Elderflower & Lemon Drizzle Cake

Alhamdulillah dapat bertemu bulan Ramadhan lagi tahun ni. Muslims in the UK are facing the "longest" Ramadan in 33 years, as the holy month coincides with the summer solstice, meaning long days of fasting.

I made this last week and there are a few slices left in the cake tin which I would eat one slice every night after berbuka puasa. got this recipe from GoodtoknowRecipes magazine, may 2011 issue.

Ingredients :

• 225g butter, softened
• 225g caster sugar
• zest and juice of 1 lemon
• 4 eggs
• 225g self raising flour, sifted
• 2tbsp hot water
• 100ml elderflower cordial (if you don't have elderflower cordial, can substitute with lemon lime cordial)
• 2 tbsp. granulated sugar

Method

1. preheat oven to 180 deg C/Gas 4. grease and line a loose based, round, deep cake tin
2. place the butter, caster sugar and lemon zest in a large bowl and beat until pale and fluffy
3. gradually add the eggs, whisking well between additions. when you whisk in the last egg, add 2 tbsp. of the flour as well to prevent curdling
4. sift in the remaining flour, then gently fold it in with a metal spoon along with the water.
5. spoon into the tin, level it off and bake for 45-50 minuts or until it is shrinking away from the sides of the tin.
6. leave to cool in the tin for 5 minutes
7. sieve the lemon juice to remove the bits then stir the cordial into the juice to make a syrup.
8. use a fine skewer (lidi satay) to prick the cake all over, then pour over the syrup and sprinkle with sugar, it should in in but still leae a crunchy crust
9. leave to cool completely before removing the cake from the tin.