Name: Swirly lemon drizzle fingers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Makes 18 fingers
Cuisine: British
Ingredients: 200g butter well softened, plus extra; 200g golden caster sugar; 4 large eggs; 100g fine polenta or fine cornmeal; 140g self-raising flour; zest 3 lemons; 4 tbsp lemon curd; 5 tbsp golden or white caster sugar; zest and juice 1 lemon

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Swirly lemon drizzle fingers

Swirly lemon drizzle fingers

Jane Hornby

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Makes 18 fingers

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.7 out of 5.43 ratingsRate

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Polenta (sometimes called fine cornmeal)
gives this cake its yellow colour and soft
texture

Freezable

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Alternatives

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Cherry bakewell cake

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Ingredients

Nutrition

Units:

MetricUS

200g butter

well softened, plus extra
200g golden caster sugar
4 large eggs
100g fine polenta

or fine cornmeal
140g self-raising flour
zest 3 lemons

For the swirl and drizzle

4 tbsp lemon curd
5 tbsp golden or white caster sugar
zest and juice 1 lemon

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Nutrition: per serving

kcal214
fat11g
saturates6g
carbs27g
sugars17g
fibre0g
protein3g
salt0.3g

low

Method

step 1

Heat oven to 180C/fan 160C/gas 4 and make sure there’s a shelf ready in the middle of the oven. Butter a rectangular baking tray or small roasting tin, about 20cm x 30cm. Cut out a sheet of baking paper a bit larger than the tin, then push it in and smooth it out with your hands so it sticks to the butter. Snip into the corners with a pair of scissors to get the paper to lie neatly.
step 2

Put all the cake ingredients and a pinch of salt into a large bowl, then use electric beaters to beat until creamy and smooth. Scoop into the tin, then level the top. Spoon the lemon curd over the batter in thick stripes. Use the handle of the spoon to swirl the curd into the cake – not too much or you won’t see the swirls once it’s cooked. Bake for about 35 mins or until golden and risen. It should have shrunk away from the sides of the tin ever so slightly and feel springy. Don’t open the oven before 30 mins cooking is up.
step 3

Leave the cake in the tin for 10 mins or until just cool enough to handle. Carefully lift out of the tin and put it onto a cooling rack, sat over a tray or something similar to catch drips of drizzle. To make the drizzle, mix 4 tbsp sugar and the lemon juice together and spoon over the cake. Toss the lemon zest with the final 1 tbsp sugar and scatter over the top. Let the cake cool completely, then lift onto a board, peel away the sides of the baking paper and cut the cake into fingers. Will keep in an airtight tin for 3 days.

RECIPE TIPS

TIP

If you can’t find polenta, use a total of 200g/8oz self-raising flour instead.

Recipe from Good Food magazine, February 2009

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A star rating of 4.7 out of 5.43 ratings

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