Aaaaa I can smell this cooking while I write this post. I
find ginger such a comforting smell; so warm and spicy. I wanted to use fresh
ginger in a cake so I bought some and experimented with a recipe from my cake sand slices recipe book. It’s adapted from a gingerbread apricot upside-down
cake which I have to say sounds wonderful so I will probably be trying this out
soon!
Here is the recipe I used to make an 8 inch round cake:
175 g unsalted butter
125 ml water
90 g golden syrup
165 g soft brown sugar
185 g self raising flour, sieved
About a thumb sized piece of fresh ginger (not very accurate
I know but it really is down to personal choice about how gingery you want your
cake to be!)
½ tsp nutmeg
Heat the oven to 180oC (or 355oF -
I’ve moved again so I’m back to an electric oven but fortunately this one works
better than the last one I had!)
Brush an 8 inch (20 cm) round cake tin (I used silicone)
with a little oil and dust with flour, shaking out the excess.
Heat the butter, water and syrup in a small saucepan until
the butter has melted. Mix the dry ingredients together in a large bowl. Grate
in all the ginger (it’s quite hard but stick with it – it’s worth it!). Pour
the wet mixture into the flour and sugar mixture and stir well until combined.
Spoon the mix into the cake tin and bake in the oven for about 40 minutes until
a cocktail stick comes out cleanly from the highest part of the cake. Leave to
cool in the tin for about 15 minutes, turn out onto a plate or cake stand and
simply dust with icing sugar.
And here are the scrumptious results!
Sorry it's been so long since I last posted...again! Life just seems to get in the way sometimes! Hopefully I'll be a bit more on top of everything from now on :)
Lizzi :)
