Tuesday, 17 March 2015

Wake up the taste buds with Lemon and Ginger Loaf

Lemon and Ginger Loaf
Here’s a recipe from Grandma’s collection of traditional baking which has a brilliant flavour combination. Both lemon and ginger are well known old fashioned remedies to uplift your mood and banish the winter blues. So, here’s a recipe to put a spring in our steps. It’s a perfect companion to an afternoon pot of tea or coffee and goes down superbly with a Lemon and Ginger tea infusion!

Lemon and Ginger Loaf
110g/4 oz butter
175g/6 oz caster sugar
Grated zest of 2 lemons
2 eggs (beaten)
175g/6 oz self raising flour
2 tsp ground ginger
Milk to mix
Crystallised ginger
25g/1 oz granulated sugar
Juice of 1 lemon

Pre heat the oven to Mark 4, 350F, 180C. Grease a 1kg/2lb loaf tin.  Cream the butter, caster sugar and lemon zest until pale and fluffy. Gradually beat in the eggs. Mix in the flour and the ginger. Add a little milk to soften the mixture so it drops off the spoon.  Put the mixture in the loaf tin and smooth the top. Decorate the top with pieces of Crystallised ginger. Bake in a moderate oven for 45 minutes until risen and firm on top.

Prepare the lemon syrup by heating the lemon juice and granulated sugar until the sugar is dissolved. Once the cake is out of the oven, pierce the top with a cake skewer and pour over the lemon syrup. Leave the cake in the tin until cool.

Meryl’s tip :  Wrap the remaining lemon in Clingfilm and it will keep in the fridge for a few days to use in cooking or baking. Or squeeze the lemon juice and freeze until required.


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