Having taken a little blog holiday, I’m back and raring to go! Did you miss me? I’ll pretend you all chorused ‘Yes!’ – it’s good for the ego! I’m also excited to report that I have a new oven. A shiny new, oven that actually works! I don’t want to jinx myself here, but so far it’s been pretty amazing. After a little ordering mishap, which was quickly sorted out by the excellent people at Appliances Online (even though it was my fault!), the new oven has been put through its paces. I *think*, after 2 rubbish ones, I’ve finally picked a winner.
So, how about we have a cake to celebrate? It may look like a Plain Jane, but this lemon and ginger loaf cake is packed full of flavour.
Online grocery shopping and I don’t always get on well together – I always end up ordering giant vat-sized amounts of things! It was no exception when it came to ordering fresh ginger, so be prepared for a lot of ginger-based recipes over the next few days. I’ve suggested how much fresh ginger to add to this cake but really it depends on your taste. I like to taste the warmth from the ginger but didn’t want to make it too strong as the children aren’t so keen on it being too spicy. The lemony gingery syrup, which you spoon over as the cake cools, makes it lovely and moist, and there will be some syrup left over – why not make an extra cake or save it to use on some cupcakes?
Lemon and ginger loaf cake
|Prep time||1 hour|
|Cook time||45 minutes|
|Total time||1 hour, 45 minutes|
- 175g butter (I use Stork)
- 175g caster sugar
- 3 eggs
- 175g self raising flour
- 1 lemon (zest grated, save juice for the syrup)
- 1/2 " piece fresh ginger (finely grated)
- 100ml water
- 125g caster sugar
- 1/2 " piece fresh ginger (finely sliced)
|Preheat the oven to 170°C and line a 2lb loaf tin (I'm lazy and buy packs of loaf tin liners!)|
|Cream together the butter and sugar until it is well combined using a food mixer or by hand with a wooden spoon.|
|Mix in the eggs and flour and beat until the mixture is pale in colour.|
|Stir in the grated lemon zest and finely grated ginger.|
|Pour the cake mix into the prepared tin and bake in the centre of the oven for 45 minutes or until the cake is golden and cooked through. You can test by inserting a skewer into the centre of the cake and checking if it comes out clean.|
|While the cake is cooking, make the lemon and ginger syrup. Put the water, sugar, sliced ginger and juice of a lemon into a small saucepan. Bring to the boil, then simmer for 15-20 minutes until it begins to thicken.|
|Remove the pan from the heat and sieve to remove the ginger.|
|Once the cake is cooked, prick the surface all over with a skewer then spoon over the syrup. You probably won't need to use it all. Leave to cool before serving.|
The cake will keep well for a few days in a cake tin – if it lasts that long!