Hana’s tasty homemade Gingerbread
I’m feeling a bit under the weather today, so this post its going to be Hana’s kitchen as she takes over and bakes a lovely Gingerbread for a charity bake sale. The rich smell of the bubbling sugar and spices coming from the kitchen as it’s cooking take me back to being a little boy and having afternoon tea with Gingerbread at my Great Grandfathers.
The Gingerbread recipe is adapted from Hana’s Nigella Lawson cook book, Feast. Having baked the Gingerbread before Hana altered the recipe and doubled up the quantity of all the spices and left out the Chocolate chips (don’t worry there is still chocolate icing). For the Chocolate Icing we used half quantities as this was more than enough. This made the cake wonderfully rich and warming, perfect with a cup of Coffee for an autumn evening when your under the weather.
The recipe fills a medium sized roasting tin and makes about 12 nice sized slabs.
For the Gingerbread
175g Unsalted butter
125g Dark Muscovado Sugar
2 Tablespoons Caster Sugar
200g Golden Syrup
200g Black Treacle of Molasses
1/2tsp Ground Cloves
2tsp Ground Cinnamon4ysp Ground Ginger
1 1/4tsp Bicarbonate of Soda
2 tbsp Warm Water
275g Plain Flour
For the Icing
125 Icing Sugar
15g Unsalted Butter
30ml Ginger Ale
Preheat the oven to gas mark 3/170c. Use a Roasting Tin, approximately 30 x 20 x 5cm deep and line it with baking parchment.
In a large saucepan gently melt the butter, sugars, golden syrup, treacle (or molasses), cinnamon, cloves and ground ginger. Bring to a gentle rolling boil. Mix the Water and bicarbonate of soda in a cup.
Remove the pan from the heat and beat in the eggs, milk and bicarbonate of soda mix. Sift in the flour and cocoa and beat with a wooden spoon to mix together.
Pour the mix into the lined tin and bake for about 45 minutes until risen and firm to the touch. We found that it needed a little more than the 45 minutes, it just depends on your oven; It should be firm and springy on top but moist underneath.
Cool the cake in its tin over a wire rack. This helps it to keep its shape. We cooled it over night before Icing.
To make the Icing melt the butter in a saucepan. Once melted, mix in the cocoa and ginger ale. Whisk in the icing sugar till smooth and shiny.
Remove the cake from the tin and unwrap from the paper. Pour the Icing over the top and spread evenly with the back of a spoon. Allow the Icing to set before cutting into 12 or more portions.
The bake sale went well and they sold a lot of cake raising money, but I did get to have a slice of the ginger bread for myself. Hopefully I will upload some pictures from the bake sale soon.
Gingerbread Cake drizzled with orange glaze (cliftonkitchen.wordpress.com)
Gingerbread Cake (bamitbach.wordpress.com)
Gingerbread Brownies (blogher.com)
Text and images (unless credited) By Russell Bowes