Lemon Verbena cake
Some time ago I posted a link to some Verbena recipes I’d bookmarked in Delicious. A friend of mine had a glut she needed to use up so I nosed around the internet adding recipes that looked worth trying.
My own verbena is now growing like wildfire along with the rest of my balcony plants, so I asked which of the recipes she had used. The Lemon Verbena Bread came back as a clear favourite.
I have to say I agree, it’s a lovely light sponge with a light lemony taste, although I’ve no idea why it’s called a bread – there’s no yeast and nothing bread like about it. The first time round I made it without nuts; the second time I threw in a couple of handfuls of nibbed almonds. I couldn’t tell you which I preferred, both were good – the first went down stormingly well at a house warming party.
The recipe is unclear on a couple of points:
- I recommend warming the glaze ingredients slightly to dissolve the sugar
- A large loaf tin is a 2lb tin (or 1 kilo), small is 1lb (or 500g) and mini are 8oz (or 250g)
Image 4: Adding the syrup
This isn’t a cake Hudson’s will be able to sell – I can’t grow enough Verbena – but I do urge you to try it out at home. And if you don’t have Verbena it’s a good adaptable sponge recipe.