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A Lemon Syrup Bundt Cake is a on a ceramic cake stand. It has drizzle boysenberry ganache drizzling down off the cake and is topped with swirly torched meringue.
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Lemon and White Chocolate Syrup Cake - Keke Waihuka Rēmana me te Tiakarete Mā

A delicious lemon and white chocolate syrup cake that can be baked in a bundt tin or a cake tin. Topped with a simple plum and white chocolate ganache and the option of torched Swiss meringue on top.
Course Baking
Cuisine Cake
Keyword best lemon syrup cake nz, best lemon syrup cake recipe, best lemon syrup cake recipe nz, lemon bundt cake recipe, lemon bundt cake recipe nz, lemon syrup bundt cake nz, te reo Māori
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings 1 large cake (serves 10 - 12 people)

Equipment

  • 1 x 21 cm Bundt Tin or a

Ingredients

Lemon and White Chocolate Cake - Keke Rēmana me te Tiakarete Mā

  • 1 C (220 g) huka one (caster sugar)
  • Kiri rēmana (lemon zest, of 3 lemons)
  • Kiri ārani (orange zest, of 1 orange). This can be replaced with another lemon if you want to.
  • 170 g pata kūteretere (softened butter)
  • 2 teaspoon wanira (vanilla)
  • ½ teaspoon tote (salt, fine)
  • 2 hēki iti (small eggs, size 6)
  • 1 C (250 ml) miraka tepe huka-kore (unsweetened yogurt, room temperature)
  • 1 ¼ C (185 g) puehu parāoa noa (plain flour)
  • ⅓ C (45 g) puehu kānga (cornflour)
  • 1 teaspoon pēkana paura (baking powder)
  • ½ teaspoon pēkana houra (baking soda)
  • ¼ C (55 g) huka one (caster sugar)
  • 90 g tiakarete mā (white chocolate) 

Lemon and Orange Syrup - Mīere Rēmana me te Ārani

  • Wai rēmana (lemon juice, 3 lemons freshly squeezed)
  • Wai ārani (orange juice, 1 orange). This can be replaced with another lemon if you want to.
  • ¼ C huka one (caster sugar)

White Chocolate and Plum Ganache - Kirīmi Tiakarete Mā me te Paramu

  • 1 quantity of my White Chocolate and Plum Ganache
  • 140 g tiakarete mā (white chocolate)
  • ¼ C (60 ml) kirīmi (cream)
  • ¼ C paramu tauraki-tio (freeze dried plums)
  • ½ teaspoon wanira (vanilla)
  • 1 tablespoon puehu huka (icing sugar)

Swiss Meringue - Tāhungahunga Swiss (optional decoration)

  • 2 kahu hēki (egg whites)
  • ½ C (110 g) huka one (caster sugar)
  • ¼ tsp kirīmi tāta (cream of tartar)

Instructions

Prepare the Cake Tins:

  • If you are baking in a 21 cm bundt tin, preheat the oven to 170 °C, bake setting or 160 °C fan bake setting.
    Heavily grease the tin with pata kūteretere (softened butter) making sure to lather it up and get into every nook and cranny.
  • If you are using a 23 cm springform tin, preheat the oven to 160 °C, bake setting or 150 °C fan bake setting.
    Grease with pata (butter) and line the base and the sides with baking paper.

Make the Citrus Sugar:

  • Add the first measure of huka one (caster sugar) in to a large bowl.
    Finely grate in the kiri rēmana (lemon zest) and kiri ārani (orange zest).
  • Using your hands, rub the zest in to the huka one (caster sugar) until fragrant and all of the huka (sugar) has been kissed by the citrus.
    This step really develops the citrus flavour in the keke (cake).

Whip the Butter and Sugar:

  • Add the pata kūteretere (softened butter), wanira (vanilla) and tote (salt) to the ranunga huka (sugar mixture).
    Whip it on high speed for 4-5 minutes until light and fluffy in colour and texture.

Prepare the Eggs:

  • Seperate the two hēki (eggs).
  • The tōhua hēki (egg yolks) is added in to the butter mixture.
    Add the kahu hēki (egg whites) in to a medium bowl and set it aside.

