Preparation time is 25minutes
Cook time is 5hours
Total time is 5hours 25minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
Lemon syrup
- 2 lemons, juice only
- 125grams caster sugar
- 125grams butter, at room temperature, plus extra for greasing
- 125grams caster sugar
- 2 eggs, beaten
- 125grams self-raising flour
- 2tablespoons poppy seeds
- 1 lemon, grated rind
- 1 lemon, rind curls
- 1tablespoons crème fraîche (to serve)
Method
Step 1 of 3
Preheat the slow cooker if necessary. Lightly butter a soufflé dish that is 14 cm across the base and 9 cm high, and base-line with a circle of nonstick baking paper.
Step 2 of 3
Cream together the measured butter and sugar in a bowl with a wooden spoon or electric hand mixer. Gradually mix in alternate spoonfuls of beaten egg and flour, and continue adding and beating until the mixture is smooth. Stir in the poppy seeds and lemon rind, then spoon the mixture into the soufflé dish and spread the top level. Cover the top of the dish loosely with buttered foil and then lower into the slow cooker pot using foil straps.
Step 3 of 3
Lift the dish carefully out of the slow cooker, remove the foil and loosen the edge of the cake with a knife. Turn out on to a plate or shallow dish with a rim. Quickly warm the lemon juice and sugar together for the syrup and as soon as the sugar has dissolved, pour the syrup over the cake. Leave to cool and for the syrup to soak in. Cut into slices and serve with spoonfuls of crème fraîche, decorated with lemon rind curls.
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