For the last week I have been laid low with a stinking cold that just seemed to get worse despite the hot lemon and honey drinks and regular steaming!
As a result I haven’t felt much like cooking let alone making cakes for the after school fix. Consequently yesterday the teens took to the kitchen to ensure they had some good things to eat when they got in this week.
Their first idea was orange and carrot cupcakes.
Sounded great, however much to their frustration, we didn’t have enough carrots.
The rabbit must have been extra hungry this week.
So, after a quick check in the cupboards it was back to the cookery books.
Yes, we had fresh ginger and black treacle, so, they opted for Nigella Lawson’s ginger cake, From HOW TO BE A DOMESTIC GODDESS.
It feels quite Christmassy but is great at any time of the year.
The other good thing is it’s very straightforward to make. You melt the wet ingredients and then stir that into the dry ingredients.
Topped off with lemon icing it’s a perfect blend of dense sticky ginger cake and light tangy sweetness.
It looks and tastes so good, I can see I’m going to be farming out the Christmas baking to them this year.
This is also a brilliant one for cake sales or cake days as the recipe makes at least 20 pieces.
Nigella’s FRESH GINGERBREAD
WITH LEMON ICING
Preparation time 10 minutes
Serves 20 pieces
Cooking time 45 minutes
150g unsalted butter
125g muscovada sugar
200g golden syrup
200g black treacle
2 tsp fresh chopped ginger
1 tsp ground cinnamon
2 large eggs
1 tsp bicarbonate of soda dissolved in 2 tbsp warm water
300g plain flour
ICING: This is my recipe not Nigella’s as I like thick lemony icing
400g icing sugar
Juice of 1 lemon
WHAT TO DO:
1. Pre heat the oven to 170 degrees
2. In a large saucepan melt the butter, sugars, golden syrup, treacle, ginger and cinnamon.
3. When it’s melted remove from the heat and add the milk, eggs and bicarbonate of soda in its water.
4. Put the flour into a bowl and the whisk in the liquid ingredients beating so it is smooth and batter like.
5. Pour this into a baking tin lined with baking parchment and bake for 45 minutes. Stick in a knife or skewer, if it comes out clean it’s done..don't over cook as it’s better when soft not dried out!
6. Let it cool and mix up the icing sugar and lemon juice. When it’s cool, carefully pour the icing on the top and let it set, then, cut up into as many pieces as you want or need!
|Fresh gingerbread with lemon icing|
Not sure it will help cure my cold but it goes well with the hot lemon and honey drinks!