My friend Pamela introduced me to Strawberry & mint Burren Balsamic as it is her favourite addition to Prosecco. I was a bit concerned when I saw her about to add it to my drink but I was pleasantly surprised as it was delicious. I promptly bought some and have been adding it to Prosecco ever since.
It got me thinking what else It could be used in and I decided to try a drizzle cake. Lemon drizzle is a favourite in the Eating Ideas household but I thought this could be a lovely alternative. I have to say, it worked a treat. I served it to some friends and they loved it which is always a good sign!
Dont panic if you don’t have any of the Strawberry + mint balsamic, you can make it as a lemon drizzle cake. Recipe, instructions and substitutions are below the picture gallery.
- 225g very soft butter
- 225g caster sugar
- 4 eggs
- 225g self raising flour
- zest of a lemon
- 4 tbsps Strawberry & mint balsamic (0r make it a lemon drizzle with the juice of a lemon mixed with 85g caster sugar)
- 1 tbsp caster sugar for sprinkling (ignore if you are making the lemon option)
- pre heat the oven to 175C
- grease and line a 2lb baking tin or use a loaf tin liner
- beat together the butter and sugar until pale and creamy
- add the eggs
- mix in the self raising flour and lemon zest
- pour into the lined tin and place in the oven
- bake for around 40-45 minutes. When it is ready the cake will spring back when touched or insert a skewer and it should come out clean. Remove the tin from the oven
- While the cake is still in the tin, skewer all over
- pour over the strawberry & mint burren balsamic (or lemon and sugar mixture)
- Sprinkle the top with caster sugar and allow to cool
- slice, serve and enjoy!
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