So remember last week where I decided to hold my FIRST EVER BLOG GIVEAWAY to win a fantastic pancake hamper from Abra-ca-Debora? Well, via the application of rigorous internet science* (*entering a load of numbers into random.org), I’m pleased to say that the winner is….Victoria!
Outside of competitions and pancakes, it’s been a week frayed at the edges with minor annoyances. For example, did you know that if you experience a moment of madness while running a competition on your blog where you decide to change its WordPress URL, it can – and will – screw everything up? Well, neither did I before last week! You would have thought that – as someone who has a job where she works with the internet all day – I would know this. But no. Cue lots of swearing, and more than one trip to the fridge to bury my face in the jar of lemon curd I had in there.
I love lemon curd. In fact I can’t really control myself around it. I love how it tastes like a burst of spring sunshine bursting inside your mouth, and how the really good stuff has the texture of velvet. On more than one occasion I have been found hunkering next to the light of an open fridge door, spooning great tablespoons of the stuff into my mouth in lieu of dinner. But with a two week holiday on the horizon, and the knowledge that I really needed to use up a load of perishable ingredients before I left, I decided to do the honorable thing and stick the leftover half a jar of it that I had into a loaf cake.
This isn’t the prettiest cake in the world (my notoriously temperamental oven decided to do a number on it and cook the outside to an alarmingly dark shade of brown), and when I pulled it out of the oven, I was slightly alarmed that it looked more like a well fired brick than a delicious tea time treat. However, when I cut into it, I discovered a sponge which is as pale and bright as a Spring morning. The yoghurt keeps it tender and moist, and the ginger glaze adds an extra shot of zing. While it may not be gracing the pages of any twee food websites any time soon, it is the perfect cake for the season – a little scraggy, not as pretty as it could be, but with lots of beauty right underneath the surface.
LEMON CURD & GINGER LOAF CAKE
Adapted from BBC Good Food
You will need:
- 175g softened butter or baking margarine
- 150ml natural yogurt
- 3 (large) tbsp lemon curd
- 3 medium eggs
- 2 tbsp ginger cordial
- zest and juice 1 lemon
- 200g self-raising flour
- 175g golden caster sugar
For the glaze
- 100g icing sugar
- 3 tbsp ginger cordial
- Heat oven to 160C/gas 3. Grease a medium sized loaf tin and line with baking paper.
- Cream the softened butter and caster sugar together in a large mixing bowl until light and fluffy.
- Scrape down the sides of the mixing bowl with a wooden spoon before adding yogurt, lemon curd, eggs, lemon zest and 1tbsp flour. Mix until combined. Then, gently fold in the rest of the flour and mix until the batter just comes together. Bake for 55 minutes – 1 hour until a toothpick inserted into the middle comes out clean.
- Cool in the tin, before making the glaze. Combine the ginger cordial with the icing sugar (and some of the lemon zest if you have any left over), and mix together until a thin glaze is formed. Brush over the top of the cake with a pastry brush, ensuring that you get the glaze into every tiny crevice. Serve in slices with extra lemon curd (or strawberry jam if you’ve eaten all the leftover lemon curd while waiting for your cake to bake), leftover yogurt and a nice cup of tea.