Gingerbread cake with orange icing

This rich, treacly gingerbread is addictively good. Try making it as an alternative to a traditional Christmas cake. (https://www.bbc.co.uk/food/recipes/gingerbread_cake_with_69829)

Ingredients

For the cake

225g/8oz butter, softened
225g/8oz light muscovado sugar
225g/8oz golden syrup
225g/8oz black treacle
225g/8oz self-raising flour, sifted
225g/8oz wholemeal self-raising flour, sifted
4 tsp ground ginger
2 tbsp stem ginger (from a jar), chopped
2 free-range eggs, beaten
300ml/10½fl oz milk

For the orange icing

150g/5oz icing sugar
1 orange, juice and zest

Method

Line a 23cm/9in square cake tin at least 4cm/1½in deep with baking parchment.
Preheat the oven to 160C/325F/Gas 3.
Place the butter, sugar, golden syrup and black treacle into a pan and heat gently until the mixture has melted evenly. Set aside to cool slightly.
Sift the flours, ground ginger and stem ginger into a large mixing bowl and mix gently. Pour the cooled butter mixture into the flour. Add the eggs and milk and beat with a wooden spoon until well combined.
Pour the cake batter into the tin and level the surface with a palette knife or the back of a spoon. Bake for 50 minutes, or until the cake has risen and is golden-brown and a skewer inserted into the middle comes out clean. Set aside to cool slightly in the tin, then transfer the cake to a wire rack and set aside to cool completely.
Meanwhile, for the orange icing, sift the icing sugar into a bowl. Add about two tablespoons of the orange juice and mix to a smooth paste. Add more orange juice, as necessary, until you get a smooth icing of the consistency you desire.
Pour the icing over the cooled cake and spread lightly, allowing it to ooze over the edges. Sprinkle over chopped orange zest and set the cake aside until the icing has set.

Comments

Turkish flatbread with minced beef, herbs and spices

Turkish flatbread with minced beef, herbs and spices This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. Ingredients For the topping 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz minced beef or lamb 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve For the dough 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds For the minted yoghurt 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bow...

Lighter creamy mushrooms on toast

Lighter creamy mushrooms on toast So creamy and luxurious you'll never realise this breakfast is only 200 kcal and counts as one of your five-a-day. Each serving provides 200 kcal, 17g protein, 14g carbohydrate (of which 3g sugars), 8g fat (of which 3g saturates), 3g fibre and 1.4g salt. Ingredients 1 tsp rapeseed oil 80g/3oz button mushrooms, roughly chopped 32g/1oz reduced-fat smoked baco n medallion, roughly chopped, 2 spring onions, thinly sliced 1 garlic clove, finely chopped ½ small lemon, juice only 1 level tbsp half-fat crème fraîche 30g/1oz slice wholemeal or granary bread salt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives (optional) Method Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked...

Vegetarian lentil cottage pie

Vegetarian lentil cottage pie This is a rich and satisfying vegetarian version of the classic cottage pie. Lentils make a great substitute for mince and are packed with protein, and carrots make the mash topping extra sweet. Ingredients For the cauliflower 1 cauliflower head, cut into florets 240g/9oz green beans, halved 1 tbsp vegetable oil salt and freshly ground black pepper For the cottage pie 1 tbsp vegetable oil 4 celery sticks, finely chopped 250g/9oz swede, peeled and grated 8 carrots, peeled and grated 1 tbsp dried mixed herbs 3 tbsp tomato purée 3 x 400g tins green lentils, drained and rinsed 1 reduced salt vegetable stock cube 500ml/18fl oz boiling water pinches freshly grated nutmeg 600g/1lb 5oz white potatoes, scrubbed and roughly chopped 30g/1oz butter salt and freshly ground black pepper Recipe tips Method Preheat the oven to 200C/180C Fan/Gas 6. To make the cauliflower, place...

Masak Masak Ala Emak

Search This Blog