Sunday, October 06, 2013

Empty Jar Generating Lemon Loaf Cake

If you have been making much in the way of homemade jam or pickles, you may well have hit the point where you have things you could jam or pickle, but a shortage of jars.

Once you have already hit on all your neighbours, co-workers, friends and family for their empty jars, then there are places that will happily sell you empty jamjars and lids - prices vary from over a quid each (!) down to about 37p if you are prepared to buy by the hundred.

Alternatively, you can wander into any branch of Tesco/Sainsburys/Asda and pick up jam jars with lids for a mere 22p or so each. The catch is that they come filled with a free helping of cheap lemon curd, which you will need to empty out first.

Just scooping it out and throwing it away just seems like ... an unnecessary waste. So some way of using up lots of lemon curd is needed.

Lemon Curd wine would seem a little ill-advised due to the egg content (though at least one person seems to have tried to do that).

And then I found this recipe for a Lemon Loaf Cake on a forum post.

Using up lemon curd at the rate of 1 jarful per loaf, this quick to mix loaf cake is perfect for when you need a few more empty jars in a hurry. The cake freezes well, perfect for later use as trifle sponge, or just to have a cake in the freezer for emergencies.

  • 100g softened butter
  • 75g sugar
  • 175g Plain Flour
  • 3 tsp Baking Powder
  • 2 eggs
  • 1 jar of cheap lemon curd
Grease a 2lb loaf tin and line with a strip of greaseproof paper.
Preheat the oven to 200C.
Measure all ingredients into a large bowl and whisk together with an electric whisk until it forms a light and fluffy cake batter.
Pour the mixture into the loaf tin, smooth out the top, and bake for 40-45 minutes until the loaf is golden on top and a skewer poked into the middle comes out clean.
Cool in the tin for a minute before turning out onto a wire rack and peeling off the paper. Let cool completely before slicing.

Update:

I have also tried making this as a lemon and ginger cake, adding 2 tsp ginger and 1tsp cinnamon to the mixture.

Update 2:

Replacing the jar of lemon curd with a jar of value marmalade, and replacing a couple of tbsp of flour with cocoa powder makes a decent chocolate orange loaf.

Update 3:

Though not quite in the original spirit of emptying a jar of cheap jam... I found Korean Honey Ginger Tea in the local Chinese Supermarket - it consists of finely grated candied root ginger in a sugar/honey syrup flavoured with cinnamon and yet more ginger. Substituting 450g for the jar of lemon curd yields a deliciously moist and fierily gingery cake!