Lemon Drizzle Cake

Adapted from the Good Housekeeping Cookery Book, because I’m actually incapable of following a recipe without changing something. This version is slightly less sweet and more dry, with a few changes to the baking procedure to reduce the burning around the crust of the cake. Once again, the measurements are in cups since I still don’t own any scales.

Microwave 3/4 cup of baking margerine on low for about 30 seconds (or place in a bowl of hot water) until softened. Add 3/4 cup sugar and whisk vigorously until light and fluffy (about 2 minutes using an electric whisk). Beat in 3 eggs, the zest of 1 large lemon and half of its juice. Fold in 1 cup flour and 1/2 tbsp baking powder, and spoon into a greased 1 litre loaf tin or a large cake tin. Bake at 180°C for 30 minutes then turn down to 160°C for a further 15-25 minutes or until a knife inserted into the centre of the cake comes out clean. Leave to cool upside down for 15 minutes then turn upright again pierce the cake liberally with a skewer or fork. Stir the rest of the lemon juice, the zest of half a lemon if you have it and 2-3 teaspoons of sugar into a slurry (there’s no need for the sugar to dissolve). Drizzle the mixture over the cake. Allow the cake to cool completely before serving.

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Poached Asian Pear

In a saucepan, mix together 1 cup water, 1/2 cup brown sugar, 1 tsp lemon or lime juice, 1 1/2 tsp ground ginger (or 1 tsp grated fresh ginger), 1/2 tsp cinnamon and 5 cardamom pods. Bring to the boil and add 1 Asian pear, halved, cored and cut into ~2 mm thick slices. Simmer for 5-10 minutes, or until the pear slices have softened. Strain and serve alone or with ice cream.

This recipe could easily be used for ordinary apples or pears – apples will need a little longer to cook, pears will need a little less time. Two apples or pears would probably be equivalent to one Asian pear in size.