Like the rest of humanity I did an excited little wee when GBBO bulldozed back into my life. I confess that my first thought was ‘why would you ever make Jaffa Cakes?’ and then like a millisecond later ‘ooh ooh OOOOOH maybe I could join in with Amanda and Ala‘s Bake Along in my faaancy new kitchen‘. Yes, yes I can.
Each week I’ll be choosing one of the signature, technical or showstopper challenges and doing my best to create something edible to fit the bill. For week one it was drizzles, jaffas or mirror cakes. I had to Google mirror cakes and I didn’t really fancy ruining Jaffa Cakes for myself for life so I give you the Lemon and Cointreau Drizzle Cake. I love a lemon drizzle and the Cointreau is a nod to Bezza and nans the world over. Hey Michelle, 1979 called – it wants its liqueur back.
There may also have been the smallest element of starting off easy, I’m not a natural baker, it’s all just a bit too precise isn’t it? I’m definitely from the school of chuck it all in and pray bakers. I’m also a dance for the cakes sort, like Val I suspect. I was quite sure I’d be team Selasi but Val, I keep thinking about Val.
Lemon and Cointreau Drizzle Cake
225g caster sugar
225g softened butter
225g self-raising flour
zest of 1 lemon
juice of 2 lemons
2 capfuls of Cointreau
Preheat the oven to 160C fan and line a loaf tin.
Cream together the butter and sugar til pale and fluffy (this has also been used to describe me).
Add the eggs one at a time, fully incorporating each one before adding the next.
Sift in the flour and add the lemon zest and mix to combine.
Bake for 50 minutes or until a skewer comes out clean. Practice juggling lemons a bit whilst waiting.
Remove from the oven and set aside to cool slightly.
Mix the drizzle ingredients together.
Use a skewer to prick holes all over the cake and pour the drizzle slowly all over the surface of the still warm cake.
Leave it to cool as long as you can, de-tin and stick your face right in there.
I’d probably up the drizzle quantity next time but I’m otherwise pretty pleased with how this one turned out, the Cointreau acted as a sort of neutraliser to the acidity of the lemon and had a cracking sugary crunch on top. It was really sort of delicious, even if I do say so.
I might not be star baker, it was ridiculously simple. But simple and effective is better than inedible, under-cooked monstrosity. And I’ve preserved the virtue of the Jaffa Cake.
Fancy a piece?
Let me know if you’re getting involved in the Bake Off Bake Along. Details here.
For those of you who know me in the real world I can confirm that the ex-chef husband was glued to the TV and had no part in my cake. Success and gloating all my own.