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.
Want the background, not just the brew?
Brewed with: Good Earth Lemon, Ginger and Turmeric, 15 Tea Bags 42g
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