Now that I have started, I can't get enough of ginger love.
This recipe is more like a loaf, like gingerbread. It is yummy with a few lashings of butter for breakfast (naughty), or a wee afternoon snack. It would even be nice with a cup of chopped up pecans or walnuts baked in mmmmmm. It is from 'Second Helping' the sequel to 'Ladies, a Plate' from Alexa Johnston. They are beautiful cookbooks full of the sorts of kiwi baking your grandma would have whipped up.
Mollie Newell's Ginger Cake
300g flour (try and use a special cake flour, it helps with the texture)
140g Sugar
1t baking powder
1t baking soda
2t ground ginger
1/2t mixed spice
1/2t cinnamon
2 eggs
200ml milk
225g butter
275g (about a cup) golden syrup
Grease two loaf tins or a cake tin with butter and flour. Preheat oven to 180degrees.
But the golden syrup and butter in a bowl over some simmering water until the butter melts.
Put all the dry ingredients into a mixing bowl and mix up. There is a tip in the book to use a metal whisk for this which was quite helpful.
Beat the eggs in a different bowl and slowly add the milk. Tip them into the dry ingredients and mix lightly.
Add the butter and golden syrup. The batter with be quite runny.
Tip it into the tin or tins. Bake for 45 min. Rotate after 30min. It is ready when the cake smells cooked and springs back when you push the centre gently with your finger. Leave to cool for 15min before you turn it out of the tin.
And now you have yummy ginger cake. There is just something about ginger it that makes me feel all warm and cosey. I was also thinking that a nice apple or pear toffee crust like on the Pear and Ginger cake recipe I put up a few weeks ago would work quite nicely with this guy. Something to experiment with.
