Gingerbread
Some time ago I bought a cute silicone ginger cake mould, which makes 6 gingerbread men shaped cakes. I used it once and it didn't work well, so although I move the mould around, I never really thought about using it in case the same happened.
Today, whilst looking for something to make instead of Bara Brith, I came across a recipe for Gingerbread (cake style). It was in a Jane Asher book (Beautiful Baking) that Mum had given me for a Christmas present. It looked good and i thought it may be denser and, therefore, come out of the mould easier.
Making a cake first time when following a recipe is always time consuming, but I felt I needed to do it 'properly' so that next time I could make the adaptations I wanted to. The only thing I didn't use were sultanas, and I used ground instead of flaked almonds. So, slowly, I made the cake mixture...
Gingerbread
3 tbsp black treacle
2 tbsp golden syrup
125g dark brown sugar
85g butter
225g self-raising flour
1/2 tsp salt
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground clove
1 tsp baking powder
1/2 tsp bicarbonate of soda
30g ground almonds
1 egg, beaten
125ml milk.
Place the treacle, syrup, butter and sugar in a pan and melt together slowly and gently.
Once combined, take off the heat and allow to cool a little.
Combine the dry ingredients and make a well in the centre.
Add the egg and the milk to the syrup mixture, mixing it carefully until it has blended.
Pour this mix into the dry ingredients and keep stirring until you have a smooth batter.
Spoon the mix into a prepared tin, or a mould, if using one.
Bake at 170 C for 40-45 mins, or until the top is firm and the cake springs back when pushed gently.
If you use a tin, the cake will need up to an hour.
Cool a little before removing from the tin and allowing to cool completely.
Now, this is where I still had trouble! The top came away beautifully - I now have 6 lovely gingerbread men, gingerbread biscuit thickness, not the lovely deep little cakes I wanted. The rest of the lovely crumbly cake had to be scooped out of the mould! Not what I had planned. But hey, I am now trying to think of what I can do with the cake 'crumbs' - they are delicious!
So, I recommend the cake, but if you have a mould take care! And if anyone has any tips on getting cake out of the moulds without it sticking, please let me know! It could be third time lucky...
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| My gingerbread mould, complete with smile! |
Making a cake first time when following a recipe is always time consuming, but I felt I needed to do it 'properly' so that next time I could make the adaptations I wanted to. The only thing I didn't use were sultanas, and I used ground instead of flaked almonds. So, slowly, I made the cake mixture...
Gingerbread
3 tbsp black treacle
2 tbsp golden syrup
125g dark brown sugar
85g butter
225g self-raising flour
1/2 tsp salt
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground clove
1 tsp baking powder
1/2 tsp bicarbonate of soda
30g ground almonds
1 egg, beaten
125ml milk.
Place the treacle, syrup, butter and sugar in a pan and melt together slowly and gently.
Once combined, take off the heat and allow to cool a little.
Combine the dry ingredients and make a well in the centre.
Add the egg and the milk to the syrup mixture, mixing it carefully until it has blended.
Pour this mix into the dry ingredients and keep stirring until you have a smooth batter.
Spoon the mix into a prepared tin, or a mould, if using one.
 |
| Placing the mixture into the mould. |
If you use a tin, the cake will need up to an hour.
Cool a little before removing from the tin and allowing to cool completely.
Now, this is where I still had trouble! The top came away beautifully - I now have 6 lovely gingerbread men, gingerbread biscuit thickness, not the lovely deep little cakes I wanted. The rest of the lovely crumbly cake had to be scooped out of the mould! Not what I had planned. But hey, I am now trying to think of what I can do with the cake 'crumbs' - they are delicious!
So, I recommend the cake, but if you have a mould take care! And if anyone has any tips on getting cake out of the moulds without it sticking, please let me know! It could be third time lucky...
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