A Former Recipe of the Month from Jane Asher

Exclusively for you Jane Asher has created a unique and tasty recipe which can be made from one of her wonderful baking mixes. Previous recipes are available here - archived recipes

Crunchy Lemon and Ginger Sponge!

You will need:

Jane Asher Lemon Drizzle Cake Mix
40g butter/margarine
145ml (5 fl oz) Water
120g Gingernut Biscuits
2 Medium Eggs
45ml (3 tablespoons) Vegetable Oil
1 Lemon Optional

Loaf Tin – approximately 17cm x 8.5cm x 10cm
Electric Whisk
Wooden Spoon
Large Mixing Bowl
Cooling Rack
Rolling Pin
Strong Sandwich Bag
Greaseproof Paper

METHOD:

Please note that cooking appliances may vary. These instructions are given only as a guide.

1. Pre-heat oven to 180°C (160°C for a fan oven) /350°F/Gas Mark 4.
2. Crush 100g Gingernut biscuits by placing in a strong sandwich bag and hitting with a rolling pin until resembles breadcrumbs.
3. Empty the biscuit crumbs into a large mixing bowl along with the contents of the Lemon Cake sachet, 2 medium eggs, 145ml (5 fl oz) water, 45ml (3 tablespoons) oil and the contents of one of the lemon juice sachets. NOTE- For a more lemony flavour add the zest of 1 lemon.
4. Whisk on slow speed for 30 seconds then continue on medium speed for 2 minutes.
5. Empty the mixture into a greased and lined loaf tin and level out.
6. Bake in the centre of the oven for 35 to 45 minutes until firm and springs back when lightly touched.
7. Meanwhile prepare the topping by creaming 40g butter/ margarine until light and fluffy while gradually adding the contents of the lemon filling sachet. Mix until a spreadable consistency is achieved.
   PLEASE NOTE - One of the lemon juice sachets and the icing sachet are not needed for this recipe.
8. When cooked remove the sponge from the oven and allow to cool in the tin for half an hour. Carefully remove from the tin and allow to cool completely on a cooling rack.
9. Spread the topping evenly over the top of the sponge and sprinkle with 20g of crushed Gingernut biscuits.