One Bowl Gingerbread Cake

One Bowl Gingerbread Cake

I am having lunch with my old boss (LG)  tomorrow.  She gets painting lessons from my Mum and she normally comes to Mum’s place to do them.  However, Mum is currently trying to sell her house and doesn’t really want paint and mess everywhere (so she doesn’t want me there either haha!) and it was time we visited LG’s place anyway.  So, she is providing lunch and I’m bringing afternoon tea.  This is a cake I make often, mostly because it is so easy and doesn’t have lots of steps and it is very yummy.  I would, however, warn you against it if you are diabetic – it has a buttload of sugar in it.  It’s a “sometimes” food.  You will need a reasonably large cake tin as it makes quite a bit of batter.  It freezes well and is nice on its own, iced or warmed up and served with some ice-cream, custard or cream if you like.

Gingerbread Cake 

  • Ingredients
  • 1 1/2 cups plain flour
  • 3/4 cup self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon ground ginger
  • 1 teaspoon mixed spice
  • 1 cup brown sugar
  • 3/4 cup light olive oil
  • 1 cup golden syrup
  • 2 eggs, lightly beaten
  • 3/4 cup milk

Sift all the dry ingredients into a large bowl.  Add the “wet” ingredients and mix well.  That’s it!  Pretty easy huh?  Pour batter into a cake tin which is lined with baking paper or sprayed with non-stick spray.  Bake at 180 C for about 30-40 minutes.  It is quite a wet mixture so it can sometimes take a bit longer to bake and the top can burn so keep an eye on it and cover the top with foil if need be.  Just watch it and judge if it needs extra time or less time (also depending on whether you use one big tin or two small ones).

Let it cool in the tin and then turn out on a wire rack or serving plate to cool fully.  You can dress it up simply with sifted icing sugar or drizzle some lemon icing over it.  It’s fine just as it is though.  I also like to serve it with some sliced strawberries, but that’s just me 🙂

Anyway, give it a try – it’s delicious and simple and makes your house smell gorgeous for a couple of hours!  Enjoy!

Bake a Cake!

Bake a Cake!

Have been trying all day to get things done but nothing seems to be working out for me. I have a horrible back and neck ache yet again and am just tired of life right now (there, I said it!). I had some respite this morning by having a lovely breakfast out with my friends (who always make me feel better) and had some laughs and made plans for future get-togethers.

Now it’s evening and I feel like cake. I haven’t even had dinner yet but cake is taking precedence in my brain (and later on my thighs, hips etc) so I will have to give in to it and get baking. This recipe is an oldie but a goodie – it never fails and everyone should be able to make a half decent cake with these simple ingredients. It’s a recipe you should remember and keep tucked away in the deep, dark recesses of your baking mind. I’m not re-inventing the wheel here but it’s a good stand-by when you can’t be bothered looking through cookbooks or calling your mother for her favourite recipe (oh don’t pretend you don’t do that!).

So, all you need to do is weigh a couple of eggs and then weigh out the same amount of the other ingredients. For example :

2 eggs = 120g

So you need 120g roughly of butter, same of self-raising flour and caster sugar. Cream the sugar and butter together, then add the flour (alternating it with a bit of milk – about 1/2 cup maybe?) and mix it all up. You can add vanilla essence or whatever flavouring you like. I added lemon juice and lemon rind to mine. If you want a chocolate cake, add sifted cocoa during the flour stage and add a bit of extra milk to compensate for the dryness of the cocoa.

Bung it all in a baking-paper lined tin and bake at 180 degrees celcius for approx 25-30 minutes. Easy peasy. You can obviously make this with 1 egg or 3 eggs or whatever, just weigh out the other ingredients as appropriate.

Well, I’d better go make some dinner so I can justify eating the cake…although, does that need justification?