I had my first day back at work today – never realized how much energy I derive from those cheeky teens! Meanwhile, I’m also (still, I know..) working on my thesis. I have a completely different subject but with this one, I think I’ll finish it and well. At some point I did cry in my supervisor’s office, but I would be worried if I hadn’t (it’s a thing that happens a LOT apparently). Anyhoo – I have a lot more energy these days because my doctors are awesome and so I felt like baking again this weekend!
I also write for a magazine (DUTCH the magazine) and I had made a really lovely mandarin cheesecake for them (will be on the blog at some point after December), but of course I had a ridiculous amount of mandarins left. I don’t like wasting things so I thought of a drizzle cake recipe, inspired by the GBBO cake week of course!
The cake is really nice and juicy with a lovely tang. I “fed” this to “my kids” today and they loved it, they are always my harshest critics so… Have fun making this baby!
Mandarin and Lemon Drizzle Loaf
tools: 1.2 liter loaf tin
|170||grams||unsalted butter, softened|
- Preheat the oven to 175C/350F.
- Cream the butter and sugar until very fluffy and light. Add the eggs in one at a time, mixing well after each addition. Mix in the zest. Combine flour, baking powder and salt in a bowl. Add the flour mixture and milk alternately, starting with the flour. Pour into a prepared loaf tin. Bake for 40-45 minutes or until a skewer inserted in the center comes out clean.
- While the loaf is baking, make the drizzle by combining the two ingredients in a bowl.
- When the loaf is out of the oven, leave it to cool until it is still warm, but not hot! Use a skewer to make some holes in the top and drizzle the syrup over the top.
- Make the icing by combing the icing sugar, lemon juice and mandarin zest. Use as much lemon juice as to make a thick but spreadable icing.
- When the loaf is cool, pour the icing over the top and leave some to drizzle over the sides. Enjoy!