MOSCOW MULE LOAF

We’ve turned the key flavours of spicy ginger beer, lime and vodka into an easy-to-make loaf – you’ll love this zingy citrus twist on ginger cake.

Hands-on time 10min. Cooking time 1hr 5min. Serves 10

for the cake Zest and juice 2 limes

✶ 200g (7oz) unsalted

✶ butter, softened 200g (7oz) light

✶ brown muscovado sugar, plus 2tbsp 1tsp vanilla

✶ bean paste 4 medium eggs,

✶ beaten 200g (7oz)

✶ self-raising flour

½tsp baking powder

✶ 1½tsp ground ginger

✶ 75ml (3fl oz) vodka,

✶ plus 1tbsp 3 balls stem ginger,

✶ finely chopped, plus 3tbsp syrup 2tbsp demerara

✶ sugar 40g (1½oz)

✶ crystallised ginger, chopped

1 Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 900g (2lb) loaf tin with baking parchment. Zest the limes and keep in damp kitchen paper in the fridge – you’ll use this later to decorate the cake.

2 In a large bowl, beat the butter, 200g (7oz) sugar and vanilla with a handheld whisk until light and fluffy. Gradually add the eggs. If the mixture begins to split, whisk in 1tbsp of flour.

3 Fold in the remaining flour, baking powder, ground ginger and lime juice followed by the vodka and chopped stem ginger. Spoon into the tin, sprinkle over half the demerara sugar and bake for 55-60min or until a skewer inserted into the centre comes out clean.

4 While the cake is baking, make the syrup: in a small pan, gently dissolve the 2tbsp light brown muscovado sugar in 2tbsp water, add most of the lime zest and turn up the heat to a simmer. Stir until the syrup has reduced and thickened, then stir through stem ginger syrup and extra 1tbsp vodka.

5 Once baked, leave cake in the tin and set on a wire rack. Using a skewer, prick all over and drizzle over 3tbsp of warm syrup, sprinkle with the rest of the demerara sugar, then leave in the tin to cool. Turn out on to a plate, top with crystallised ginger and spoon over remaining syrup and lime zest.

PER SERVING 387cals, 5g protein, 19g fat (11g saturates), 45g carbs (29g total sugars), 1g fibre