Step 1: Preheat the oven to 160ºC (140°C Fan, 325°F, Gas Mark 3). Line an 11cm x 22cm loaf tin with baking parchment.
Step 2: Cream the butter and sugar until light and fluffy. Add the eggs one at a time with a spoon of flour and mix well.
Step 3: Add the rest of the flour and Baking Powder and mix until all of the ingredients are incorporated. Add a few drops of Sicilian Lemon Extract to taste.
Step 4: Bake in the oven for 75-90 mins until firm to the touch. Remove from the tin, place on a cooling rack and cool completely.
Step 5: Remove all of the outer surfaces of the cake to leave just the pale coloured cake and break into crumbs.
Step 6: Mix the crumbs and the buttercream together to form balls – if they are a little crumbly add a little more buttercream. Roll into 14 balls and place on a tray, cover with cling film and chill for at least 30 minutes.
Step 7: Melt the bars of Fine Cooks' Chocolate and dip a lolly stick into the melted chocolate to coat about 2cm of each stick. Gently push a stick into the centre of each cake ball.
Step 8: Dip the ball into the melted chocolate, cover completely and roll in the neon sugar. Secure the stick into a block of polystyrene or florists oasis and allow them to set.
1 serving = 85g
|Per Serving||Per 100 g / ml|
|Fat||26.54 g||28.23 g|
|Carbohydrate||55.25 g||58.78 g|
|Protein||5.15 g||5.48 g|
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