Food + Drink Mum

Shrove Tuesday Recipe

Shrove Tuesday Recipe

Okay, so Shrove Tuesday is traditionally the day we all eat pancakes – reflecting the customary practice of the last day of eating rich, fatty foods before Lent - and we have been scouring the web for some Shrove Tuesday recipes with a difference.  We’ve found lots of ideas for alternative pancake fillings – from savoury to sweet – and then came across this fab cake from Jamie Oliver!  A stack of pancakes (ready-made, so even better!) with lemon curd filling and topped off with candied lemon – it’s absolutely scrumptious and, what’s more, it’s really easy to make, is ready in 50 minutes and serves a whopping 16 people!


For the candied lemon slices:

• 190 g granulated sugar
• 200 ml cold water
• 1 lemon, thinly sliced
• 6 drops lemon essence

For the cake:

• 21 ready-made crêpes
• 200 ml  boiling water
• 6 teaspoons gelatine powder
• 4 x 320 g jars lemon curd
• grated zest of 1 lemon
• crème fraîche to serve

1. For the candied lemon slices, put the sugar in a pan with the cold water and heat until the sugar has dissolved. 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 and place on a wire rack over a tray and set aside.

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

3. 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 it with 2 tablespoons of the 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.

4. 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.  Yummy!

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