This week, Roy decided that he would like to try out a recipe which he had seen some time ago in one of his cookbooks. Roy often makes gingerbread cookies, but traditional gingerbread is quite different and more like a dense cake. Roy was really intrigued to try out a recipe for this sort of gingerbread, but he needed a ginger lover to share it with. Luckily, he hosted a morning tea for a couple of friends who love ginger, and thought the gingerbread was wonderful. So this week, Roy Creates Deliciously Simple Traditional Gingerbread Cake.
You Will Need:
- 125 grams of butter
- 1/4 of a cup of golden syrup
- 3/4 of a cup of treacle
- 1/2 a cup of milk
- 2 50 gram eggs
- 2 cups of plain flour
- 1/4 of a cup of sugar
- 1 level teaspoon of ground ginger
- 1 level teaspoon of mixed spice
- 1 level teaspoon of bicarb soda
- 1 tablespoon of freshly grated ginger (the fresher and greener the better)
- Lemon icing (made with icing sugar, butter, boiling water and lemon juice or lemon oil)
Method:
- Like a 23 centimetre slice tin with baking paper and preheat the oven to 180 degrees celsius
- Melt together the butter, golden syrup, treacle and milk (Roy did this in a saucepan)
- Beat the eggs and drizzle the syrup mix in, beating all the while to stop the eggs from scrambling.
- Into a clean, large bowl, sift together the flour, ginger, spice, bicarb soda. Add the sugar and mix
- Add the grated ginger to the egg and syrup mix
- Pour the syrup mix into the dry ingredients and beat until everything is well combined and the flour is all incorporated
- Pour the mix into the tin and bake for 50 minutes to an hour, or until a skewer inserted into the centre of the cake comes out clean
- Allow the cake to cool completely
- Ice with lemon icing and, if desired, sprinkle chopped preserved ginger over the cake.