This was the lovely product of Fair Trade fortnight It is gingery and dense, exactly what a ginger cake should be like. I had never used brown sugar for an icing before but I would definitely use it again, I think it would especially taste nice in a coffee cake. So make a good old fashioned loaf, it is the height of classic comfort.
Recipe from Sainsburys Magazine
175 ml whole milk
2 tbsp ground ginger
1 tbsp ground nutmeg, plus extra to finish
1tsp ground cinnamon
75 g dark muscavado sugar
75 g soft unsalted butter
75g black treacle
100g golden syrup
200g self raising flour, sifted
1 tsp bicarbonate of soda
1 medium egg, lightly beaten
For the brown sugar icing
25g very soft unsalted butter
40g dark muscovado sugar
25g icing sugar
1 tbsp double cream
½ tsp vanilla extract
1. Pre-heat the oven to 180oc, fan 160oc, gas 4 and line a 7cm-deep 20cm x 9cm loaf tin with baking paper
2. Put the milk, spices, sugar, butter, treacle and syrup in a large saucepan and slowly bring it to a simmer, stirring. Sift the flour and bicarbonate of soda in to a large mixing bowl. Pour the wet mixture on to the dry ingredients and stir well, add the beaten egg and mix thoroughly.
3. Pour the mixture into the prepared loaf tin and bake for 35 minutes, until a skewer inserted into the middle comes out clean. Leave the cake to cool.
4. To prepare the icing, put all the ingredients in a bowl and beat for 5 minutes until fluffy, spread on top of the cooled cake
No comments:
Post a Comment