Cornwall-based chef and restaurateur, Emily Scott has collaborated with Rodda’s, whose iconic Cornish clotted cream has graced tables for over 130 years, to create a set of exclusive springtime recipes using fresh seasonal ingredients.
Serves 10
Ingredients – cake:
500g Rodda’s Cornish clotted cream
Finely grated zest and juice of 4 lemons
450g caster sugar
4 medium eggs, free range
30ml Rodda’s Cornish milk
400g self-raising flour
Ingredients – lemon drizzle:
4 tbsp granulated sugar zest and juice of 4 lemons
To serve
Spoonfuls of Rodda’s clotted cream
To decorate
Primrose flowers, extra granulated sugar
Method - For the cake
Preheat the oven to 180 °C (160 °C fan/356 °F)
Bundt tin 25 x 25 x 9cm (lightly oiled)
Beat the caster sugar and eggs in a large bowl until light and fluffy and doubled in size. In a separate bowl grate the lemon zest and squeeze in the juice, add the Rodda’s clotted cream and stir together.
Gently beat in the Rodda’s clotted cream and lemon mix into the sugar and eggs, then add the milk. Sift the flour and gently fold into the mixture until well combined.
Spoon the mixture into the prepared tin and level off the top. Bake the Bundt cake for 45 minutes to 1 hour or until a skewer inserted into the centre of the cake comes out clean.
Remove from the oven and leave the cake to cool in the tin for 10 minutes, before turning out onto a wire rack to finish cooling. After 10 minutes carefully transfer to the plate you would like the cake to be served on.
For the drizzle, mix the lemon juice, zest and granulated sugar in a small pan. Heat gently until the sugar dissolves, allowing to cool. When the cake is still warm make little holes with a skewer or cocktail stick ready to pour the syrup evenly over the cake.
Sprinkle the cake with more granulated sugar to decorate, and spring flowers. Cut into slices and serve with extra spoonfuls of Rodda’s clotted cream.