Lemon, honey and Earl Grey loaf

This lemony bake is naturally delicious.

Serves 10 • Ready in 1 hr 20 mins, plus cooling and infusing

For the syrup:

Juice of 2 lemons

2tbsp honey

For the cake:

125g butter, softened

125g organic honey

2 eggs

135g plain flour

½tsp baking powder

¼tsp bicarbonate of soda

45ml soured cream

Chocolate shavings, to decorate For the ganache:

200g dark chocolate

200ml whipping cream

2 Earl Grey tea bags

You will need:

900g loaf tin, lined with baking parchment

1 Heat the oven to 160C/Gas 3. For the syrup, put the lemon juice, honey and 100ml water in a small pan and bring to the boil. Take off the heat and set aside.

2 For the cake, cream the butter until pale and slowly pour in the honey. Add the eggs, one at a time, and mix until fully combined. Sift together the flour, baking powder, bicarbonate of soda and ¼tsp salt, and fold this through the butter mixture. Then fold in the soured cream.

3 Pour the mix into the loaf tin and bake for 40-45 mins, or until a toothpick comes out clean. Remove from the oven and pour over the lemon syrup. Leave the cake to cool slightly in the tin, then turn out and cool fully on a wire rack.

4 For the ganache, finely chop the chocolate, put it in a bowl and set aside. Heat the cream in a saucepan, add the Earl Grey tea bags and leave to infuse for 30 mins. Discard the tea bags.

5 Reheat the cream until it just starts to steam, then pour it over the chocolate and whisk gently until smooth and glossy. Allow the mix to cool and firm up a little. Pour the ganache over the cake and decorate with chocolate shavings.

Per serving: 398 cals, 26g fat, 16g sat fat, 35g carbs

TIP: Use a mandoline to save time and get the apples wafer thin