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. &
H O M E S A N D G A R D E N S . C O M 83