Nadiya dresses up the ever-popular lemon drizzle cake to make it suitable for special occasions. For this recipe you will need a 20cm/8in spingform cake tin and board, a microwave and a rolling pin.

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The remaining caramel can be stored in the freezer for up to 3 months.) For the chocolate fondant, grease the insides of 4 ring moulds, 5cm/2in diameter and 6cm/2½in deep, with softened butter. In a ...