It is cold, I hear in some parts of the country it is snowing… here it is just cold, but a bitter cold, made colder by the fact that we have just moved house, and the house we have moved into doesn’t have a working boiler! In fact as I sit here next to my small portable radiator dreaming of ginger cake, I am in fact waiting for the boiler man to come around and offer to fit a new working boiler so that I may have heating…
So distract myself from the cold here is an amazingly warming, tasty and indulgent Sticky Toffee Ginger Cake!!
- 350g Plain Flour
- 200g Brown Sugar
- 1 tsp backing powder
- 1/2 tsp bicarbonate soda
- 2 tbsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- pinch of salt
- 225ml boiling water
- 2 tbsp treacle – Tip, put metal tbsp into jug of boiling water, then into treacle jar(stops it being so sticky!)
- 100ml Oil
- Large handful of crystallized ginger
- Golden Syrup
- Margarine for greasing
- Put your oven on to 180c
- Grease your baking tray… I would suggest a large Pyrex dish approx 8in x 8in
- Coat the bottom of the tray with Golden Syrup then sprinkle over your crystallized ginger
- Mix all the wet ingredients together in a jug or bowl.
- Mix together all the dry ingredients them combine wet with dry, then pour over the ginger and golden syrup in the tray.
- Put in oven for approx 35-45mins.
- Tip cake out onto a large plate or board, serve warm – with custard!! (If you don’t tip the cake out when warm, you will need to reheat before you do, because the ginger and toffee will set hard.)
Perfect for family gathers and cold winter nights, (also great reheated in the microwave with custard!)
So this cake is still at the experiment stage, and if anybody tries it please let me know how it turns out and if you changed the recipe in anyway, I am not 100% sure this cake is yet perfect… but I am willing to try it a free times, since the first experiment was very very good!!!
What you Need: Earl Gray Tea Cake
- 1 & 1/2 cups flour
- 1/2 a cup sugar
- 1/2 a cup sunflower oil
- 1/2 a cup cold earl gray tea (strong earl gray tea with loose leaf tea, keep the tea leafs in it, they make the cake look great when mixed inside)
- 1/2 a cup soya milk with 1 tbsp Cinder Vingar (combined)
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp vanilla extract
- 2 tsp egg replacer with 3 tbsp warm water (I am not sure was is necessary but I used it anyway!)
What you Need: Lemon Butter Icing
- Icing sugar
- Fresh Lemon
- Vegan margarine (I use Pure Soya for baking since it has a much milder flavor than something like Vitalite, and is less greasy than Pure Sunflower)
How to make it:
- Pre Heat the oven to 170c Prepare your cake tin
- Combined the soya milk with the cider vinegar to create vegan butter milk.
- Mix the dry ingredients together.
- Mix the wet ingredients together.
- Combine the wet and dry ingredients together slowly.
- Pour into your tin, bake for 30mins or until a toothpick will come out clean.
- Once baked place your cake on a cooling rack and leave for at least 1hr
- Mix together your ingredients to make the icing, since I always make this by eye and mood, and wont say how much to use, but remember the more liquid you use the more icing sugar you will need!!
- Ice cake, maybe a little lemon zest on top to decorate… Enjoy!
The cake I made was good… I think the texture was a little strange, so maybe no egg replacer next time, or maybe more baking powder, or maybe the cooking time was wrong… possibly making the earl gray tea in warm soya milk might work… once I try this again I will know more! An if anybody else does make it let me know how it worked for you!!