March 25, 2013

STUDY BAKE



I'm not really sure how its happened so fast, but I'm almost in the middle of another university trimester, about to hit my first lot of assessments. As I spend time listening to my lectures online I find I have a serious inability to simply listen without doing something else at the same time (sadly, I think its a repercussion of being a generation-Yer).

However, the good news is, now we have a fresh-baked ginger cake for consumption this week. No complaints here. I love ginger, so much so that I may have quadrupled the amount required for this recipe, two teaspoons of ground ginger was hardly enough to call it a ginger cake in my opinion - so here's to hearty autumn flavours!

ingredients
3/4 cup firmly packed brown sugar
3/4 cup plain flour
1/2 cup self-raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons ground ginger (I used approx 3 tablespoons)
1 teaspoon ground cinnamon (I used approx 1 tablespoon)
1/2 teaspoon ground nutmeg
2 eggs
2/3 cup buttermilk

caramel icing
60g butter
1/2 cup firmly packed brown sugar
2 tablespoons milk
3/4 cup icing sugar

1 Preheat oven to 170 °C (150°C fan-forced). Grease deep 20cm ring pan. (I used a 20cm cake pan).
2 Sift dry ingredients into medium bowl. Add remaining ingredients; beat with electric mixed on low speed until ingredients are combined. Increase speed to medium; beat about 2 minutes or until mixture is smooth and paler in colour.
3 Pour mixture into pan; bake about 35 minutes. Stand cake in pan 10 minutes before turning, top-side, onto wire rack to cool.
caramel icing Meanwhile, stir butter, sugar and milk in small saucepan over heat until sugar dissolves; bring to a boil then simmer, stirring, 2 minutes. Remove from heat, stir in sifted icing sugar. Drizzle warm icing over cake.

3 comments:

  1. That looks so, so delicious. Mail me a slice? x

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  2. I've never heard of ginger cake, but I love gingerbread so I imagine I would love this. Would you share the recipe?

    p.s. lovely blog, glad I found it x

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    Replies
    1. Thanks Gaby, I have added the recipe. I hope you enjoy it, this cake didn't last long in our house. x

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