Gingerbread Recipe
Dark
treacle and fresh ginger combine to make this favorite family cake.
Recipe : Gingerbread
Ingredients :
120g / 4 oz unsalted butter
120ml / 4 fl oz black treacle
225g / 8 oz light soft brown sugar
120 ml / 4 fl oz hot water
300g / 10 oz plain flour
10ml / 2 tsp baking powder
10ml / 2 tsp fresh ginger, peeled and grated
5ml / 1 tsp grated nutmeg
1 egg, beaten
Method :
Put the
butter
into a large saucepan, along with the treacle and sugar. Heat
gently, stirring all the time, until the sugar and butter have
melted together. Pour in the hot water, mix well and set aside. Sift
the flour with the baking powder into a large bowl. Make a well in
the centre, and add the ginger, nutmeg and beaten egg. Gradually
beat in the treacle, using a wooden spoon and drawing the flour from
the outside into the centre gradually.
Line the base of the cake tin with silicone or lightly greased
greaseproof paper. Pour the gingerbread mixture into the cake tin,
and bake in a preheated oven 160C / 325F / Gas Mark 3, for 60-90
minutes, testing during this time with a skewer; which should come
out clean when the cake is cooked. Allow the cake to cool in the
tin, before turning out onto a wire rack.
Variation - Add 60g / 2 oz chopped mixed fruit to the gingerbread
mixture along with the spices.
Serving idea - Serve as a
dessert with a lemon sauce.
Freezing - This cake
freezes well for up to 1 month.
Makes one 17.5cm / 7-inch square cake
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