Dandelion Drizzle
A beautifully delicate sponge that pairs perfectly with the light fragrance of dandelion, this cake is a great vehicle for dandelion syrup (which I like to call 'nectar'). Find my recipe for dandelion nectar here.
This recipe makes two 1lb loaf cakes, or one 2lb loaf cake. It freezes well, but I'd advise waiting until you're ready to serve before adding the drizzle and the topping. You can simply line and grease the tins but I recommend using loaf tin liners if possible (available from Lakeland), because they help to contain the nectar when you drizzle it into the sponge, reducing waste and spillage and ensuring the cakes absorb as much of the sweet goodness as possible. They also make the cakes even easier to freeze and transport, perfect for a picnic.
For a simpler topping, sprinkle granulated sugar over the top of the cake as soon as you've doused it with the nectar (as for a lemon drizzle cake). With the cake still warm, it will create a crunchy crust.
Ingredients
For the cake
1. Pre-heat the oven to 180°C (160°C fan). Using an electric hand whisk, whisk together the butter and sugar until light and fluffy. Try to get as much air in to the mixture as possible. Add the grated lemon.
A beautifully delicate sponge that pairs perfectly with the light fragrance of dandelion, this cake is a great vehicle for dandelion syrup (which I like to call 'nectar'). Find my recipe for dandelion nectar here.
This recipe makes two 1lb loaf cakes, or one 2lb loaf cake. It freezes well, but I'd advise waiting until you're ready to serve before adding the drizzle and the topping. You can simply line and grease the tins but I recommend using loaf tin liners if possible (available from Lakeland), because they help to contain the nectar when you drizzle it into the sponge, reducing waste and spillage and ensuring the cakes absorb as much of the sweet goodness as possible. They also make the cakes even easier to freeze and transport, perfect for a picnic.
For a simpler topping, sprinkle granulated sugar over the top of the cake as soon as you've doused it with the nectar (as for a lemon drizzle cake). With the cake still warm, it will create a crunchy crust.
Ingredients
For the cake
- 225g baking spread/butter
- 225g caster sugar
- Zest of 1 lemon
- 225g self-raising flour
- 4 eggs, lightly beaten
- 2 tbsp boiled water
- 4 tbsp dandelion nectar
- 200g full-fat cream cheese
- 50g caster sugar
- 50g icing sugar, sifted
- 1 tbsp dandelion nectar
- Dandelion petals, to decorate
- One 2lb loaf tin or two 1lb loaf tins, greased and lined with baking paper or loaf tin liners.
1. Pre-heat the oven to 180°C (160°C fan). Using an electric hand whisk, whisk together the butter and sugar until light and fluffy. Try to get as much air in to the mixture as possible. Add the grated lemon.
2. Still using the electric whisk, add the egg a little drizzle at a time, alternating with a spoonful of flour, to prevent curdling. Mix between each addition, and continue until the eggs and flour have been fully incorporated.
3. Use a metal spoon to stir in 2 tablespoons of recently boiled water. Mix and then fill the loaf tin(s). Bake at 180°C (160°C fan) for about 45 minutes until risen and golden brown.
4. Remove from the oven and transfer to a cooling rack. After 10 minutes, use a skewer to poke holes into the sponge, and then drizzle the dandelion nectar into the cake, using the lining to catch and help the cake absorb any nectar that runs down the sides. (If you are opting for the simpler, sugar-crust topping, now is the time to sprinkle the top generously with granulated sugar). Leave to cool.
3. Use a metal spoon to stir in 2 tablespoons of recently boiled water. Mix and then fill the loaf tin(s). Bake at 180°C (160°C fan) for about 45 minutes until risen and golden brown.
4. Remove from the oven and transfer to a cooling rack. After 10 minutes, use a skewer to poke holes into the sponge, and then drizzle the dandelion nectar into the cake, using the lining to catch and help the cake absorb any nectar that runs down the sides. (If you are opting for the simpler, sugar-crust topping, now is the time to sprinkle the top generously with granulated sugar). Leave to cool.
5. To make the topping, whisk the cream cheese, caster sugar and icing sugar together, and then stir in the nectar. Top the cake generously with the icing, and sprinkle over some dandelion petals.