Everything I have attempted to do this week has gone T.Ts and I mean T.Ts. Consequently I have felt utterly horrible. Dramatic I know. It has coincided with the menopausal b.tch blues that seem to hit me like a ton of bricks every four months or so. I end up feeling about as sorry for myself as I could possibly do so. Nobody likes me, I am rubbish at everything and I have nothing to look forward to…….nothing……. I swear I have my own melancholy orchestra ( The Bitch Blues Blowers) dressed in billowing black capes following behind me every where I go. I am aware it is nonsense and I know it will pass but WHAT a bummer while it lasts. No wonder these teenage kids go off the rails. I had forgotten how powerful these hormones are. I normally seek solace in food at these difficult times but I simply cannot let myself slip. We are off on holiday very soon and I will be spending more than half of it in a dreaded swimming costume. As I write I have not ingested any carbohydrates for a whole week. Desperate times and all that. Obviously I have left it till the last minute to address my bulging bits so will probably spend most of said holiday hiding behind trees or lying prostrate. Sweet Mother of God just give me a moustache and some Tenor Ladies. I don’t care anymore. I’m MORE than ready to roll over and dry up. Just let me eat this Ginger Cake.
In contrast to last week and my amazing Chocolate Loaf, all of my cooking for my blog has gone terribly wrong …….until today………Today I have managed to bake two fantastic recipes that have cheered my menopausal soul right down to it’s gnarly bits. Put this glorious ginger beauty in your cake hole and rejoice but watch out for crumbs in your moustache….
Ginger Cake Recipe
This deeply Ginger Cake with a sticky top is another crazily easy loaf recipe that gives an outstanding result. It is yet another adapted from Nigella. I found Nigella’s Sticky Gingerbread in her Christmas book and made it to suit what I had in my cupboard. She is fast becoming a heroine in my kitchen. Made almost in one saucepan and poured into a lined loaf tin. Who actually knew baking could be this easy????? What’s more this loaf gets better for standing there quietly minding it’s own ginger business. Again I am thinking perfect for P.T.A cake sale especially the Christmas Fayre……….Wow I’m actually getting ahead of myself for once……it won’t last…….. What I am trying to indicate is that this cake has it all. It is super simple to make, low on washing up, consistently moist, makes your house smell like heaven and a reliable riser. You don’t have to bother with any fancy bits whatsoever, just allow to cool in the tin before presenting it to the P.T.A cake sale table in it’s liner (no tupperware to retrieve ) or slicing it thickly and ramming it stickily into your mouth with a big cup of tea or an Espresso Martini depending on how well your day has gone and how many hormones you have left f.cking with your body.
It is simply, simply this. After melting the butter, syrup, treacle, sugars and spices in a saucepan add the beaten eggs, milk and dissolved bicarb of soda and mix well. Put the flour into a mixing bowl and pour on the contents of the saucepan. It’s better to do this than just add the flour to the saucepan as otherwise lumps will form in the batter. Mix until the batter is smooth. It is a very liquid batter and it is this that is responsible for it’s fabulous gingery dampness. Pour into your lined tin and bake for about 45 minutes. Cool in the tin. You can wrap in grease proof paper and keep in an airtight tin for two weeks or so Nigella says. What a boon.
This is a delicious old fashioned Ginger Cake. So simple to make it belies it's fabulous gingery flavour and moist crumb
- 150 grams unsalted butter
- 300 grams golden syrup
- 100 grams black treacle
- 2 tsps ground ginger
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 250 mls full fat milk
- 2 medium eggs beaten
- 300 grams plain flour
- 125 grams dark muscovada sugar
Preheat the oven to 170 C/gas mark 3/325 F
Nigella suggests a tin foil baking tray of 30 x 20 x 5 cm. I used a 2 lb loaf tin with a paper liner. If not using a cake liner then line with Bake-O-Glide or baking parchment.
In a saucepan melt the butter, syrup, treacle, spices and sugar and stir until well combined.
Take off the heat and add the eggs, milk and dissolved bicarb of soda. Mix well.
Put the flour in a mixing bowl and pour the warm liquid into the bowl. Mix well until smooth.
Pour into your tin and bake for about 45 mins until risen and firm. The top will be sticky.
Apply to Moustached Face.....hopefully.