vendredi 23 janvier 2015

Gingercake

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
  1. Preheat the oven to 325F (160C).
  2. Grease a shallow 7-inch (18cm) square cake tin and line with non-stick baking paper.
  3. Sift the flour, ginger, cinnamon and bicarbonate of soda into a bowl, rub in the butter, then stir in the sugar.
  4. Make a well in the center.
  5. Whisk together the eggs, syrup and milk and pour into the bowl, beat until smooth and glossy.
  6. 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.
  7. Cut each pièces of stem ginger into quarters and arrange the pièces on top of the cake.
  8. Sift the icing sugar in a bowl and stir in the ginger syrup and enough lemon juice to make a smooth icing.
  9. Spoon the icing into a greaseproof paper icing bag and drizzle over the top of the cake.
  10. 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