a sad day full of light.
März 25, 2015
März 15, 2015
ginger cake
i have to admit, i really love this cake. it is moist and heavy, spicy and not too sweet. the first bite tastes a little bit unusual, by the next bite you will get used to this exceptional taste and after the third bite you won’t be able to stop. here’s the recipe.
ingredients
110g unsalted, soft butter
110g dark muscovado sugar
2 large eggs
275g sugar beet molasses
225g sifted plain flour
3 tsp ground ginger
50g sweet pickled ginger
1 tsp pickled ginger syrup
1 tbsp warm milk
1/2 tsp baking powder
round cake tin (Ø 21 cm)
preheat the oven to 170 °c. butter a 21 cm round cake tin. roughly chop the pickled ginger.
beat the butter and the muscovado sugar until the mixture reaches a fluffy consistency. stir in the eggs one by one. let the molasses drizzle in slowly and mix well. gently fold in the sifted flour and the ground ginger. add the chopped ginger as well as the ginger syrup.
dissolve the baking powder in the heated milk – quickly add to the dough.
pour the mixture into the cake tin and bake for 55-70 minutes or until a skewer pushed into the centre of the cake comes out fairly clean. leave to cool completely in the tin before turning the cake out.
the cake tastes best when being stored for 1-2 days before serving. if you can resist.
i have to admit, i really love this cake. it is moist and heavy, spicy and not too sweet. the first bite tastes a little bit unusual, by the next bite you will get used to this exceptional taste and after the third bite you won’t be able to stop. here’s the recipe.
ingredients
110g unsalted, soft butter
110g dark muscovado sugar
2 large eggs
275g sugar beet molasses
225g sifted plain flour
3 tsp ground ginger
50g sweet pickled ginger
1 tsp pickled ginger syrup
1 tbsp warm milk
1/2 tsp baking powder
round cake tin (Ø 21 cm)
preheat the oven to 170 °c. butter a 21 cm round cake tin. roughly chop the pickled ginger.
beat the butter and the muscovado sugar until the mixture reaches a fluffy consistency. stir in the eggs one by one. let the molasses drizzle in slowly and mix well. gently fold in the sifted flour and the ground ginger. add the chopped ginger as well as the ginger syrup.
dissolve the baking powder in the heated milk – quickly add to the dough.
pour the mixture into the cake tin and bake for 55-70 minutes or until a skewer pushed into the centre of the cake comes out fairly clean. leave to cool completely in the tin before turning the cake out.
the cake tastes best when being stored for 1-2 days before serving. if you can resist.
März 10, 2015
march
spring is here. the snow has gone and so has the feeling of being cold all the time. this weekend i did my first walk without wearing a winter jacket, took my first sunbath and saw my first butterfly (as always a bright yellow one). snowdrops and crocuses arise, everything is about to blossom. nature and life seem to start all over again and i myself feel fresh and sort of brand new as well.
spring is here. the snow has gone and so has the feeling of being cold all the time. this weekend i did my first walk without wearing a winter jacket, took my first sunbath and saw my first butterfly (as always a bright yellow one). snowdrops and crocuses arise, everything is about to blossom. nature and life seem to start all over again and i myself feel fresh and sort of brand new as well.
Abonnieren
Posts (Atom)