In this recipe, we candy the Preserved Lemons so that they become sweet, salty and sit glistening, atop the icing. The citrus-infused sugar syrup that the lemons are candied in is used as the drizzle, resulting in a moist and zesty cake.
4 Preserved Lemons, sliced into 5mm rounds
190g butter, room temperature and cubed
290g caster sugar
3 large eggs, beaten
2tbsp whole milk
190g self-raising flour
70g icing sugar
Line a loaf tin with greaseproof paper and set your oven to 180C/Fan 160C/Gas Mark 4. In a small bowl, cover the sliced Preserved Lemons with water and set aside.
In a large bowl, using your electric whisk, cream the butter and 190g of caster sugar together until light and fluffy.
With the whisk on a low to medium speed, add in the eggs and milk, whisking until combined. Then sift in the flour, gently whisking to combine and scraping down the sides as you go.
Once combined evenly, spoon the mixture into the loaf tin and place in the oven. Cook for 40 minutes, or until golden on top and a skewer comes out clean when inserted into the centre of the cake. Remove from the oven and leave in the baking tin for ten minutes, then remove from the tin and place on a wire rack to cool.
While the cake is baking, stir together 50ml of water and the remaining caster sugar. Bring to the boil over a high heat, add the Preserved Lemons to the pan and simmer over a medium to high heat for 20 minutes, then remove from the heat and allow to cool. Once cool, remove the candied Lemons from the pan and place on baking parchment, keeping the sugar syrup to one side.
With a fork or cocktail stick, pierce the cake all over and place a baking tray under the wire cooling rack. Then carefully pour the sugar syrup over the cake.
To make the icing, sift 700g icing sugar into a bowl, and slowly add 15ml water, mixing thoroughly each time. Once the cake is completely cooled, slowly pour the icing over, and top with the candied Lemons.