Exact quantities, then the method.
A lemon ginger cake soak turns a shop-bought ginger cake or lemon loaf into something that tastes home-made: a strong, sweet lemon-ginger-turmeric brew brushed into the warm sponge so the ginger heat and citrus sink right into the crumb. It works on a Jamaica ginger cake or a plain lemon drizzle.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Lemon Ginger Cake Soak recipe. Canonical: https://teas.co.uk/recipes/cocktails/lemon-ginger-cake-soak/
It uses Good Earth Lemon, Ginger and Turmeric, a caffeine-free infusion. Five minutes, soaks one loaf.
You'll need
- 2 Good Earth Lemon, Ginger and Turmeric tea bags
- 80ml just boiled water
- Juice of half a lemon
- 60g caster sugar
- 1 baked or good shop bought ginger cake or lemon loaf, still warm
Method
- Steep the 2 bags in 80ml just boiled water for 5 minutes for a strong, deeply gingery brew, then squeeze and remove.
- Stir the lemon juice and sugar into the hot tea until the sugar dissolves into a loose syrup.
- Warm the loaf briefly if cool (3 minutes at 140C) so it accepts the soak; warm cake drinks more than cold.
- Prick the top all over with a skewer, then spoon or brush the warm soak slowly over so it sinks in rather than runs off, in two or three goes.
- Leave to cool fully in the tin; the soak sets into the crumb and the ginger deepens overnight.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Good Earth Lemon, Ginger and Turmeric, 15 Tea Bags 42g
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