A rich dark-crumbed cake with a gentle hint of spice. Drizzle cakes are light and delicate, with a citrus syrup spooned over them and only a little thin glaze on top to finish. Drizzle cakes are usually only five or six centimetres high, so that the syrup soaks right through the crumb and delivers a zesty sharp flavour in every bite.
100g unsalted butter
50ml sunflower oil
200g dark brown sugar
100g mashed banana
50ml double cream
zest of two limes
1 tsp ground allspice or cinnamon
3 eggs (180g)
50g desiccated coconut
100g plain flour
1 tsp baking powder
2-3 tbsp coconut flakes
For the syrup
30ml lime juice
30g castor sugar
For the glaze
50g icing sugar
2-3 tsp lime juice
1. Line the base and sides of a 22-centimetre cake tin with non-stick paper and heat the oven to 170C (150C fan-forced).
2. Put the butter, oil, sugar, banana, zest and cream in a mixing bowl and beat on high speed for two to three minutes until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the desiccated coconut. Sift the flour and baking powder and stir in to mix. Spoon batter into the prepared tin, smooth the top and bake for about 40 minutes or until a skewer poked in comes out clean.
4. Heat the syrup ingredients in a cup in a microwave or in a small saucepan. While the cake is still warm, make holes in the top of the cake with a toothpick and spoon the syrup over.
5. When the cake has cooled, remove from the tin and place on a plate, then beat together the glaze ingredients and smooth this sparingly over the top with the back of a spoon and sprinkle coconut flakes over cake.
If you like this recipe, try my triple lemon drizzle cake.
Find more of Dan Lepard's recipes in the Good Food Favourite Recipes cookbook.