Remember how a couple of weeks ago, around Christmas, my neighbor-turned friend made ginger cake, and the delicious aromatic spicy smell wafted its way into my house and had me begging her for a little sampler. (If you don’t recollect this, that is because a) you don’t read my blog b) you read my blog, but you have a poor memory c) you read my blog, but were quite caught up over Christmas and ensuing days and therefore don’t recall the finer details. Only option c is forgivable. If you choose option a, don’t tell me – I will want to weep. And anyway you are not reading this either).
Now that we have the complicated-parenthesis-driven aptitude test out of the way, let me get to the cake. And in keeping with the emerging theme of today’s blog post, let’s go with multiple choices. You make/eat this cake if
a) It is December and you want the cozy aroma of a ginger bread/cake in the oven to herald and celebrate the season.
b) It is January and you want something baked to set off past decadent indulgences and yet treat yourself
c) You don’t care which month it is, you just love ginger
My neighbor was kind enough to share the cake AND the recipe AND the pictures she clicked especially for you, dear readers. A big round of applause for her! By the way, she is super-creative, and I urge you to visit and order from her With Love venture. She makes adorable gifts for children (see Happy Day photograph!) and a portion of each purchase goes towards underprivileged children. For more details, visit With Love or write to firstname.lastname@example.org.
- 3 tablespoons orange-ginger marmalade (substitute: 2 tablespoons of finely grated fresh ginger + 2 tablespoons orange juice)
- 1 cup basic caramel sauce (to make: heat 10 tbsp sugar in a pan. When it starts to bubble, slowly add two cups of water while stirring. Simmer till the sugar is incorporated and the sauce reduces to half)
- 1 cup powdered (or icing) sugar
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter
- Ground Spices (Grind together 2″ long cinnamon, five cloves, and 10 peppercorns)
- 1 cup water
- 2 teaspoons baking powder
- 2 eggs
- 2 1/2 cups all purpose flour
Preheat the oven to 170 C and prepare a 9 1/2 inch cake pan. In a medium bowl, mix together the powdered sugar, oil and butter. Beat eggs separately and incorporate into the wet mix. In another bowl, mix together the flour, ginger & spices. Combine both the wet & dry ingredients well. Pour into the prepared tin and bake for 40 minutes. Cool completely before serving. For that extra zing – serve with vanilla ice-cream.
Hope 2014 has been good to you so far and you are going strong with your resolutions. Will update you on mine soon. Till then, happy ordering With Love products, happy baking and happy eating!