Christmas and cake have always been mutually inclusive in my head, ever since I had my first bite of plum cake I suppose, twenty years and counting, not a year has passed that I haven't baked an intoxicated and sinful Christmas Cake. This however has never stopped me from making a new Christmas special recipe in addition to my all time favourite.
Winters mean a time for hot chocolates, snugly blankets, book reads on overdrive and spicing most food that hits my throat with a good dose of ginger.
I suppose its my Zoroastrian genes which make me a ginger lover. This blogs' archives are testimony to that love, seek and you shall find many a ginger recipe that I have created over the years.
This year, I prepared a gingerbread cake, frosted it with simple powdered whipping cream spiced with freshly squeezed ginger root juice and decorated it with gingerbread cookies and though I made it for the mister's birthday, it was my own way to heralding in the most wonderful time of the year.
Read on for the recipe
Yeilds: Two 5 inch layers
You will need:
Dry ingredientsAll purpose flour - 11⁄4 cups
Baking Soda - ½ teaspoon
Ginger powder - 2 teaspoons
Cinnamon powder - ½ teaspoon
Clove powder - 1⁄4 teaspoon
Salt - a pinch
Wet ingredients
Butter - 1⁄4 cup (57 grams) softened
Castor sugar - 1⁄4 cup
Molasses - 1⁄2 cup
Apple puree - 1⁄4 cup
Additional
Hot water - 1⁄2 cup
Method:
In a bowl combine all the 'wet ingredients' and whisk till light and fluffy in texture.
In another bowl whisk together all the 'Dry ingredients'.
Now fold the dry ingredients into the wet ingredients using a spatula, in three batches, till all the flour is mixed in well.
Lastly add in hot water and combine well, this helps keep your cake moist and soft.
Pour the batter equally between two pre lined 5 inch baking tins and bake @160 degrees Celcius for 20 minutes or till a skewer inserted in the center comes out clean.
Allow to cool down completely and frost using a 50 gram packet of powdered whipping cream.
Enjoy!
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