If we are to believe the TV schedules we are well on our way to autumn – where was summer?!
The apple tree in my garden is now burdened with fruit which should be ready for picking in the next few weeks, although sadly not in time to use in a recipe for this month’s Focus. Thinking of apples reminded me of this lovely gingerbread cake recipe that eats well on its own or with fresh fruit salads or stewed fruit such as apples. There is only one drawback – you have to be patient and leave it for at least 2 days before you can eat it! In fact, unlike most cakes, this gets stickier and more scrumptious the longer you have it in your cupboard. My family and I recommend waiting about 5 days (if you can) for the best results, but it keeps fresh well beyond this.
INGREDIENTS
- 450g plain flour
- 3 level tsp ground ginger
- 3 level tsp baking powder
- 1 level tsp bicarbonate of soda
- 1 tsp salt
- 225g brown sugar
- 185g butter or margarine
- 185g treacle
- 185g golden syrup
- 580ml milk
- 1 large egg beaten
METHOD
- Preheat your over to 180ºC/160ºC Fan/Gas 4
- Grease and line a 20cm (8”) deep sided square tin
- Sift all the dry ingredients with the exception of the sugar into a large mixing bowl.
- Warm the sugar, butter, treacle and syrup over a low heat until butter has melted.
- Stir all the melted mixture into the dry ingredients, add the beaten egg and milk mixture gradually, stirring all the time. Once all the ingredients are combined, beat thoroughly ensuring that there are no lumps in the mixture.
- Pour into the prepared tin.
- Bake in the centre of the oven for approx. 1 ½ hours – until the cake is firm to the touch.
- Cool in the tin for 15/20 minutes and then turn out on to a wire rack and leave to go cold. Wrap in foil (leaving on the greaseproof paper) and store for at least 2 days (3 to 4 days is better).
- Cut into squares and serve.
Recipe by Pauline Mardell
My nana used to add a tablespoon of marmalade