It’s been a while since we did any baking – the last real baking was Mark’s spectacular Christmas cake. Since Christmas we’ve been working our way through that cake and a mountain of other treats which seemed to accumulate in our cupboards over the festive season. They’re all gone now though, so I turned to my new copy of The Kitchen Diaries and in the January chapter there is a recipe for ginger cake.
It’s a pretty simple recipe – mostly because there’s no heavy beating of butter required. Dry ingredients get mixed in a bowl whilst the butter and various sugars and syrups are melted together in a pan to produce a gingery kind of toffee. You then mix the two together and add eggs and milk before sticking in the oven. Nigel says you can have this one warm, but if you’re having it cold it’s best to leave for a day to “mature”.
I’m not qualified to judge this one – Mark is the ginger cake superfan, and he gives it a thumbs up so it must be good!