Jamie Oliver

Lemon crêpe cake

Perfect for afternoon tea

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Lemon crêpe cake

Serves 16
Cooks In50 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    408
    20%
  • Fat
    6.7g
    10%
  • Saturates
    1.9g
    10%
  • Protein
    5.9g
    13%
  • Carbs
    80.7g
    31%
  • Sugar
    49.3g
    55%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie Magazine
Recipe From

Jamie Magazine

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Nutrition per serving
  • Calories
    408
    20%
  • Fat
    6.7g
    10%
  • Saturates
    1.9g
    10%
  • Protein
    5.9g
    13%
  • Carbs
    80.7g
    31%
  • Sugar
    49.3g
    55%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 21 ready-made crêpes
  • 6 teaspoons gelatine powder
  • 4x320 g jars lemon curd
  • 1 lemon , grated zest of
  • crème fraîche , to serve
  • candied lemon slices
  • 190 g granulated slices
  • 1 lemon , thinly sliced
  • 6 drops lemon essence
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Method

Recipe by Andy Harris

A little goes a long way with this stacked crêpe cake, topped with tangy candied lemon slices




For the candied lemon, place the sugar in a pan with 200ml cold water and heat until the sugar dissolves. Add the lemon slices and essence, cover the surface with baking paper, reduce the heat to low and simmer for 30 minutes, or until the lemon is almost translucent. Remove from the heat, leave to cool, then remove the lemon slices to a wire rack over a tray and set aside.

Place 200ml boiling water in a large saucepan over a low heat, sprinkle in the gelatine and whisk for 2–3 minutes, until it dissolves. Add the lemon curd and stir for a few minutes, then remove from the heat and leave to cool.

Line a 24cm spring-form cake tin with clingfilm so it overhangs the sides. Place 1 crêpe in the base of the tin and spread over 2 tablespoons of lemon curd mixture. Continue layering the crêpes and curd until you've used all the crêpes, finishing with a crêpe. Pull the clingfilm over the cake and chill overnight, or until the cake is firm.

Remove the cake from the tin and transfer to a cake stand or large plate. Top with the candied lemon slices and a drizzle of the syrup, then scatter over the lemon zest and serve with a dollop of crème fraîche.

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