Gingerbread with Lemon Sauce Topping
Gingerbread or Ginger Cake? I can never be sure what to call this cake. I have very similar recipes from different books called it either Gingerbread or Ginger Cake. Anyway whatever it is referred to, this is a very easy-to-make cake. I have chosen a Lemon Sauce Topping which is not too sweet but perfectly complimented the cake with a tangy taste.
Adapted from the recipe 'Ginger Cake' in 'Best Ever Recipes' by The Australian Women’s Weekly Cookbooks, published by ACP Publishing, 1976 (1999 reprint edition), ISBN 0 949128 27 9.
Makes one square 20cm cake.
[Ingredients]
2 cups (300g) plain flour
1 teaspoon baking powder
½ teaspoon bicarb of soda
1/8 teaspoon salt
2 teaspoons ground ginger
½ teaspoon ground cinnamon
¾ cup (165g) caster sugar
100g butter (use normal salted)
¾ cup golden syrup or treacle (or a combination of both)
1 egg, lightly beaten
1 cup (250ml) milk
Lemon Sauce Topping:
½ cup white sugar
½ cup water
3 tablespoons lemon juice
1 teaspoon lemon essence or finely grated rind of 1 lemon
2 tablespoons cornflour, mixed with 1 tablespoon water
1 tablespoon butter
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 170°C. Grease a deep 20cm square cake tin and line base with baking paper.
2. Put butter and golden syrup (or treacle) into a saucepan, stir over low heat until butter has melted.
3. Sift and mix all dry ingredients in a mixing bowl. Mix in beaten egg and milk. Pour in warm melted butter and syrup, mix until smooth.
4. Pour into prepared tin and bake for about 1 hour, or until cooked when tested. Leave in tin for 10 minutes before turning out. Cool then top with lemon Sauce Topping.
Lemon Sauce Topping:
In a saucepan, dissolve sugar in water. Add lemon juice and essence and bring just barely to a boil. Stir briskly while slowly pouring in dissolved cornflour, stir and cook for 1 minute. If there are lumps, sieve. Remove from heat and stir in butter. Let cool.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Adapted from the recipe 'Ginger Cake' in 'Best Ever Recipes' by The Australian Women’s Weekly Cookbooks, published by ACP Publishing, 1976 (1999 reprint edition), ISBN 0 949128 27 9.
Makes one square 20cm cake.
[Ingredients]
2 cups (300g) plain flour
1 teaspoon baking powder
½ teaspoon bicarb of soda
1/8 teaspoon salt
2 teaspoons ground ginger
½ teaspoon ground cinnamon
¾ cup (165g) caster sugar
100g butter (use normal salted)
¾ cup golden syrup or treacle (or a combination of both)
1 egg, lightly beaten
1 cup (250ml) milk
Lemon Sauce Topping:
½ cup white sugar
½ cup water
3 tablespoons lemon juice
1 teaspoon lemon essence or finely grated rind of 1 lemon
2 tablespoons cornflour, mixed with 1 tablespoon water
1 tablespoon butter
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 170°C. Grease a deep 20cm square cake tin and line base with baking paper.
2. Put butter and golden syrup (or treacle) into a saucepan, stir over low heat until butter has melted.
3. Sift and mix all dry ingredients in a mixing bowl. Mix in beaten egg and milk. Pour in warm melted butter and syrup, mix until smooth.
4. Pour into prepared tin and bake for about 1 hour, or until cooked when tested. Leave in tin for 10 minutes before turning out. Cool then top with lemon Sauce Topping.
Lemon Sauce Topping:
In a saucepan, dissolve sugar in water. Add lemon juice and essence and bring just barely to a boil. Stir briskly while slowly pouring in dissolved cornflour, stir and cook for 1 minute. If there are lumps, sieve. Remove from heat and stir in butter. Let cool.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
posted by SeaDragon @ 12.11.06
6 Comments:
Hi, the cake looks delicious. Thanks for sharing.
jc
SD,
I have a bottle of lemon curd in the fridge, do you think it will goes well with this ginger cake?
Edith,
Should be fine :)
oh! looks delicious! I love the use of ginger in baking! So fragrant
Thanks SD. I hope to be able to bake this before the year ends.
diddy,
If you like the ginger taste, you can increase it to 1 tbsp for this recipe, as the cinnamon can be a bit overpowering over the ginger.
Post a Comment
<< Home