The proof of the pudding (or cake) is in the eating. That said, sometimes its good to get the other senses involved. Its been a right old miserable weekend and when its wet and cold, its nice to fill the house with the nice warming smell of baking, followed by the all important eating!
So today I made a ginger cake. I’ve made it before, its an excellent cake, which I previously made without icing. But I also have a recipe for ginger cupcakes with fudge icing so I thought I’d try a bit of a recipe combo and see what happened. The verdict? Well, according to my chief taster (Mr. Bandit) it was ‘mmmmmmmm nomnomnommmmm’. I think that’s a thumbs up. Personally, I think its rather nice without any icing too, and its so moist and sticky that it doesn’t need any icing. But then again, when is icing really a necessity? Either way its very yummy!
The best thing about this cake (other than the taste) is the amazing smell as its cooking; a heady mix of ginger, golden syrup and cinnamon. Eat it still warm and a little squidgy and it’s a delight for the fingers and the taste buds. And before I get all Nigella on you, I’ll pass on the recipe…..
The most critical part of this cake is the tin preparation. The cake is sticky and fragile, so make sure you grease and line the tin (base and sides). I ran out of baking paper and only lined the base so my cake sides didn’t come out as smooth as I would have liked. If you’re icing it, its not such a big deal but if you want to serve it plain, its worth making the effort to keep it looking nice.
- heat the oven to 150c (fan oven). Grease and line your tin/s – I make two 20cm cakes and freeze one but you can make one bigger cake (26cm) and just adjust the cooking time.
- Then melt a 250g block of margarine, 50g of butter and 400g of golden syrup in a pan on a low heat. You don’t want it to cook, just melt all together. TOP TIP: Brush some oil round the bowl and spoon you use for measuring the golden syrup. The syrup will then run off the spoon/out the bowl easily without the mad sticky mess that usually comes with golden syrup. Also, you can make this entirely with margarine, in fact the original recipe I used didn’t include any butter, but I like it. Don’t try and use all butter though, it’ll be far too rich. Don’t worry, the cake doesn’t come out tasting margarine-y.
- Use a food mixer and throw into it/a bowl 130g plain flour, 225g self raising flour, 110g of light brown sugar (caster sugar would work fine and dark muscavado sugar would make it a darker and richer cake) a pinch of salt and a big teaspoon each of cinnamon and ginger. Give it all a mix!
- Beat an egg and then throw that into the mix and give it another whizz round in the mixer.
- With the mixer running, poor in the melted marg/butter/syrup mixture and keep whizzing!
- Poor 175ml of warm water over 1 and a half teaspoons of bicarbonate of soda and then poor that into the mixer as well.
- When everything is thoroughly mixed poor it into the tin/tins. Don’t worry about the consistency – its a very runny mix!
While its cooking it looks a bit like an aero as the light mixture cooks in all those lovely air bubbles. This is after about 20 minutes. The smell is amazing.
- If you’re cooking two 20cm cakes cook them at 150c for 50 minutes and then poke them with a skewer. If the skewer comes out clean, they’re done! Otherwise give it another 5-10 minutes and then check again. The very centre of the cake will still look a bit undercooked and will be very springy, but it hardens as it cools. If you’re cooking one big cake, give it an hour and then check. The cake goes a very dark brown and the top will be very sticky.
- When they’re done, leave in the tin/s on a rack for 10 mins. I would suggest that, unless you’re going to freeze the cake, keep it/them on the base of the tin. Its a fragile cake and getting it off the base is tricky. I suggest getting a small upturned bowl on the worktop, place the cake tin on top and then push the sides of the tin down, rather than trying to push the cake up. If you don’t fancy icing the cake, its rather nice still a bit warm, maybe with some ice-cream. Otherwise, leave it to cool ready for icing.
- If you are very greedy (and I am very greedy so I can attest to the fact that there is nothing wrong with that!) then here’s a recipe for a fudge icing. This is very sweet, so I haven’t made too much. The following ingredients are for icing one 20cm cake. Just double it for a bigger cake.
- Melt 25g butter and 50g light brown sugar in a pan. Unlike with the cake, you do want this to boil. When its boiling add 2 generous tablespoons of single cream and turn it down to a simmer. Give it the occasional stir but let it simmer for 5 minutes.
- Turn off the heat and beat in 100g of sifted icing sugar until smooth.
- Now, the important thing about this icing is speed. As soon as its make you need to get it on the cake. It starts setting the minute it leaves the warm pan. I suggest taking a big spoon and spreading it a dollop at a time round the cake, rather than pouring it all on the cake at once, because you’ll just get an icing mountain in the middle of the cake.
- Before it goes completely hard you can sprinkle on some chopped nuts (I used walnuts – I’m still trying to get shot of my passover stash of nuts) or chopped up stem ginger to cut the sweetness of the icing and add another gingery hit.
This recipe is based on one I found in Good Food magazine, which apparently is a wartime cake – hence the use of margarine rather than butter.
Finally, eat, smell, enjoy.
Happy sunday baking one and all.