Page 84 - Homes amp Gardens UK February 2021
P. 84

LIFESTYLE
























                                                                                                               GINGER AND LEMON
                                                                                                               DRIZZLE CAKE



                                                                                                               MAKES 1 LARGE LOAF CAKE
                                                                                                               FOR THE CAKE
                                                                                                               225g butter, very soft
                                                                                                               200g light muscovado sugar
                                                                                                               4 eggs
                                                                                                               170g self-raising flour
                                                                                                               A pinch of salt
                                                                                                               1 tsp ground ginger
                                                                                                               30g ground almonds
                                                                                                               Finely grated zest of 1½ large lemons
                                                                                                               4 rounds stem ginger, chopped
                                                                                                               1 tbsp syrup from the stem ginger jar
                                                                                                               FOR THE DRIZZLE
                                                                                                               2 tbsp syrup from the stem ginger jar
                                                                                                               Juice of 1½ large lemons
                                                                                                               75g golden caster sugar
                                                                                                               2 balls stem ginger, finely slivered


                                                                                                               ■ Preheat the oven to 180C/Gas 4. Line
                                                                                                               a large loaf tin with greaseproof paper.
                                                                                                               ■ Beat the butter and sugar together

                                                                                                               until pale and creamy. Continue to
                                                                                                               beat and add the eggs, one at a time.
                                                                                                               ■ Sift the flour in, along with the

                                                                                                               salt, ground ginger, ground almonds,
                                                                                                               lemon zest, chopped stem ginger
                                                                                                               and syrup. Fold through until well
                                                                                                               combined, then spoon into the tin and

                                                                                                               level the top. Bake for 45-50 minutes,
                                                                                                               until golden and springy to the touch.
                                                                                                               A skewer inserted into the centre of

                                                                                                               the cake should come out clean.
                                                                                     COOK’S TIP
                                                                                                               ■ Meanwhile, to make the drizzle
                                                    If the cake mixture looks like it has                      combine the syrup, lemon juice and

                                            curdled, beat in a tablespoon of the flour                         sugar. Prick the just-baked cake all
                                                                                                               over with a skewer, spread the slivered
                                                       before continuing to add the eggs
                                                                                                               stem ginger out over the surface and

                                                                                                               pour the drizzle on top of that.
                                                                                                               ■ Leave to cool in the tin before
                                                                                                               turning out and slicing. The cake
                                                                                                               will keep in an airtight container for

                                                                                                               3-4 days, or freeze, well wrapped,
                                                                                                               for up to 1 month. &





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