Citrus Streusel Drizzle Cake (adapted from The English Kitchen)
Printable Recipe
1 cup self-raising flour
1/2 cup softened butter
heaping 1/2 cup caster/ultrafine sugar
2 heaped Tb of good quality lemon curd
2 large eggs
1 tsp vanilla
zest of 1 lemon and 1 tsp orange zest
juice of 1/2 lemon
Streusel:
4 Tb granulated sugar
6 Tb flour
2 Tb cold butter
1 Tb orange zest, and zest from 1 lemon
1 TBS chopped candied ginger
Glaze:
1 cup powdered sugar
the juice of 1/2 lemon, plus 1-2 Tb fresh-squeezed orange juice
Preheat the oven to 325. Butter/line a medium sized loaf pan.
Put all of your streusel ingredients into a food processor. (Or mixer) Blitz until it clumps. Remove and set aside. Wipe out the processor. Add all of the cake ingredients and blitze for 2 minutes. Pour batter into the prepared loaf pan. Smooth over the top. Sprinkle with the streusel. (Easy, huh??)
Bake for 30 to 45 minutes until the cake is well risen and golden. A toothpick inserted in the center should come out clean. Allow to cool completely in the pan. Once it is cool, lift out onto a wire rack. Whisk the glaze ingredients together only adding enough juice to give you a drizzle-able consistency. Drizzle this over the top of the cake. Allow to set completely before serving.