Pink Lemonade Clotted Cream Cake

METHOD

Preheat oven to 170c. Prepare a bundt tin by greasing it thoroughly with sunflower oil. Alternatively, a 20cm deep sided cake tin will work – just grease and line it with parchment.

In a large mixing bowl, add the eggs, sugar, clotted cream, flour, salt, baking powder and lemon zest. Mix well with an electric whisk until thoroughly combined. Add the milk if necessary – you want a smooth batter with a good dropping consistency.

Now, divide half of the batter into a separate bowl. In one of the bowls, add a little of the red colouring paste – little by little. Mix well until the batter is completely pink.

Dollop all the cake batter with interchanging spoonfuls into the cake tin. Using a knife, skewer or end of a spoon, gently swirl the colours together – just enough to marble them.

Pop the tin into the middle of your oven for about 30 minutes. Check it’s cooked through by inserting a skewer through the centre – it should come out clean.

While it’s baking, make the syrup. Add the lemonade, lemon juice and sugar into a small saucepan and bring to the boil. Allow to simmer until it reduces down a little and resembles a thicker syrup.

In a separate bowl, sieve the icing sugar and add just enough lemonade syrup to make a thick icing so it can coat the back of your spoon.

While the cake is still hot, pour your syrup generously into the sponge, repeating until it’s all gone. Allow to cool completely.

When the cake has cooled, spoon the icing over the top, letting gravity carry the drips down the sides. Decorate with lemons, strawberries, sprinkles – anything you have to hand that spreads the joy.