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Tuesday, 27th September 2016
GBBO Lavender and lemon drizzle cake
This week on Gorenje’s Big Bake Off, we’re being inspired by nature as it’s Botanical Week. Step out of the kitchen and into the garden, take a deep breath in and relax. Garden plants have long been a favourite of bakers, from rose infused Middle-Eastern cakes to herby Italian breads. However, we are rustling up something quintesenntially British for this week’s GBBO – a lemon drizzle cake.
The humble drizzle is a simple yet effective delight and has been a staple of afternoon tea for many years. Our version is a variation of the classic, dripping in a lemony syrup and infused with lavender – zingy, fruity and subtly perfumed.
Recipe
| For the cake |
| 250g plain flour |
Juice of two lemons |
1tbsp granulated sugar |
| ½ tsp baking powder |
2tbsp icing sugar |
2tsp edible lavender |
| ½ tsp bicarbonate of soda |
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| 125g caster sugar |
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| 1½ tbsp edible lavender |
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| 2 unwaxed lemons, grated zest |
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| 2 large free-range eggs |
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| 200g plain, full-fat yoghurt |
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| 100g unsalted butter, melted |
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Method
- Preheat oven to 180C. Line a loaf tin with baking parchment.
- In a large mixing bowl, combine the flour, raising agents, sugar, lavender and lemon zest.
- Beat the wet ingredients together in a jug. Pour this onto the dry ingredients and stir until combined.
- Pour the delicious cake mixture into the lined tin and bake for around 40 minutes, or until golden.
- Mix together the ingredients for the syrup drizzle.
- Remove the cake from the oven and prick it deeply all over with a cocktail stick.
- Pour the lemon syrup over the cake while it’s still hot. Let the cake bathe in the syrup until completely cool.
- Remove from tin and sprinkle over the granulated sugar and extra lavender to garnish.
We hope you enjoy this mouth-watering twist on a classic! Do
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