Citrus and marjoram drizzle cake

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Recipes, Spring, Summer

A perfect alternative to chocolate, this cake makes a wonderful treat for Easter with its lovely spring like citrus zing. Marjoram is not a common herb to use in sweet dishes, but it adds a delicious and unusual twist to the flavour. I’ve made it with normal sugar, stevia and syrup and all work well. This version is dairy free, but you can use butter and cow’s milk instead for a more traditional recipe.

I like to add lots of really lemony glaze to the top of my cake to give it real zing, but you can make it without. 

Vegetarian, dairy free

Print Recipe
Citrus and marjoram drizzle cake
Zingy citrus cake with an unusual herby twist. Dairy free
Course Sweet treats
Cuisine Dairy Free
Prep Time 30 minutes
Cook Time 60 minutes
Servings
cake
Ingredients
For the Glaze
Course Sweet treats
Cuisine Dairy Free
Prep Time 30 minutes
Cook Time 60 minutes
Servings
cake
Ingredients
For the Glaze
Instructions
  1. Preheat the oven to 175C and grease and line a loaf tin.
  2. In a freestanding mixer, or by hand, beat together the syrup, eggs and lime and lemon zests and juices. Sieve in half of the flour and the salt, mixing to combine. Pour in the milk then sieve in the rest of the flour. Mix until combined then slowly pour in the coconut oil whilst continuing to mix. Finally mix in the chopped marjoram.
  3. Transfer to the loaf tin and bake for around 1hour. Check it is cooked by inserting a skewer. Leave for a few seconds then it should come out clean.
  4. While the cake is starting to cool, put the lemon juice and maple syrup for the glaze into a small saucepan. Heat gently and stir until it is just starting to bubble.
  5. Remove the cake from the tin and pour the glaze over the top (make sure it’s somewhere that it doesn’t matter getting sticky!) then leave the cake on a wire rack to cool.
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Citrus and marjoram drizzle cake

comment 0
Recipes, Spring, Summer

A perfect alternative to chocolate, this cake makes a wonderful treat for Easter with its lovely spring like citrus zing. Marjoram is not a common herb to use in sweet dishes, but it adds a delicious and unusual twist to the flavour. I’ve made it with normal sugar, stevia and syrup and all work well. This version is dairy free, but you can use butter and cow’s milk instead for a more traditional recipe.

I like to add lots of really lemony glaze to the top of my cake to give it real zing, but you can make it without. To make the glaze really soak into the cake, prick with a skewer before pouring over.

Print Recipe
Citrus and marjoram drizzle cake
Zingy citrus cake with an unusual herby twist. Dairy free
Course Sweet treats
Cuisine Dairy Free
Prep Time 30 minutes
Cook Time 60 minutes
Servings
cake
Ingredients
For the Glaze
Course Sweet treats
Cuisine Dairy Free
Prep Time 30 minutes
Cook Time 60 minutes
Servings
cake
Ingredients
For the Glaze
Instructions
  1. Preheat the oven to 175C and grease and line a loaf tin.
  2. In a freestanding mixer, or by hand, beat together the syrup, eggs and lime and lemon zests and juices. Sieve in half of the flour and the salt, mixing to combine. Pour in the milk then sieve in the rest of the flour. Mix until combined then slowly pour in the coconut oil whilst continuing to mix. Finally mix in the chopped marjoram.
  3. Transfer to the loaf tin and bake for around 1hour. Check it is cooked by inserting a skewer. Leave for a few seconds then it should come out clean.
  4. While the cake is starting to cool, put the lemon juice and maple syrup for the glaze into a small saucepan. Heat gently and stir until it is just starting to bubble.
  5. Remove the cake from the tin and pour the glaze over the top (make sure it’s somewhere that it doesn’t matter getting sticky!) then leave the cake on a wire rack to cool.
Share this Recipe

 

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