This cake was made famous by Mary Berry, England's food writer and chef. It is delicious and comforting, in the same way that drizzle is - the soft rain that falls in England and you hardly know its raining. An English friend joked that Australians wouldn't know what drizzle is - our weather is a lot more extreme.
Is a sugar free version possible? I have made two versions -one a conventional cake (see above) and the other a gluten free, lactose free, sugar free version for a friend with several intolerances (see below). When she found out she was diabetic as well as intolerant of dairy and gluten she cried. This was my attempt to cheer her up and say sweet is still possible.
What on earth is monk fruit? The sugar replacement is monk fruit, a fruit harvested by monks in China, and easily available in Woollies. It is O GI and declared safe by Diabetic organisations. It also doesn't taste bitter, or give you flatulence like so many sugar replacements, and of course its natural. It is spoonful by spoonful as sweet as sugar, and is fine in baking. However when you mix it with lemon juice and pour it over a cake it sets hard, as you can see in the cake below, which is my dairy free, gluten free sugar free version. It was soft, and good to eat if you like the taste of coconut ( I used coconut oil). My friend does and she loved it....
Ingredients, alternative version ingredients after the slash
225g butter , softened/ coconut oil or Nuttelex
225g caster sugar/ monkfruit granules (available from IGA and Woolworths)
275g self-raising flour /self raising gluten free flour
2 teaspoons baking powder/ gluten free baking powder
4 eggs/ if you want an egg free version you could use egg replacement, but I haven't tried it in this recipe
4 tablespoons milk/almond milk
finely grated rind of 2 lemons
Lemon drizzle topping
175g (6 oz) granulated sugar
juice of 2 lemons
Heat the oven to 160C and prepare a square cake tin, by greasing well and lining the bottom with baking paper. I made my sugar free lemon drizzle cake in small loaves, so they were easier to freeze for later, using a small loaves tin. You could also use a muffin tin.
Put all the ingredients into a stand mixer or bowl and beat until well mixed.
Scrape the mix into the tin and cook for about 35-40 minutes until golden on top, and cooked when a skewer is inserted into the middle and comes out clean.
Meanwhile prepare the lemon drizzle, and put a cake rack on a tray to catch the drips. When you mix the fruit and lemon juice you may want to use less lemon juice, as the monk fruit seems to be less sweet although it is meant to match sugar in sweetness spoon for spoon.
Turn the cake(s) out when still warm and drizzle with the lemon juice and sugar, coating a number of times. The monk fruit mix will go immediately hard, the other mix won't.