In a determined attempt to have some savings by the end of summer, the past few months have been spent on a farm, washing up. In a determined attempt to make this task less repetitive, baked treats have been piling up high on the table. Sometimes we’re treated to an M&S tub of mini rolls and millionaires bites and other times it’s the classic chocolate chip biscuit. In my final few weeks of washing up, I decided it was time to bring some home baked treats onto the farm yard. Nigel Slater provided me with a recipe for a delicious, moist loaf that is sure to be a favourite with 10 hungry washer uppers!
The lemon drizzle loaf is a favourite with almost everyone. The light zingy sponge that is topped with sweet lemon juice and crunchy sugar is so simple but so delicious. Sometimes in life, all you need is a slice of lemon drizzle and a cup of mint tea. It is one of life’s simple pleasures.
Nigel Slater’s recipe uses ground almonds with just a little bit of flour. This makes the cake very moist, light in texture and provides a lovely nutty flavour to the loaf. I threw in some sweet raspberries as well to jazz it up a little and add another flavour to the loaf. Lemons and raspberries go hand in hand providing a sweetness and a sharpness however if you fancy adding blueberries or the juice of an orange then go ahead.
The loaf is sat wrapped in greaseproof and foil, ready to be devoured in the morning.
200g caster sugar
40g plain flour
140g ground almonds
Zest and juice of 1 lemon
6 tbsp. icing sugar
2 tbsp. lemon juice
A couple of handfuls of raspberries
– Pre-heat the oven to 180 degrees celsius and grease and line a loaf tin with baking parchment.
– In a bowl, cream together the butter and sugar until pale and fluffy.
– Add the eggs, one at a time, adding the flour in between the eggs.
– Fold in the ground almonds, lemon zest and a handful of raspberries and mix together.
– Pour into the tin and bake for 45 minutes until golden brown.
– Prick the cake all over and pour over the juice of 1 lemon.
– Whilst cooling, mix together the icing sugar and lemon juice until a smooth icing is produced.
– Once cooled, remove the baking paper and place on a plate. Drizzle with the icing and sprinkle on top with raspberries and lemon zest.