Ginger cake with lemon syrup

Ginger cake with lemon syrup

Torta allo zenzero e sciroppo al limone

By
From
The Italian Baker
Serves
8-10

A lot of my baking is about lemons. I use them in everything and I do not intend to stop! I always keep some zest and juice in the freezer for when I can’t get organic lemons out of season, and often use ginger as a substitute. A good ginger and lemon loaf on a winter’s afternoon is ideal for thinking about the sun…

Ingredients

Quantity Ingredient
200g butter, at room temperature, plus extra for greasing
250g plain flour, plus extra for dusting
200g caster sugar
2 lemon, Finely grated zested and juiced
25g freshly grated ginger
1 teaspoon vanilla paste or extract
3 eggs
2 teaspoons baking powder
4 tablespoons icing sugar

Method

  1. Preheat the oven to 170°C. Butter the base and sides of a 1lb loaf tin, or any other tin shape you like (I use a milk loaf tin) and dust with flour.
  2. In the bowl of a stand mixer, or using a mixing bowl and electric hand-held beaters, beat the butter, sugar, lemon zest, ginger and vanilla together until light and fluffy. Beat in the eggs, one at a time.
  3. Sift the flour into a bowl and add the baking powder, then fold in (or beat in on a low speed with the stand mixer) the sifted flour in three batches. Transfer to the prepared tin and bake for 40–45 minutes, until golden and a skewer inserted in the middle comes out clean. Turn the cake out onto a wire rack to cool.
  4. Meanwhile, make the glaze. Put the icing sugar into a small pan over a low heat and gradually add the lemon juice to make a very runny, but tangy, syrup. Once the icing sugar has dissolved, take the pan off the heat. Prick the loaf all over using a skewer and slowly pour the glaze onto the loaf, allowing it to penetrate into the holes and moisten the cake.
  5. Leave to cool completely, then serve with some whipped cream, custard or fresh fruit.
Tags:
baking
cakes
biscuits
Italian
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