Sunday, 13 January 2008

Piece of cake...






Weekends go far too quickly, don't they? Rob bought these lovely hyacinths for me yesterday on out trip into town to try and find Seville oranges so I could make some marmalade. No luck whatsoever unfortunately. Still, the flowers make up for it. There were two great big bunches, and as a result they are scattered throughout the house. The sweetie jar above worked better than any vases I had because it was a bit shorter...and the ones in the bathroom had to make do with a jam jar.


I did a post a couple of weeks ago on the lovely sticky ginger cake, and had several requests for the recipe. I made some more today and then felt guilty for not sharing it sooner. Recipes are just a pain to type out though, aren't they? I am quite impatient and rubbish at copying things. Here you are though...(I expect you all to make it and want photographic evidence!)


Sticky Ginger Cake

***********************

250g self raising flour

ground ginger-2 level teaspoons

ground cinnamon- half a teaspoon

bicarb soda- a level teaspoon

a pinch of salt (oops-forgot that today!)

golden syrup- 200g (nobody said this was good for your new year diet,did they?)

butter- 125g

syrup from the ginger jar-2 tablespoons

stem ginger in syrup-3 lumps-about 55g-diced up

sultanas-about 2 heaped tablespoons

dark muscavado sugar-125g

large eggs-2

milk-240ml

-You will need a square tin measuring approx 20-22cm, lined with baking parchment or greaseproof paper.

-Set the oven to 180 C or gas mark 4.

-Sift the flour, ground ginger, cinnamon, bicarb and salt.

-melt the golden and ginger syrups withthe butter in a small pan. Add the diced ginger, sugar and sultanas and let it bubble gently for a minute, make sure you stir it gently as well to stop the fruit sticking.

-whisk the eggs and milk together in a bowl

-remove the butter and syrup mixture from the heat and stir into the flour mixture with a big spoon.

-add the milk and eggs and stir really well. There should be no traces of flour.

-the mixture will be quite sloppy, but sloppy is good!

-pour into the lined tin and bake for 35-40 mins. I tend to cover the top of the cake after about 25 minutes with a square of greaproof to stop it browning too much. The cake is done when a skewer comes out clean....

Leave it to cool in the tin, and then carefully lift it out, unwrap the greaseproof and cut into squares. It tastes fabulous a couple of days later as it gets stickier. Rob loves it warmed through with a dollop of custard on top. Keep it wrapped up in greaseproof paper inside a layer of tinfoil. Enjoy!

I hope some of you attempt it, it is really good, and great for lunchboxes! (although I will understand if you don't want to waste it on childrens' lunchboxes. They might not like the bits of ginger either)

14 comments:

Pinkie Cupcake said...

Oooh I got all excited then as I thought I had all the ingredients...but not the ginger in syrup! Oh well, a trip to Waitrose tomorrow beckons. Thanks for the recipe, and the tempting picture. There is nothing so tempting to eat here, I'm tempted to hunt out the cooking chocolate! (well it is Green & Blacks!)

Pinkie Cupcake said...

Just seen your message on my blog -I am more a veggie girl too. I even bought a very expensive juicer a while ago to up my fruit intake (didn't work). I have trouble with oranges - a rather unfortunate accident as a child where I choked on a segment has put me off for life - Orange Juice only!!!

dottycookie said...

Looks yummy! I even have stem ginger that I bought for Christmas and then didn't use, so we might have to have a go tomorrow ...

driftwood said...

I love the flowers in jam jars look - it's what I always do, and it drives my mum mad, she is a flower arranger, and always insists on oasis and fancy arrangements.....
I bet they smell amazing

shabbychic said...

Please can you save me a peice of that ginger cake !, it looks so delicious. Those hyacinths look so pretty especially in the jars too x

The List Writer said...

Hello scary twin-person...I have hyacinths in jars around the house too!!

The similarities end there though today as I cannot abide ginger I'm afraid. G loves it though, so I may have to make him the cake to take into work, or for his birthday or something. It does look VERY tempting.

me said...

A slice of that would go very nice with my coffee!
Am now very hungry!

Dragonfly said...

I just replaced my amaryllis with blue hyacinths along my windowsill and can't wait for them to fill the house with their scent.
I also managed to get my hands on some Seville oranges in Waitrose on Saturday ready to make some marmalade this week.
I agree with The List Writer, there certainly are some scary-twin-people out there in blogland!

Vintage Amethyst said...

Oh my, that looks delicious!
But no, don't tempt me I'm trying to lose my Christmas pounds although you wouldn't think so by my blog! *Giggle*
love Alison x

Alchamillamolly said...

Hi there its me the non mover - have you read my blog lately?? Its still a farce and I am at the end of my tether with the whole thing. please tell me this is not normal.

Ragged Roses said...

Thanks for the recipe, it sounds delicious. I might not have any left to photograph! Love the hyacinths, one of my favourite smells.
Kimx

Tracy said...

Gorgeous hyacinths!! I can almost smell them...ah...That cake looks sooo good. My resolution to cut back on sugar and sweets is not working so far either--LOL! Happy week, my friend ((HUGS))

Hazel Designs said...

Some of the ingredients sound like exotic British fare. For instance, what are sultanas?

Carolyn said...

Looks like a great ginger cake recipe, always popular :)

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