Late last night I listened to Nigella Lawson's Literary Luncheon on The Nightlife radio programme with Tony Delroy. This morning I was thinking about the letter 'G' for my recipe, and with Nigella on my mind I decided upon her Sticky Gingerbread Cake.
Truly this is the easiest of recipes and the tastiest of cakes. It improves with age and can be stored frozen too. It can be a plain or iced cake, and I think it would make a lovely pudding with custard and stewed apple. But that's just me!!
All you need to make this is a saucepan for the stove and one or two bowls, so the washing up is a breeze.
Gingerbread Cake, Sticky makes 20 pieces
- 150g butter
- 200g golden syrup
- 200g treacle
- 125 dark brown sugar - no muscovado to be had here
- 2 tspn finely grated fresh ginger
- 1 tspn ground ginger
- 1 tspn ground cinnamon
- 1/4 tspn ground cloves
- 1 tspn bicarbonate of soda dissolved in 60ml warm water
- 250ml full fat milk
- 2 eggs
- 300g plain flour, sifted
Preheat the oven to 170*C and grease and line a 30 x 20 x 5cm tray with baking paper. I use the disposable aluminium baking trays from the supermarket when I am taking a cake somewhere. I like to line them because I don't like my gingerbread cake to touch the aluminium.
Remove the saucepan from the heat and stir in the milky mixture and mix well. Then pour the liquid ingredients into the flour and beat until it is very well combined. There may be little lumps and fibres, but this is the fresh ginger. The batter is very liquid, really runny, so do not panic or worry.
Check after 45 minutes. The cake is cooked if the top springs back when lightly pressed, it is firm in the centre and has come slightly away from the tray at the edges. The cake today took 50 minutes.