As the restrictions imposed upon daily life remain, there has never been a better time to hone those baking skills. With thanks to Hotel Collingwood we are able to share a couple of fantastic cake recipes with a local twist, continuing with this fantastic Ginger Bread Cake recipe. Find the recipe below and then give it a go yourself. Don't forget to send through your efforts to the #LoveBournemouth, #LoveChristchurch and #LovePoole social channels and maybe we will share some of the best efforts on a later blog!

We love these recipes for afternoon tea at Hotel Collingwood, I tend to make individual portions rather than a whole cake, here are recipes so you can do either. The Lemon and pistachio Icing cuts through the richness of the Ginger Bread, happy baking everyone.

Ginger Bread with Lemon and Pistachio Icing

250g softened Butter

250g dark muscovado sugar

Half 225 tin of black treacle

375g plain flour

5tsp ground ginger

2 tsp ground cinnamon

2 eggs beaten

3 pieces stem ginger (optional)

300ml Milk (any milk, Dairy or dairy free)

2tsp bicarbonate soda

Method

  1. This mix makes enough to fill 2 x standard 20cm Victoria sandwich tins or 1 x 25cm square tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
  2. Gently heat the butter, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
  3. In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
  4. Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
  5. Pour into the prepared tin(s). Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx. 1 hour or until a skewer inserted into the centre of the cake comes out clean.
  6. For the lemon and pistachio Icing Mixed 200g of Icing sugar with two tabs Loon Juice, until a drop consistency, smooth on top of the cake once cooled, crush the pistachios and sprinkle on top.

Two metallic pots of herbs, behind two silver platters of freshly baked apple and ginger cake from The Hotel Collingwood in Bournemouth

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