♬ 'Rise' By Gabrielle
Lemon drizzle nah...
Ginger cake sort of...
Whip out a classic sponge this Christmas with a ginger kick and sticky topping.
Mmmmm smells well good.
I baked this because I felt like eating a lemon drizzle cake but wanted a twist. My 'Flavour Thesaurus' acknowledged my choice and told me that lemon and ginger go hand in hand because the tartness of the lemon cuddles the ginger.
The book didn't use 'cuddles' that's just me.
▶ Recipe for medium square cake tin (23cm)
3 medium eggs
200g caster sugar
1cm chunk height and width fresh ginger peeled and grated
200g self raising flour
1 tsp baking powder
250g soft butter
Half of lemon zest
100g granulated sugar
1 tsp lemon curd
Grease and line square tin with baking paper.
Preheat oven 180°c
: Whisk butter and sugar until fluffy.
: Add all the eggs and whisk a bit more.
: Sieve the flour and baking powder in the mixture.
: Stir in the ginger and zest.
: Bake for 30 minutes until golden on top.
Let it cool and meanwhile in a small saucepan add the granulated sugar with juice from 1 lemon. Once it comes to the boil add the lemon curd.
Make a few small holes in the cake and then pour this sauce over the top. This will make the sponge moist and just beautiful inside!
If you like:
Make some white icing and drizzle over the top - love the word 'drizzle'. There is a cool bar in Clapton called Lumierre's that makes a superb cake called 'Lemon Shizzle'.
p.s going to start baking flourless cakes soon, getting a bit bored of the same old recipe for a sponge.