White is not my colour, it makes me look fat, it gets dirty very very quickly, it is hard to photograph and it doesn't match my admittedly black soul.
So the theme for this months Sugar High Friday, and my first ever, is rather ironical!
However, the instant I saw the theme, I knew what I wanted to bake. Gingerbread! But gingerbread is not white you say. No it's not, it's gloriously, stickily brown, brown with fudgy sugar, treacle, molasses, golden syrup and a sprinkle of cinammon.
So the theme for this months Sugar High Friday, and my first ever, is rather ironical!
However, the instant I saw the theme, I knew what I wanted to bake. Gingerbread! But gingerbread is not white you say. No it's not, it's gloriously, stickily brown, brown with fudgy sugar, treacle, molasses, golden syrup and a sprinkle of cinammon.
It does however, contain fresh ground ginger, that is a beautiful shade of cream, and this version is iced with virgin-white icing sugar and lemon juice. One of the boys (many) favourite cakes, I baked this one this morning for his birthday BBQ lunch, and it went down a treat, with copious quantities being consumed by all!
Nigella Lawson's gingerbread with lemon icing:
Ingredients:
1/2 cup plus 2 tbsp unsalted butter
1/2 cup plus 2 tbsp brown sugar
3/4 cup plus 1 tbsp light corn syrup (I used golden syrup)
3/4 cup plus 1 tbsp molasses
2 tspsesh ginger, grated
1 tsp ground cinammon
1 cup plus 2 tbsp milk
2 large eggs
1 tsp baking soda, dissolved in 2 tbsp warm water
2 cups all purpose flour
1 large roasting pan, lined with baking paper
Preheat the oven to 325 ' F.
Melt the butter, sugar, syrup, molasses, ginger and cinammon in a pan. Off heat, add the milk, eggs and baking soda in its water.
Measure the flour into a bowl and pour in the liquid ingredients, beating until well combined.
Pour it into the pan and bake for 3/4-1 hour until risen and firm, be careful not to overcook it.
Cool.
For the icing, mix 1 cup of icing sugar, with a lemons worth of juice and as much water as needed, spread with a spatula on the cooled cake and allow it to harden before slicing.
6 comments:
Delicious looking gingebread! A great entry!
Thank you!
Happy (belated) birthday to the birthday boy! The copious amounts of ginger truly does qualify for the theme, along with the luscious icing. Thank you so much for participating in this month's SHF.
Thank you for hosting it Tara! Awesome theme :) I've been hanging around your site waiting to see the round up :)
This looks and sounds delicious. I always make Jamie Oliver's gingerbread which is a thin biscuity type of thing. This looks like a great alternative to try. Thanks for sharing the recipe.
Pleasure KJ! This gingerbread is really sticky and damp and dense, we love it!
I just started a batch of Tessa Kiros's gingerbread biscuits today, will post with results in a few hours.
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