Don’t know what to get your mom for Mother’s Day? Why not bake him this delicious cake
There’s always time for cake. It’s a perfect cake any time of the year and especially on Mother’s Sunday. This is a wonderful recipe that will appeal to all generations.
So simple and quick and it will brighten your day. Using a Bundt pan makes this cake a real hit for pudding or afternoon tea.
Baking is one of the most loving human skills and what better way to show how much you love your mom by baking her that special cake.
For 10 people
500g Rodda Cornish clotted cream
Finely grated zest and juice of 4 lemons
450g caster sugar
4 medium eggs, free-range
30ml Cornish milk from Rodda
400g self-rising flour
Ingredients—drizzle of lemon
4 tablespoons caster sugar zest and juice of 4 lemons
Spoonfuls of Rodda’s clotted cream
Primrose flowers, extra granulated sugar
Preheat the oven to 180°C (160°C fan/356°F)
Bundt mold 25x25x9cm (lightly oiled)
1) Beat powdered sugar and eggs in large bowl until light and fluffy and doubled in volume.
2) In another bowl, grate the lemon zest and squeeze the juice, add the Rodda clotted cream and mix.
3) Gently stir Rodda’s clotted cream and lemon mixture into the sugar and eggs, then add the milk.
4) Sift the flour and gently fold it into the mixture until well blended.
5) Pour the mixture into the prepared pan and level the top.
6) Bake the Bundt cake for 45 minutes to 1 hour or until a knife inserted in the center of the cake comes out clean.
7) Remove from the oven and allow the cake to cool in the pan for 10 minutes, before unmolding onto a rack to finish cooling, after 10 minutes carefully transfer to the plate on which you wish the cake to be served.
8) For the topping, combine the lemon juice, zest and granulated sugar in a small saucepan. Heat gently until the sugar dissolves, let cool.
9) When the cake is still warm, make small holes with a skewer or cocktail stick ready to pour the syrup evenly over the cake.
ten) Sprinkle the cake with more granulated sugar to decorate and spring flowers. Cut into slices and serve with additional dollops of Rodda’s clotted cream.
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