There is something I want to write about at the moment but just CAN’T. Because they are super top secret! Not just secret, totally utterly if-I-told-you-I-would-have-to-kill-you kinda secret. I know, it makes a pretty rubbish blog post me writing about something that I can’t tell you but I am unable to think about much else right now so all I can offer you right now is a rather delightful cake recipe and the promise that in the coming weeks hopefully I can divulge further information… Why is it that every time you have something you can’t speak about you just want to shout it from the roof tops?!
This weekend is the return of Hollylovescake to Ascot farmers market! I will be there from 9am-1pm on Sunday 15th selling my best selling gluten free mud cake, honey and rye chocolate hob nobs amongst others. This months seasonal special will be this weeks recipe, sticky ginger cake (I am loving the stall but I def need to fit in a bit better, buy a bum bag for my change, some fingerless gloves, a flat cap, develop a Cockney accent…?)
This ginger cake is a real Autumnal warmer! It is sticky and full of spicey ginger, it really packs a punch as it has grated fresh ginger plus powdered and stem ginger. This cake gets better with age due to the use of dark muscavado sugar and the two syrups, golden and treacle (don’t touch your hair when messing with treacle, I learnt the hard way…) and is often improved when left over night. I used cream cheese to make the icing so it wasn’t cloyingly sweet, it helps balance out the richness of the sponge. I decorated it with a ginger and pistachio brittle (I’m having a real moment with pistachios at the moment), balls of stem ginger and some powdered pistachios (made by whizzing up pistachios in the NutriBullet).
Ingredients for one 8 inch round layer of cake
- 125g salted butter
- 100g dark muscovado sugar
- 125g golden syrup
- 125g black treacle
- 125g plain flour
- 125g rye/spelt flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 4 tsp ground ginger
- 1 thumb size piece of ginger, grated
- 1 large egg
- 250ml full fat milk
Cream cheese icing
- 150g full fat cream cheese
- 250g unsalted softened butter
- 350g icing sugar
- 20g butter
- 250g dark muscavado sugar
- 2 teaspoons ginger
- 100g chopped pistachios
- Preheat oven to 180C. Grease and line an 8 inch round cake tin
- Melt the sugar, syrups and butter together in a large pan over a medium heat, stirring occasionally with a wooden spoon or spatula. Once everything has dissolved and combined, add the grated ginger root, remove from the heat and cool slightly.
- Sift all the dry ingredients into a large bowl. Measure the milk into a jug and beat in the egg. Pour the syrup mixture from the pan into a large mixing bowl. Add the milk and egg mixture plus the flour mixture, a third at a time until all ingredients are combined and you have a smooth mixture.
- Pour into your prepared cake tin and place in the oven. Bake for around 45-50 minutes, until springy to the touch and a skewer pushed into the centre of the cakes comes out fairly clean. Leave to cool completely in tin before decorating
- Make the icing by beating your butter until smooth. Add the cream cheese and beat again. Sift in the icing sugar bit by bit until desired sweetness is achieved, you may need a little less or a little more sugar than stated.
- Make the brittle by melting the butter over a low to medium heat. Add the sugar and continue to heat while stirring, it will clump together at first but stick with it. Once the sugar has turned to liquid, add the ginger, then pour onto a slightly greased baking tray, working fast before it sets. Smooth it out so it is thin and scatter with pistachios and press on top slightly to make sure the nuts stick. Allow to cool completely before breaking into bits and decorating your cake with.
- Once the sponges are cooled, slather with the icing, stack the sponges and cover the top with your delicious homemade brittle.