Babybreath

lemon2

No elaborate feast-cooking, no tireless gingerbread decorating this year. Nothing ambitious. Just a simple something to go with a cup of Lapsang during this rainy Christmas. The sense of actually being able to project my mental images into real life is still one that’s unbeatable.

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Lately? Nothing’s changed much except maybe shorter tempers, deeper sighs and intensified resignation. Grateful for the few hours to spend time on this simple lemon drizzle cake, tinged with ginger and clove – subtle festive christmas spices. Bracing myself for the next couple weeks of a continual getting-used-to-things, refreshing myself for a constant lookout of inspiration, and reminding myself not to give up. Not to give up.

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It’s been a while, but here’s a recipe!

Lemon Drizzle Cake – Christmas edition

125g unsalted butter, unsoftened
175g wholegrain spelt flour, sifted
2 large eggs
1 1/2 tsp baking powder
pinch of salt
100g maple syrup
Grated zest of one lemon
1tsp ground ginger
2 pinches ground clove
4 tbsp milk

To glaze
2 tbsp ginger preserve
1-2 tsp maple syrup

1.     Preheat oven to 180 degrees C and grease a loaf tin.
2.     Cream butter until pale and fluffy in a large mixing bowl with an electric hand mixer or Kitchenaid. Add 2-3 tbsp of flower and beat in the eggs, one at a time, until the mixture is light and fluffy.
3.     Add the rest of the flour, baking powder, salt, maple syrup, lemon zest, ginger and clove, and fold in gently. Finally, add in the milk and fold until the cake mixture is smooth and of a good consistency.
4.     Scrape the mixture into the loaf tin and bake for 30 minutes. Leave to cool in the tin for about 10 minutes before turning it out on a cooling rack.
5.     To glaze, mix the maple syrup and ginger preserve, and brush over the top of the loaf. I love the kind that has extra bits of ginger to nibble on.

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