As my blog is obviously about FOOD, my first ever post will be showing you how to make delicious "Tacky Gingerbread Cake!"
I decided to make this as previously I'd thought that gingerbread was a biscuit before I actually got the book I found the recipe in! When I made it, instead I found out that it was a light, sticky, slightly spiced cake! I'm sure that I'm not the only one who thought this, and if so please make this using the recipe below; you may like the result better than the traditional biscuit!
Tacky Gingerbread Cake - From "Fast Cakes" by Mary Berry
Making Time - 15mins
Baking Time - 45mins
Ingredients -
- 175g/6oz Plain Flour
- 2tsp Baking Powder
- 2tsp Ground Ginger
- 50g/2oz Margarine or Softened/Butter
- 50g/2oz Soft Brown Sugar
- 1tbsp Black Treacle
- 1tbsp Golden Syrup
- 1tsp Bicarbonate of Soda
- 210ml/7fl.oz Warm Milk
- 2 Eggs, Beaten
- 1 1/2oz/40g Stem Ginger, Finely Chopped
1. Preheat the oven to 160 degrees centigrade/ 140 degrees fan/ Gas mark 3 and grease and line an 8 inch (20cm) baking tin.
2. Sieve the flour, baking powder and ground ginger into a bowl.
3. Cream the margarine and sugar, with the treacle and syrup in a separate bowl.
4. Dissolve the bicarbonate of soda into the milk, then stir into the creamed mixture, along with the flour, eggs and stem ginger. once well blended, turn into your already prepared tin.
5. Bake in the oven for about 45mins until the cake is risen and springy to the touch.
In the recipe it states that you ought to leave it to cool in the tin before eating, but I ate it immediately and it was very nice! Try either way, maybe eat it with ice cream whilst warm!
Please enjoy!!!
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