The Best Ever Drizzle Cake
This has got to be the best drizzle cake EVER! I came across
the recipe a while ago at the Really Nice Recipes website and it has never failed me.
The best thing about it, it gets better with age so you can
make it well in advance and just forget about it.
I’ve made several versions of it so far and they’ve all been
fabulous...
The classic Lemon
Drizzle – always a winner
The St Clements Drizzle
using the juice & zest of 1 orange, lemon & 1 lime
The Grapefruit
Drizzle using the zest & juice of 1 ½ grapefruits lovely and sharp
And finally The Tropical
Drizzle, using the zest & juice of 3 limes, a healthy glug of coconut liqueur
and a substituting 50g flour or 50g desiccated coconut
The trick to it is to feed the cake with as much syrup as
possible and then leave it for a couple of days to infuse/soak up properly.
Its lovely served as a loaf cake which i've done for Afternoon Tea.....
....or can be split and decorated
to make something a little grander, I made one for a friend’s birthday
with a layer of lemon curd in the middle and covered with fresh cream and a bit
more lemon curd.......
.....I also made one for a baby shower covered with fondant and filled with a lemon marscapone cream. All of which were scrumptious!
Anyway, this is one recipe you will not want to lose so put
it in your recipe books NOW!!!
Here is the classic Lemon version recipe (taken from www.reallynicerecipes.com )
Ingredients
- 100g unsalted butter
- 250g caster sugar
- 3 large eggs
- 100ml milk
- 250g self-raising flour
- pinch of salt
- 1 teaspoon baking powder
- zest of 3 lemons
- For the drizzle:
- Juice of 3 lemons
- 100ml water
- 170g caster sugar
- Heat oven to 180°c.
- Put the eggs, milk and sugar into a large mixing bowl.
- Thoroughly whisk them together until the mixture becomes well mixed
and foamy
- Sift in the flour, salt and baking powder and then stir it into the
liquid mixture until there are no lumps left.
- Stir in the lemon zest. Then heat the butter (either on the hob or
in the microwave) until it has completely melted, then pour it in to the
batter and stir until it is completely incorporated.
- Pour the mixture into a greased loaf tin, lined with greaseproof
paper.
- Put the tin into the oven and bake it for 50 minutes.
- To test if the cake is done, insert a skewer into the middle and if
it comes out clean the cake is ready. When it is cooked, remove it from
the oven and leave it in its tin.
- To make the drizzle, squeeze the lemon juice through a sieve into a
heat-proof pouring jug.
- Put the water and sugar into a pan over a medium heat. Bring the
mixture up to the boil and boil it for 4 minutes.
- Pour the sugar mixture into the jug with the lemon juice and mix
them together.
- Pour as much of the lemon drizzle mixture onto the cake as you can
and leave the cake to absorb for 20 minutes. If the cake becomes reluctant
to absorb any more liquid, stop pouring.
- Carefully remove the cake from the tin (there may be some of the
drizzle left, unabsorbed in the bottom of the tin), transfer it to a wire
rack and allow it to completely cool to room temperature
- When the cake is cold, slice it and serve.
Enjoy!