It’s been cold around these parts recently and I’ve got to say that after an exceptionally mild December and January this has been a little shocking to the system. (Hey, I’m British…we talk about the weather 😀 ).
Cold and frosty mornings, grey afternoons and icy evenings have triggered cravings for squishy, sticky ginger cake, thrumming with warm spices and satisfyingly substantial.
Wanna try some?
300g self raising gluten free flour
2-3 teaspoons ground ginger
1 teaspoon ground mixed spice
250ml full fat milk (it has to be full fat!)
2 large eggs
200g golden syrup
200g black treacle
120g brown sugar (the darker and more ‘treacley’ the better – muscovado is ideal)
1 teaspoon bicarbonate of soda, mixed with 2 tablespoons hot water
For the Icing (which is not at all necessary but I like it!)
Fresh lemon juice – about 3 teaspoons
Icing sugar – about 4 tablespoons
Grease your baking tin (a 20cm square cake tin is a good size) and line with baking parchment.
Preheat the oven to gas mark 3/170°C/325°F
Put the flour, ground ginger and ground spice into a largeish mixing bowl and make a well in the middle – set to one side.
Lightly beat eggs and milk together – set to one side.
Melt the butter, sugar, syrup and treacle in a saucepan over a low heat.
Remove from heat, then mix in the beaten egg and milk, and the dissolved bicarbonate of soda.
Using a hand whisk to mix, slowly and steadily pour the the liquid ingredients into the flour, continuing to beat until smooth. The best way to avoid lumpy bits is to make a thick paste with a small amount of the liquid and then slowly whisk in the rest – don’t dump the whole lot in at once or you’ll be chasing little flour capsules for ages!
This is a very runny batter so don’t worry – improbable as it seems, that liquid mix will firm up and become gingerbread 🙂
It will start bubbling and fizzing as the bicarbonate of soda begins to react, so you need to move quickly to make sure you don’t lose precious ‘lift’ for your cake.
Pour into the prepared tin and bake for 45–60 minutes until well risen and firm to the touch. To decide if it’s done, use a finger to gently press the cake – if it’s springy, it’s done. If you use the toothpick test and your toothpick comes out clean, you’ve over baked it.
Leave in the tin to cool before carefully turning out and removing baking parchment.
To make the icing: mix lemon juice with icing sugar until you reach the desired consistency (about the consistency of pouring cream). When you’re happy, drizzle over the gingerbread.
Let icing set before cutting into squares. As you can see, because the top of the gingerbread is sticky it will discolour your icing – it doesn’t affect taste!
If you fancy a steaming mug of luxurious, thick hot chocolate to go with this, you should look here 🙂