Has anyone made the Saffron and Lemon Syrup Cake from Honey &Co, The Cookbook? The lemon slices disinigrate in the syrup. Any suggestions?
The lemon slices disinigrate because the are blanched twice to get the bitterness out then cooked in the syrup. The lemon slices are a beautiful feature arranged on the top of the cake. It would be if they could remain solid instead of just circles of lemon rind. The cake is delicious and I have made it 3 times.