I had one of those moments the other day - those moments when you just want some cake. Well, there’s only one thing I like to do in those moments, and that is to go make some sort of sponge.
As it so happened, life had given me lemons at the same time - lemon that needed to be used up. But before jumping the gun and knocking up a simple lemon sponge (or going to my default way to use up lemons - limoncello), I noticed the tail-end of a lump of ginger that probably ought to be made use of. That’s when my simple lemon cake became lemon and ginger, with a drop or two of gin added in to make it that little extra bit special.
It was only as I was sitting on the sofa munching a loaflette - another last-minute change to the plan, away with the bun cases - watching some of the action from Sochi (I’m absolutely hooked on the Winter Olympics, the curling is amazing and I think Claire Balding is my new favourite TV presenter) when I realised that my addition of gin made this little bake the perfect entry for this month’s Baking with Spirit! This month Janine’s challenge was to include a light spirit, well since you can’t get much lighter than transparent I think this one is bang on the money. A gin win for sure.
Light, warming, zesty, and with that hint of gin-goodness at the end, I’m very happy with my cobbled together little cake - definitely what was required for those cakey cravings.
Lemon, Ginger & Gin Loaflette
This recipe is an original to The Usual Saucepans and comes firmly under the bracket of ‘made it up as I went a long’. It makes enough for approximately 2 loaflettes, but to make a full loaf just double the quantities below.
Ingredients
1 egg
65g self-raising flour
65g light brown sugar
65g butter
zest & juice 1/2 lemon
1cm root ginger
20ml gin
Directions
Turn the oven on to warm up to 190ºC. Cream the butter and the sugar together in a large bowl, then add in the flour, zest, lemon juice, ginger and egg one by one, then stir together using a wooden spoon (or mixer, if you’re feeling more technological), making sure it is all combined and the mixture is light and fluffy!
Spoon the mixture into your loaflette containers and bake in the centre of the oven for 15-18 minutes or until golden and springy to the touch.
I absolutely love gin with lemon, though I’m told it’s common (!), and lemon with ginger (possibly also common, I’ve never asked), so I’ll definitely try this, thanks Craig!
I’m terrible at using up fruit because I can never tell quite when it’s about to turn, it always seems to be so sudden. I zest and juice any lemons I’m not using straight away then freeze the results either separately or together, depending on what I’m likely to use them for, in empty cream cheese containers (because they’re small enough that they don’t eat up my freezer space). It removes the element of challenge in coming up with something quickly to use them up, but I’m not a fan of any kind of challenge unless it’s undertaken by someone else, so it works well for me.
Lemon and gin, lemon and ginger, gin and ginger. All three? I love the combo! Hope you get to enjoy it too!
I’m terrible sometimes with the fruit bowl situation - that’s how I end up in situations like this one needing to use stuff up. Your solution sounds good though! Although it does meant you don’t get emergency cake!
This looks so good! I can imagine it tasting great too so I might have to give this a go. It looks like it would definitely satify a cake craving. Thanks for entering BWS!
It was a great last minute call, if I say so myself. It’s good to be back in BWS!
PS, I don’t know if you’ve finished the refurb yet but it’s looking really good!
Oh, and yeah, I’m almost there (I hope). Thanks!
Ooooo, I love the sound of these!! What about topping them off with a gin and lemon drizzle (but mostly gin, obviously)? Because you know, more gin.
They almost got a drizzle (mainly gin, naturally), but I was tight on time and really just wanted to eat them…