Lemon Drop Chilli Cake

Recipe by Izzy

lemon drop chilli jam cake

We used our Lemon Drop Chilli Jam to make this twist on a Lemon Cake- and boy does it work!  You can adjust the heat to meet your needs- our recipe gives you a nice warming flavour which is complemented perfectly by the cooling mascarpone icing.


For cake: 
2oz (50 g) soft unsalted butter
3oz (85 g) self-raising flour
1/2 teaspoon baking powder
3oz (85 g) caster sugar
1 egg
2 tablespoons milk
Finely grated rind of 1 lemon
Lemon Drop Chilli jam

For Mascarpone cream:
Juice of 1 lemon
3 1/2oz (95 g) Mascarpone cheese
1 1/2oz (45 g) double cream
2 1/4oz (65 g) icing sugar
2-3 drops of vanilla extract


  • Pre-heat the oven to 180C/ 350F/ Gas 4.
  • Lightly grease and base line one 1lb (450 g) loaf tin with greased greaseproof paper, or line with a case. 
  • Measure all the cake ingredients into a mixing bowl and beat well for 2 minutes. Add 3 teaspoons of the chilli jam (less or more according to taste) and fold into the mix gently. Pour into the baking tin and level the surface. 
  • Bake in the pre-heated oven for about 30 minutes (check after 25). 
  • Whilst the cake is baking, measure the mascarpone and double cream into a bowl and whisk for 30 seconds. Sift in the icing sugar and fold into the mixture with a spatula until the consistency is smooth. Measure the lemon juice and pour in slowly whilst folding the mixture. 
  • Leave the cake to cool completely in the tin before turning out and removing the paper. 
  • Spread the cream mixture and decorate!

Our Lemon Drop Chilli Jam is available to buy online here