Saturday, 31 January 2015

Honey & Nut lemon drizzle cake

Honey & nut lemon drizzle loaf:
This one is for me! My type of treat for afternoon tea.

1. Sift 350g plain flour and 1tbsp baking powder in a large bowl.  Rub 175g butter in until it resembles fine breadcrumbs.
2. Stir in 75g caster sugar and a mix of roughly chopped walnuts and hazelnuts.
3. Beat together 3 medium eggs, 1tbsp milk, 1tbsp lemon juice, 2tbsp golden syrup and 3tbsp honey (you could just use 5tbsp of honey or maple/golden syrup). 
Add to the dry ingredients and gently mix to make a soft-dropping consistency (add little more milk if need)
4. Pour mix into prepared greased and lined loaf tin.  Bake on middle shelf of preheated 170 degree oven for 50-60 minutes or until a skewer inserted comes out clean.
5. Remove loaf and cool on rack.
6. For the lemon drizzle, sift 75g icing sugar into a bowl.  Add 1tbsp lemon juice and stir to make a smooth icing, adding little by little more juice if needed.  Drizzle how you want over the cooled loaf and top with some walnut pieces.

The perfect afternoon tea loaf!

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