vendredi 23 janvier 2015

Gingercake (Spice of life)


     Three forms of ginger make this ultimate cake for all lovers of this versatile spice.

Makes 12 squares
  • 225 gr self-raising flour
  • 15 ml ground ginger
  • 5 ml cinnamon
  • 2.5 ml bicarbonate of soda
  • 115 gr butter
  • 115 gr light brown sugar
  • 2 eggs
  • 25 ml golden syrup
  • 25 ml milk
For the topping
  • 6 pièces stem ginger, plus 20 ml syrup, from the jar
  • 115 gr icing sugar
  • Lemon juice
Preheat the oven to 325F (160C).
Grease a shallow 7-inch (18cm) square cake tin and line with non-stick baking paper.
Sift the flour, ginger, cinnamon and bicarbonate of soda into a bowl, rub in the butter, then stir in the sugar.
Make a well in the center.
Whisk together the eggs, syrup and milk and pour into the bowl, beat until smooth and glossy.
Spoon into the prepared tin and bake for 45-50 minutes until well risen, leave in the tin for 30 minutes, then remove to a wire rack to cool completely.
Cut each pièces of stem ginger into quarters and arrange the pièces on top of the cake.
Sift the icing sugar in a bowl and stir in the ginger syrup and enough lemon juice to make a smooth icing.
Spoon the icing into a greaseproof paper icing bag and drizzle over the top of the cake.
Leave to set, then cut the cake into squares.
Note : If you don't have self-raising flour, you add 5 ml baking powder for each 125 gr of all-purpose flour. This is as simple as that.
BON APPETIT



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