter and remaining sugar together until light and pale – this will take around 8 minutes by hand or 5 minutes in a stand mixer. Crack in the eggs and whisk to incorporate (it will look a bit split, but that’s ok). Finally sift in the flour with a pinch of salt and beat to incorporate. Pour into the lined tin and bake for 45-50 minutes or until a cake skewer comes out clean when pushed into the centre.
  3. Remove the cake from the oven and prick all over with a skewer or toothpick, while it’s still hot and in the tin. Strain the strawberries, catching the pink syrup in a bowl or jug, then pour the syrup all over the cake. Leave to cool in the tin and store the strawberries in the fridge.
  4. Once the cake has cooled, remove from the tin and put on a cake stand or serving plate. Melt the chocolate in the microwave, then pour evenly all over the cake. Top with the upturned strawberries and leave the chocolate to set slightly before slicing and serving.

Nutrition

Calories
525kcals
Fat
29g (17g saturated)
Protein
7.9g
Carbohydrates
55g (38g sugars)
Fibre
5g
Salt
0.5g

delicious. tips

  1. You can make the cake a day before you drizzle it with chocolate. The sponge is soaked in syrup, so there’s no danger it will dry out.

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