I had a bit of a fancy for some ginger the other day but didn’t really want to go with the original classic biscuit so opted for the loaf form instead :) Thought I may as well share the wealth with you lovely folk too :)
No beating around the bush this post, so lets bake!
- 175g butter
- 200g caster sugar
- 3 tablespoons of golden syrup
- 250ml milk
- 250g plain flour
- 1 and a half tablespoons of ground ginger
- 1 teaspoon of ground cinnamon
- 1 teaspoon of mixed spices
- 1 teaspoon bicarbonate of soda
- One Oven
- One non-stick pan
- A measuring jug
- A set of scales
- The trustee wooden spoon, or two
- Tablespoon and teaspoon
- The “holy” sieve
- Pre-heat the oven to 180
- Place the butter in the pan over a low heat and begin to melt, add in the sugar, golden syrup and milk. Mixing continuously as you do and being careful not to splash! Bring your ingredients to the boil making sure they are mixing together nicely. Once at the boil remove from the heat and move on to the dry ingredients.
- Sieve the flour, bicarbonate, ground ginger, ground cinnamon and mixed spice into the mixing bowl.
- Make a well in the centre of the dry ingredients and add the contents of the pan. Again being careful to watch your fingers on the hot contents.
- I found it easier to fold the flour into the mix before whisking to ensure no lumps! However if you have a fancy mechanical whisk you can whisk it straight off :)
- Pop it into a greased loaf tin and into the oven it goes.
- As you place it in the oven turn down the heat to 160 and bake for 1hour :)
As Easter has just passed and I haven’t blogged in a while, I thought I would go down a recipe route and start with my last creation of a lemon Easter cake! :) I decided to challenge myself to a lemon cake to try to combat my latest obsession with the Costa cake which, all be it lovely, puts a bit of a strain on my purse strings!!
So having never tried a lemon drizzle before I set about searching out a good sounding recipe and was lucky enough to discover Susie of foldintheflour who also set about trying to rival the Costa cake!! :)(http://www.foldintheflour.blogspot.co.uk/2012/03/whole-lotta-lemon-luscious-lemon.html) I was dubious of the recipe at first having never made a cake with yoghurt or separating the eggs but her recipe was easy to follow and with a few personal adjustments, the cake turned out amazing! I hope I did it justice and will make it as easy to repeat for you all!
To save waffling anymore lets bake!
- 300g caster sugar
- 50g butter (a tad extra to grease your tins)
- 3 large eggs - to be separated into yolks and whites
- 225g Greek yoghurt
- 1 lemon - you’ll use the zest of a whole and juice of half
- 175g self raising flour
- One large mixing bowl
- A trustee wooden spoon
- One smaller bowl to prepare the egg whites
- One large or two small baking tins (bit of a personal preference issue)
- Measuring scales
- Take your butter and cream in the mixing bowl, adding the sugar once its a creamy consistency. Once the butter and the sugar has combined add the egg yolks and give it a bit of a mix.
- Next add your Greek yoghurt and lemon zest to the bowl, continuing to mix as you go.
- Fold in the flour and set aside for a few moments whilst you tackle your egg whites!
- Now this isn’t as daunting as it first appears, place some faith in your whisk and start whisking the egg whites til they have soft peaks. If it first it just seems to produce bubbles just keep going, they will get there, trust me :)
- Once you’ve got your peaks fold the whites into the rest of the mixture along with the lemon juice, I used the juice from half the lemon but I guess if you like a bit of tang you can always add more :)
- Pop into your greased tins and bake! I used two smaller sandwich tins and baked for 45 minutes in a pre-heated oven at 180c
- Set your timer and have a brew whilst savoring the scent of your hard work!
Pictures to follow once I figure how to add them to the post!!
It’s better to say too much than to never say what you need to say again
Even if your hands are shakin’ and your faith is broken Even as the eyes are closin’ Do it with a heart wide open A wide heart
SAY WHAT YOU NEED TO SAY