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| Sunflowers |
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.
Ooops.
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.
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| lemons |
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| Ginger |
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.
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| Fresh gingerbread |
Nigella’s
FRESH GINGERBREAD
WITH
LEMON ICING
Preparation
time 10 minutes
Serves
20 pieces
Cooking
time 45 minutes
INGREDIENTS:
CAKE
150g unsalted butter
125g muscovada sugar
200g golden syrup
200g black treacle
2 tsp fresh chopped ginger
1 tsp ground cinnamon
250ml milk
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!
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| Fresh gingerbread with lemon icing |
Not sure it will help cure my cold but it goes well with the hot lemon and honey drinks!
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