Last weekend I went to a car show with my family and wanted to take something as a snack. It needed to travel well (as we were driving quite a long way to get there, then walking around at the show all day) and be easy and not messy to eat. I only decided to make something the night before, so also needed to use ingredients I already had in the house. This ginger cake ticked all those boxes. The recipe is a combination of the Fresh Gingerbread with Lemon Icing in Nigella's How to be a Domestic Goddess and this one which I found online here (which was itself a version of Nigella's recipe). I left off the icing so I could wrap the cake up in foil; it didn't seem to lack anything for it.
You need:
2/3 cup butter
3/4 cup brown sugar
1/2 cup honey
1/3 cup black treacle
1/3 cup golden syrup
1 tsp ginger puree
1 tsp ground cinnamon
1 cup plain yogurt
2 eggs
1 tsp bicarbonate of soda
2 and 1/3 cups plain flour
Place the butter, sugar, honey, treacle, syrup, ginger and cinnamon in a pan.
Heat gently until the butter has melted and sugar has dissolved and you have a thick liquid.
Mix the eggs, yogurt and bicarb of soda in a bowl.
Mix the butter and treacle mixture in to the flour and add the egg mixture.
Pour into a greased square cake tin and bake at 170C for about half an hour.
The letter for this month's Alphabakes challenge is G so I am sending this ginger cake to my co-host for the challenge, Ros from The More Than Occasional Baker, who is taking care of the challenge this month.
My tin of black treacle had been hanging around in the cupboard for longer than I like to imagine, and I was able to use up what was left in this recipe, and I also used up the end of a pot of yogurt, so I am sending this to the No Waste Food Challenge, hosted this month by Elizabeth's Kitchen on behalf of Turquoise Lemons.
Ginger is the ingredient for August's Feel Good Food Challenge, hosted by Victoria of A Kick at the Pantry Door so I am sending in this recipe.
