- 250g butter, plus extra for the tin
Butter is a dairy product made from separating whole milk or cream into fat and…
- 400g self-raising flour, plus extra for dusting
- 200ml buttermilk or natural yogurt
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 6 lemons, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 400g golden caster sugar
- 6 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- jar lemon curd (around 300g), for the centre
For the chilli caramel
- 4 dried lemon drop chillies
- 100g golden caster sugar
For the frosting
Heat oven to 180C/160C fan/gas 4. Butter and flour two 20cm cake tins. Mix the buttermilk (or yogurt) with 2 tbsp lemon juice.
Beat the butter and sugar until creamy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Fold the flour into the batter, followed by the buttermilk mixture. Spoon the batter into the cake tins and level the surface. Bake for 25-30 mins, or until a skewer inserted into the centre comes out clean. Leave to sit for 10 mins, then turn out onto a wire rack and leave to cool.
To make the caramel, put 1 chilli in a jug and add 100ml boiling water. Leave to steep for 10 mins (don’t leave it any longer or the chilli flavour will be too strong). Strain into a pan, then scatter over the sugar. Heat gently until the sugar melts, then boil until you have a light caramel. Take off the heat and quickly dip the remaining whole chillies in, then leave them to set on a piece of baking parchment. Put the pan back on the heat and stir the remaining lemon juice (from the cake mixture), reserving 1 tbsp, into the caramel to make a sauce.
To make the frosting, beat the butter until very soft. Beat in the reserved 1 tbsp lemon juice and the icing sugar, then fold in the soft cheese – don’t beat it or the mixture will soften too much. If it’s too soft, chill for 10 mins.
Drizzle a tiny bit of caramel over one cake, then add a layer of lemon curd and place the other cake on top. Spread the frosting over the top, drizzle over the remaining caramel and decorate with the chillies.