Why not make a simple syrup using your favourite liqueur, adding a hint of extra flavour to your cakes.
For the Syrup
- 110ml Water
- 90g caster sugar
- 1 peel of lemon zest
- 1/2 vanilla pod split down the centre.
- 80ml of your favourite liqueur.
Method for the Syrup
- Put the water, sugar and lemon zest in a saucepan. Scrape the seeds from the vanilla pod and add the seeds and empty pod to the saucepan.
- Boil for 3 mins to syrup consistency.
- Take off the heat and add your Liqueur ( today I am using Pimms ). Leave to cool.
This syrup is suitable for brushing over, still warm, Loaf Cakes, several times. Making tiny holes with a skewer will help the syrup penetrate through the depths. Leave the cake in the tin to soak up all the flavours before turing out onto a wired wrack.
Also suitable for brushing over several layers of cake sponge before adding fillings and sandwiching them together.
Add a couple of tablespoons of syrup to fresh strawberries and use to sandwich your sponge layers together.
You can of course go the whole hog and add undiluted Liqueur to your sponge cakes. But for a subtle flavour I suggest a syrup instead.
Keep any leftover syrup in the fridge and use within a week or double up the quantities and bottle in your favourite jars, remembering to sterilise them before you do.