Tuesday, 23 October 2012

Moorishly Delicious Gingerbread Cake

As you may have noticed I made some Gingerbread Cookies for the first time last week.  I had some ingredients left over and thought it would be nice to find a Gingerbread Cake recipe to use them.  I came across this recipe from The English Kitchen.  She claimed it was the "Worlds Best Gingerbread Cake" so it is the one I decided to try.  I had to change a few ingredients as I did not have them to hand but have to say it came out simply DELICIOUS!  Seroiusly, give it a go, you won't be disappointed.

Gingerbread Cake
170g / 6 oz Golden syrup
3/4 tsp of bicarbonate of soda
295g / 10 oz boiling water 
1.5 tsp ground ginger
1.5 tsp ground cinnamon
240g / 8.5oz plain flour 
2 1/4 tsp baking powder
1/4 tsp salt

6 TBS butter, softened
158g / 5.6 ounces dark Muscovado sugar 
1 large free range egg at room temperature

Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9 inch square baking tin. Set aside.

Add the syrup  and bicarbonate of soda to the boiling water. Set aside and let cool to room temperature.

Whisk together the flour, spices, baking powder and salt. Set aside. 

Cream together the butter and brown sugar until light and fluffy. Beat the egg with a fork, and then beat it into the creamed mixture a little bit at a time. 

On low speed add the cooled syrup mixture to the creamed mixture. Stir in the dry ingredients only to blend. The mixture will look runny/watery.

Pour into the prepared baking tin.  

Bake for 30 to 40 minutes, until well risen and the top springs back when lightly touched, or a toothpick inserted into the centre comes out clean.

Serve with Spiced Lemon Sauce

100g / 3.5 ounces caster sugar 
1 TBS cornflour (cornstarch)
pinch salt
1/4 tsp freshly grated nutmeg
250ml of boiling water 
1 TBS butter
1 tsp finely grated fresh lemon zest
the juice of one lemon

Whisk the sugar, nutmeg, salt and cornflour together in a saucepan. Slowly whisk in the boiling water. Cook until thickened, whisking constantly. Whisk in the butter, lemon zest and lemon juice. Remove from the burner and keep warm. Serve spooned over squares of the gingerbread.

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