What do you get when you combine a regular lemon gin cake recipe with a similar creation from “Red Velvet and Chocolate Heartache”? A deliciously moist cake is what.
Ingredients – cake:
• 400g swede, peeled and diced into small cubes
• 240g clear honey
• 4 medium free-range eggs
• finely grated zest of two unwaxed lemons
• 120g rice flour
• 120g ground almonds
• 4 teaspoons baking powder
• Pinch of salt
Ingredients – syrup:
• 150g castor sugar
• Juice of 1 lemon
• 1 T gin
• Begin with the candied lemons, so they’re ready once the cake is finished [see link above].
• Cook the swede in boiling water until soft to the touch, drain, then blend to a fine purée.
• Preheat the oven to 160°C/320°F.
• In a large mixing bowl, whisk the honey and eggs for two minutes, until bubbly.
• Add the lemon zest, flour, ground almonds, baking powder and salt, and whisk again for 20 seconds.
• Once all the ingredients are fully incorporated, whisk in the puréed swede to combine.
• Pour the mixture into a greased cake tin lined with baking parchment, and put in the middle of the oven for 40-50 minutes.
• While the cake is cooking, prepare the drizzle by mixing together the ingredients.
• Immediately after the cake is finished baking, and leaving it in the tin, prick it with a skewer or fork then drizzle the lemon drizzle over the surface. Place the candied lemons around the edge, and leave to cool in the tin.