Lemon Delicious Crumble

ep 4..jpg

Prep time 10 minutes
Cook time 1 hour
Serves 6-8



3 eggs
1/3 cup caster sugar
1 tsp cream of tartar
1 cup Ashgrove full cream milk
2 tbsp Ashgrove cream
2 lemons, zest and juice
¾ cup Four Roses plain flour
For the crumble;
½ cup four roses plain flour
½ cup caster sugar
½ cup desiccated coconut
½ cup Demerara sugar
½ cup rolled oats
150g Ashgrove butter, diced
1 lemon



Preheat oven to 180 degrees.

Step 1 In a large mixing bowl add egg whites (save the yolk for later), sugar and cream of tartar. Using a stand mixer, whisk until soft peaks form.

Step 2 Meanwhile; add egg yolks to a separate bowl and whisk. Add in milk, cream, lemon juice and zest, and mix together using a stand mixer. Gradually shift in the flour and fold together.

Step 3 Once the egg whites have formed soft peaks, gently fold in the cake batter ½ at a time.

Step 4 Pour boiling water half way up a deep roasting tray. Place a greased cake tin into the boiling water and pour cake batter into the tin. Cook in the oven for 40 to 45 minutes.

Step 5 For the crumble, add all dry ingredients into a bowl and combine.  Add in butter and roughly combine using your fingertips. Place crumble onto a baking tray and drizzle with juice from 1 lemon. Place in the oven and cook for 20 minutes.

Serve with fresh cream.

DessertsSimon Hamilton