Baking ‘Fever’ ishly

2017-08-30 06:02
Lemon loaf with saffron syrupPHOTO: pinterest

Lemon loaf with saffron syrupPHOTO: pinterest

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METHOD:

• Preheat your oven to 170°C. Grease a 22cm loaf tin and line the base with baking paper.

• Place the castor sugar and eggs in a bowl. Beat for two minutes until pale.

• Stir in the lemon rind, vanilla extract and lemon juice.

Beat in the melted butter and milk. Sift in the flour, baking powder and salt. Mix until just combined.

• Spoon the mixture into the loaf tin. Bake for 45 minutes or until an inserted skewer comes out clean.

• Start preparing the syrup during the last 10 minutes of baking time.

• Combine all of the syrup ingredients in a small saucepan.

Stir over a low heat until the sugar has dissolved. Increase the heat and allow to simmer gently for five minutes.

• Remove the cardamom pods.

• Take the lemon loaf out of the oven and immediately spoon half of the hot syrup over top.

• Leave to soak in for a minute, then pour the remaining syrup over the top.

• Allow the loaf to cool in the tin before removing and slicing.

Recipe reprinted with permission of Cupcakes and Couscous

- Food24

LEMON LOAF WITH
SAFFRON SYRUP

INGREDIENTS

• ¾ cup castor sugar

• 2 large eggs

• 1 tbs finely grated lemon rind

• 1/2 tsp vanilla extract

• 2 tbs lemon juice

• 125 g butter, melted

• 3/4 cup milk

• 1 1/2 cup flour

• 2 tsp baking powder

• pinch salt

FOR THE SAFFRON SYRUP:

• 2 tbs lemon juice

• 1/4 tsp saffron threads

• 3 tbs water

• 1/4 cup castor sugar

• 1/2 tsp finely grated lemon rind

• 3 cardamom pods, slightly crushed

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