- Hazelnut & Golden Syrup Sponge:
- X1 X2 X4
- Kerrymaid Buttery 85g 170g 340g
- Caster sugar 100g 200g 400g
- Whole eggs 2 4 8
- Self-raising flour 170g 340g 680g
- Salt 3g 7g 15g
- Golden syrup 70g 140g 280g
- Hazelnuts ground 250g 500g 1000g
- Lemon Custard:
- X1 X2 X4
- Kerrymaid Custard 250g 500g 1000g
- Lemon Zest 25g 50g 100g
Hazelnut & Golden Syrup Sponge with Lemon Custard
Ingredients
Method
Hazelnut & Golden Syrup Sponge:
- Whisk together the eggs and sugar
- Melt the butter
- Add the hazelnuts and butter to the egg mixture
- Whisking in the golden syrup
- Fold in the flour
- Bake 160°c 25 minutes
Lemon Custard:
- Combine the lemon zest with the custard
- Serve at 40°c
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