Ingredients
Serves 8
Method
- Put the in a small saucepan and cover with cold water; bring to the boil. Cover with a lid, turn the heat down to a gentle simmer and cook for 1 hour.
- Drain the , carefully cut in half and remove any pips, then allow to cool for 15 minutes.
- Heat the oven to 190°C, gas 5. Butter a 23cm springform cake tin and line with baking parchment.
- In a blender, purée the with the and set aside.
- Put the , and a pinch of salt in the bowl of the Kenwood mixer fitted with a whisk. Whisk for about 4 minutes, until thickened and slightly paler.
- Using a spatula, fold in the purée, , and .
- Scrape into the tin, then scatter over the .
- Bake for 50 minutes-1 hour, covering loosely with foil after 25 minutes, to prevent the cake from browning too much on top.
- Combine the remaining with the in a jug.
- Pierce the hot cake all over the surface with a skewer, still in its tin. Pour ½ the syrup all over the surface of the cake, then wait 5 minutes.
- Repeat with the remaining syrup, then set the cake aside to cool in the tin.
- Serve with and cream or .
