I featured this BBC Good Food recipe on my last post, Six Things To Do With. It was so rich and moist, the ginger and lemon flavours are such a punchy mixture, they make your taste buds tingle in all the right ways
A combination of Martin Dorey's The Campervan Cookbooks' stickyginger treacle cake, and Nigella's fresh ginger bread from Domestic Goddess, it's old fashioned and delicious and just what you want to eat with a cup of tea after a day on the beach
Recipe Junkie and the Attack of the Custard Creams
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I made some ginger syrup last week for some cocktails I’d be playing with and I had quite a lot left over so I decided that I’d try making a gingerdrizzlecake
One of the samples I received was the Orange, Lemon and Ginger Marmalade – I thought long and hard about what I wanted to do with this, and then suddenly it popped into my head – I just HAD to make a drizzlecake
The Cake is sweet from Honey and Brown Sugar with throat warming Stem Ginger. Remove the pan from the heat, sieve in the Flour, add the Eggs and Ginger and mix together
Leave the cakes to cool in the tins whilst you get on with making the zingy lemondrizzle. Sandwich the two cakes together with the ever so tasty lemony filling, then stand back to admire your work
I have to give the praise to my wife really, because she had insisted on buying the lemon curd when we met up with Paul Mercer at the York Food Festival recently
Elldrew’s second hint is to get those decorative sprigs on whilst the cake is still warm and the drizzlesticky (it will help them stick better to the cake)
Prick the cake all over withwith a skewer or fork before spooning over the lemon and sugar syrup making sure it goes in the skewer holes and all over the top of the cake
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