Mix in the Egg Yolks and Yogurt:

  • Whip the tōhua hēki (egg yolks) in to the butter mixture for 30 seconds or until light and fluffy.
  • Fold in the miraka tepe (yogurt).

Add the Dry Ingredients:

  • Sift the puehu parāoa (flour), puehu kānga (cornflour), pēkana paura (baking powder) and pēkana houra (baking soda) in to the whipped butter mixture.
    Whētuihia - fold it and set it aside briefly.

Make the Meringue:

  • Add the second measure of huka one (caster sugar) to the reserved kahu hēki (egg whites).
  • Whip it on medium - high speed until stiff peaks appear.

Fold the Meringue in to the Cake Batter:

  • Add a third of the merenge (meringue) in to the flour mix at a time, folding well after each addition.

Add the White Chocolate:

  • Using a grater, grate the tiakarete mā (white chocolate) directly in to the mixture.
    Whētuihia anō - fold it again.

Bake the Lemon and White Chocolate Syrup Cake:

  • Pour the batter in to the prepared cake tin.
    Smooth out the top and bake.
  • If you are baking it in a bundt tin, bake for 50 minutes in a 170 °C, bake setting or 160 °C fan bake setting.
  • If you are baking it in a 23cm tin, bake for 55 minutes in a 160 °C, bake setting or 150 °C fan bake setting.

Prepare the Syrup:

  • 10 minutes before the keke (cake) is finished baking, make the waihuka (syrup).
  • Juice the rēmana (lemons) and ārani (orange), you should get around ⅔ - ¾ C juice in total.
  • Pour the wai in to a pot with the huka one (caster sugar).
    Boil over medium - high heat for 4-5 minutes then remove it from the heat and leave it to the side.

Cover the Bundt Cake in the Syrup:

  • If you have baked in a bundt tin, remove the baked keke (cake) from the oven and leave it to sit in the tin for 10 minutes.
    Then flip it on to cooling rack to reveal the beauty of your keke (cake).
  • Place the cooling rack on top of a large pereti (plate) and baste the cake with the waihuka (syrup) with a pastry brush.
    The plate will catch the drips which you can then use to baste the cake.
  • The cake can be served warm just as it is or follow me for more options.

Cover the Lemon Cake in the Syrup:

  • If you have baked in a cake tin, remove the baked keke (cake) from the oven and keep it in the tin.
    Poke holes all over the cake with a kebab stick or something similar.
  • Pour the waihuka (syrup) evenly all over the keke (cake).
  • Allow the keke (cake) to absorb the waihuka (syrup) for 10 minutes in the tin.
    Then release the cake and transfer to a cooling rack but don't flip the cake, just use the base of the baking paper to slide it on.
  • The cake can be served warm just as it is or follow me for more options.

Make the White Chocolate and Plum Ganache:

Add the Ganache on to the Cake:

  • For the Bundt Cake: Drizzle the kirīmi (ganache) over the keke (cake), gently nudging it over the edges so it falls down nicely.
    Serve it just like that or decorate it with the merenge (meringue).
  • For the 23 cm cake: Pour the kirīmi (ganache) over the keke (cake) and smooth it out. I often top it with fresh hua (berries) for a layer of freshness but it is completely up to you.
  • The meringue on top would also like super cute, piled in the centre and made in to a whispy pattern with a fork.

Make the Swiss Meringue:

  • Note: Make the tāhungahunga (meringue) the day you are going to serve the keke (cake). Once it is made, refrigerate the cake for up to 8 hours and then bring to room temperature an hour before serving.
  • Make my Swiss Meringue recipe but use the quantities above.
    You are using slightly less ingredients but the technique remains the same.

Decorate the Cake with Meringue:

  • Add it to a piping bag or add directly it on top of the keke (cake) in whichever way you want to.
    Refer to the video to see how I created mine.
  • I finished it off by torching the cake, which is also optional.
    A few edible putiputi (flowers) topped off this stunning creation.

Store the Lemon and White Chocolate Syrup Cake:

  • This will keep well in a sealed container for up to 5 days in the cupboard but I am positive that it will not last long.
  • If you have decorated the keke (cake) with merenge (meringue), it will retain its hold for up to 24 hours but anything beyond that it may start to lose its flair.
    Simply scrape it off or eat it off and the cake will be well.