I don’t know about anyone else but it’s got to the point in the year where I would quite like to stop adult life, put a Santa hat on and listen to Christmas music until further notice. If you can’t tell, I love Christmas! Unfortunately there are two more weeks of placement, an essay and an exam to get out of the way first.
I decided my next bake would be based on an old school cold remedy after a week of tissues, coughing and feeling sorry for myself. I love the flavour combination honey, lemon and ginger anyway. Anything citrus or ginger, I’m having it.
I’ve made a few yoghurt cakes before and they always come out really well.
300g Greek Yoghurt
2 tbsp Ginger Syrup (from the stem ginger jar)
2 tsp Lemon Juice
3 tsp Lemon Zest
200g Self-rising Flour
64g Ground Almonds
1 Piece of Stem Ginger
Heat a fan assisted oven to 150 degrees Celsius and prepare a 22 inch cake tin. Cream the butter and sugar together until light and fluffy. In a separate bowl whisk together the yoghurt, honey, syrup, lemon juice and the zest. Beat in the eggs one at a time to the butter and sugar, making sure to mix thoroughly after each egg. Add in the yoghurt mixture and mix well.
Add in the flour and the ground almonds and give the batter a good mix. Chop the ginger into small cubes and fold into the cake batter. Cook in the oven for an hour and 10-20 minutes, until a skewer comes out clean! Leave to cool.
Candied Lemon Slices
2 tbsp Ginger Syrup
In a large pan add the water, syrup and sugar. Cook over a medium heat until the sugar has dissolved. Slice the lemon thinly. Add the lemon slices to the pan. Cook gently, making sure the liquid isn’t boiling, until the slices go opaque. Lay the slices on greaseproof paper to cool.
160g Greek Yoghurt
1 tbsp Ginger Syrup
1 tbsp Lemon Juice
This is a really simple icing as you can see by the ingredient list! Keep in the fridge until ready to use so it’s thick.
I like cake decorations to show what the flavour of the cake is/the ingredients used. So I used the candied lemon slices, flaked almonds, lemon zest and cubes of stem ginger to decorate this cake.