Last week was the goodbye lunch of one of my dear colleagues. It is difficult to imagine the office without him and we will all miss him dearly. For the occasion I went looking for some “intel” from colleagues in his department : I wanted to find out what his favourite cake was, so I could bake one for the lunch. Turns out they could not decide between a lemon drizzle and another cake, which I had never heard of, the “dundee cake”. So I just baked both!
Today I’ll share the lemon drizzle recipe with you, the colour palette of picture looked a bit more “Eastery”, and it might inspire you for your Easter dessert!
I actually did not get any picture of the lemon cake itself… but got saved by my new “strategy” to keep the Man happy. You see, he is becoming a bit tired of seeing me bake, smell the cake from the oven…and then get told he can’t touch it because it is for my colleagues. So now, when I bake for other people, I make a little extra, and I use it so bake mini loaves that he can have for breakfast. No more complaints now, as he knows he will have his fair share – the things you need to do sometimes… 😉 This time it proved quite useful, as I used them for the pictures.
I had never made this particular cake before, but I adapted it from my favourite cake cookbook “The Clandestine Cake Club Cookbook” or “4Cs”. I rarely use more than 4-5 recipes from one particular cookbook, and I actually don’t have many at home. But this one is a keeper! I am slowly working my way through it, and every time I try a recipe, the cake is delicious. My cake here is adapted from their Lime & Coconut Drizzle Loaf.
I have used lemons instead of limes, used less sugar (for the simple reason that I did not have enough of it) and no zests (as the lemons were not organic) but I used lemon curd instead. I also had no Malibu, but used a mix of rhum and coconut water.
The secret to this cake is to add the syrup on the cake every 10 minutes or so, so it has time to soak up all the flavours.
Ingredients (makes 1 loaf and 6 mini-loaves):
For the dough: 100 g dessicated coconut + 1-2 tbsp to decorate – 3 tbsp rhum – 2 tbsp coconut water – 225 g butter, very soft – 150 caster sugar – 275 g self-raising flour – 2 tsp baking powder – 4 large eggs – 4 tbsp lemon curd.
For the syrup: juice of 2 large lemons – 100 g icing sugar – 2 tbsp rhum – 2 tbsp coconut water (or 3 tbsp Malibu instead of rhum and coconut water).
1. Preheat the oven to 160 C. Soak the coconut in the rhum while you make the cake, this will soften the coconut and give it a stronger flavour.
2. Put all the remaining ingredients in a large mixing bowl and beat until you obtain a smooth mix. Add the coconut in the mix and combine well.
3. Pour the mixture into a silicon loaf tin, spread it evenly and smooth the top. Bake for 45 minutes or until well risen and a skewer inserted to the top comes out clean. In the original recipe, the baking time is 1.15 minutes, but mine was done after 45 minutes, so I am glad I checked! I always check my cakes after 2/3 of the recommended baking time as it can vary greatly depending on your oven.
4. For the topping, combine the lemon juice, the rhum, the coconut water and the icing sugar in a small bowl to make a runny syrup. When the cake has cooled slightly, liberally brush the syrup on top of the cake. I did this after letting the cake cool down for 10 minutes. Do this several times, roughly at 10-minute intervals. Be careful not to oversoak the cake (you may not need all of the syrup). I soak my big loaf 4 times, and the mini ones twice.
5. Decorate the cake by sprinkling the extra coconut over the top after the final drizzle, before the cake soaked up the syrup, so the coconut sticks to the cake. Leave the cake to cool completely before serving.
I am thinking this could be really delicious served with some fresh pineapple for a real “island paradise” feeling!