Monday, May 3, 2010

Gingerbread cake

This cake is awesome. I got sooooooooooooo many compliments about it at the weekend that it's quite tempting to start a bakery just selling gingerbread cake... It was even deemed a breakfast food by several people!!

Let's get to it - here's what you need:

Start with setting the oven to 160 degrees fan forced, and greasing and lining a 23cm square tin.
Take 125g of butter:

Chop it, and chuck it in a medium saucepan:

Oh, here are the awesome measuring cups I mentioned in my post about my Melbourne birthday. How cool are they?????? (Thanks Char!!! xx)

There's a 1/4 cup, 1/3 cup, 1/2 cup and 1 cup measure.

Take the 1 cup measure (or any 1 cup measure, really!!), and fill it with golden syrup...

Yuuuuuuuum. How good does this look????? (Or is it just me that thinks that?!)

Dump the golden syrup in with the butter:

Stick them on the stove, and stir until melted:

Once the butter and golden syrup are melted, take them off the heat. Then take a cup of caster sugar:

And dump it in with the melted butter and golden syrup:

Next, take two cups of plain flour and chuck them into a sifter:

Sift the flour into the saucepan:

Stir it all together and try not to drool:

Then dump in a teaspoon of baking soda:

Two teaspoons of ground ginger:

Half a teaspoon of cinnamon:

Half a teaspoon of mixed spice:

And a quarter of a teaspoon of ground cloves:

Mix the spices through, then add two eggs. If the mixture is still hot, the eggs will cook, so you might want to let it sit for a while when you first take it off the stove:

And finally, add three quarters of a cup of milk:

Aaaaaand mix it all through:

And pour it all into the pan:

And stick it in the oven for an hour:

Mmmmmmmmmmmmmm, cake:

After an hour in the oven, stab it a couple of times with a toothpick to make sure it's cooked:

After 5 minutes or so, haul it out of the tin and cool on a wire rack. When it's cooled, peel the baking paper off and stick it on a plate:

And it's time to get icing!! Here's what you need for the vienna cream frosting:

Start with 125g butter. Chop it and stick it in a small mixing bowl:

Beat the butter until it's as white as possible:
Then take 3/4 cup of icing sugar:
And beat it into the butter:
Then take a washed lemon and your trusty Microplane zester. Or, you know, a grater. Either way:

And go crazy!:

Mmmmm, zesty...

Take a teaspoon of the zest and dump it into the bowl:

And two tablespoons of lemon juice:

And give it a quick pulse with the beaters. It'll look a bit curdled, but don't worry - all will be well in the end!:

Then take another 3/4 cup of icing sugar, and gradually beat that in too:

Once it's all mixed together, dump it onto the cake:

Spread the icing across the cake. It'll probably end up thicker in the middle where the cake has a tendency to sink slightly:

Then lightly dust the top of the cake with ground cinnamon:

Then sit back and marvel at how purdy it is:

Check out the lemon zest in the icing!!!

And when you've finished marvelling at it, get a knife, cut it into chunks and try to stop at just one piece!!!
K xx :)

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