Although the weather in London this week’s has become fairly mild, we are officially in the depths of Autumn. I know this as my craving for sweet deep and warming flavours like ginger, nutmeg and other spices has started creeping in to my mind.
This recipe I worked on with my fellow baker Sam and I have to say is now a firm favourite. This tray bake is a winner not only because of the taste but also it is multi-purpose! Hot, cold, fresh or a few days old it still tastes wonderful. The rich flavours are so warmly wonderful you almost want it to be cold outdoors so you can snuggle up with a hot drink and a slice of this gingerbread cake.
Last year I prepared these for my annual Halloween party and used ready made icing to cut out little ghosts to put on top which were very popular! This is definitely also something you could do for Christmas, and replace the little ghost with a little christmas tree or holly leaf. I love versatility in a bake!
425g Golden Syrup
115g Unsalted Butter
65g Dark Brown Muscavado Sugar
50g Orange Marmalade
2 Large Eggs
160ml Milk (I used semi skimmed)
115g Self Raising Flour
115g Wholewheat Flour
1.5 tsp Baking Powder
1 tsp Ground Cinnamon
4 tsp Ground ginger (This is for quite spicy gingerbread cake, if you don’t want it quite as spicy use only 2 tsp)
0.5 tsp Bicarbonate of Soda
A pinch of salt
1. Pre-heat the oven to 160c
2. Line a traybake tin or any tin you have (I used a foil traybake tin from Lakeland) with greaseproof paper or parchment
3. Put the butter, sugar, golden syrup and marmalade in a pan together and heat over a medium/low heat until well mixed. Put this aside to cool for 10mins.
4. Whisk in a bowl the eggs and milk and add* to the liquid mixture whisking these both together. *Make sure the liquid mixture is cool enough other wise the egg mix will scramble!
5. In a large bowl or alternatively in your food mixer mix together all the dry ingredients – all flours, baking powder, cinnamon, ginger, baking soda and salt
6. Add the liquid mix to the dry ingredients mix thoroughly till fully combined and smooth
7. Pour the mixture into the prepared tin
8. Bake for 50-60mins, check after 50mins just in case. You will know when it is ready as the cake will be springy and when prodded will come out clean
9. Keep the gingerbread cake in the tin to cool on a wire rack, it may shrink away from the sides of the tin, don’t worry that is ok!
10. Whilst this was cooling I rolled out some ready made icing, cut out the ghost shapes and then used black icing colour to dot on the icing to make the eyes.
11. Once the gingerbread cake had cooled I cut the cake into 15 pieces
12. I used orange marmalade to brush on the back of the cut out ghosts and then fixed one per square of cake
After a few days if you still have some of this cake left, I recommend taking off the icing shapes, placing in a dessert bowl, heating up in the microwave for 1 minute and serving with custard! YUM!