Ingredients

• 1 Lemon
• 50g Unsalted Butter
• 100g Water
• 150g Sugar
• 75g Grand Marnier
• 50ml Milk
• 7g Dried Yeast
• 250g Plain Flour
• 20g Caster Sugar
• 1 tablespoon Salt
• 3 Eggs

Tools

• Oven
• Cooling rack
• Stove
• Kenwood Chef
• Kenwood bowl - kenwood chef
• Ring cake mould - 23cm (9")
• Saucepan - medium
• Baking dish - large

Method

1. Grease a clean ring cake mould lightly
2. Add water, sugar and lemon to a clean saucepan
3. Heat until sugar has dissolved then set aside - medium heat
4. Add grand marnier to the saucepan
5. Set aside and let cool
6. Attach K Beater
7. Add milk, dried yeast, plain flour, caster sugar, salt, egg and unsalted butter to the Kenwood Bowl
8. Mix with splashguard fitted until dough forms - 10 min, Speed 1
9. Transfer dough to ring cake mould
10. Cover the dough with a damp tea towel
11. Prove - 1 hr 30 min
12. Pre-heat oven - 180°C
13. Retrieve the pan containing the dough
14. Bake until golden brown - 30 min, 180°C
15. Remove from oven and let cool - 5 min
16. Turn out onto cooling rack and let cool
17. Transfer half of syrup to baking dish
18. Transfer cake to baking dish
19. Spoon the rest of syrup into cake
20. Serve

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