Couperwife Posted October 5, 2009 Share Posted October 5, 2009 that looks just like the real stuff Ive just made this... David Herbert's ginger cake Cakes don't come simpler than this. The recipe is from The Perfect Cookbook by David Herbert (£7.99, Penguin), a stocking-filler of a book full of delightful, straightforward recipes that work every time. Serves 6. 60g butter, cubed 125g golden syrup 100g plain flour 25g self-raising flour 1 tsp bicarbonate of soda 1 heaped tsp ground ginger 1/2 tsp mixed spice 100g caster sugar a pinch of salt 125ml milk 1 egg, beaten Preheat the oven to 170°C/gas mark 3. Thoroughly grease a 23 x 12cm loaf tin and line the base with baking paper. Put the butter and golden syrup in a small saucepan. Melt, stirring occasionally, over a low heat, then remove from the heat. Sift both flours, the soda and the spices into a mixing bowl. Stir in the sugar and salt, then add the milk and egg, and mix until smooth. Gradually add the melted-butter mixture, stirring until well incorporated. Pour the batter into the loaf tin and bake for 50-55 minutes, or until risen and firm to the touch. A skewer inserted into the middle of the cake should come out clean. Allow the cake to cool in the tin for 5 minutes before turning out on to a wire rack to cool. Make a syrup by placing 125g sugar, 125ml water and 1 tbsp very finely grated ginger in a small saucepan. Bring it to the boil and simmer for 5 minutes. Spoon a little syrup over the hot cake and leave to cool. Didnt do the syrup stuff, cos I didnt think we could do the "leave to cool" , it was rather yummy, kev gave me thumbs up I got it from ***this page*** Nigel Slaters Guardian page enjoy cathy x Quote Link to comment Share on other sites More sharing options...
Space Chick Posted October 5, 2009 Share Posted October 5, 2009 Sounds delicious. OH loves ginger, so will adore this Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted October 5, 2009 Share Posted October 5, 2009 ahh perfect - husband loves ginger cake. Thanks. M Quote Link to comment Share on other sites More sharing options...
sparkysmum Posted October 5, 2009 Share Posted October 5, 2009 Mmmmmmmm will do tomorrow. Struggling with diet anyway Ax Quote Link to comment Share on other sites More sharing options...
Space Chick Posted October 7, 2009 Share Posted October 7, 2009 Yum Yum Yum Couperwife Made it and both I and OH love it, thankyou for sharing Quote Link to comment Share on other sites More sharing options...
Couperwife Posted October 8, 2009 Author Share Posted October 8, 2009 you are welcome did you do the syruppy thing? we ate ours (mostly in the first night ) tasted better 2nd day gonna make some more this weekend yummy cathy x Quote Link to comment Share on other sites More sharing options...
Space Chick Posted October 8, 2009 Share Posted October 8, 2009 I took the same logic and you and Kev, no syrup - who's got time to let a cake cool Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted October 9, 2009 Share Posted October 9, 2009 Only thing wrong with ginger cakes is that they taste better after a couple of days' keeping...unfortunately, in this house the terms "cake" and "keeping" are mutually exclusive Quote Link to comment Share on other sites More sharing options...
Couperwife Posted October 9, 2009 Author Share Posted October 9, 2009 I was thinking, that maybe making 5 ( ) and keeping one to see if it kept well and tasted better after 2 days cathy x Quote Link to comment Share on other sites More sharing options...
bluekarin Posted October 9, 2009 Share Posted October 9, 2009 I made this today and my YD, who declared "I don't like ginger cake!" said she really liked it! Its the closest recipe I've ever made to Jamacian Ginger cake. I didn't do the syrupy thing as I don't have any fresh ginger in the house. I also think keeping would make it really nice and sticky. But my house is affected with the same thing as you lot i.e. cake just doesn't last long enough to keep Maybe a batch bake of 5 or so would ensure you'd have one that would keep for a week. Sorry, slightly optimistic there. A couple of days Quote Link to comment Share on other sites More sharing options...
