Wednesday, November 2, 2011

Fresh Gingerbread With(out) Lemon Icing

Another melt-and-mix kind of cake and awfully easy if you have all the ingredients at hand. I was a little apprehensive when it came to baking this. One, there was too much of a good thing in its ingredient list. Especially in the sweetener department. Though the recipe didn't call for white sugar, I got a bit concerned as I had to tip in nearly the whole tin of golden syrup and a bottle of molasses (I had this in hand, so replaced the treacle) after the muscovado sugar! Secondly, the whole runny batter business always gets me worried. I know I should have complete faith in Nigella's recipes by now as they've not failed me so far in terms of the finished product. But, fears like these comes second nature after many years of runny batter=soggy, dense cakes!! Nevertheless, the whole process went on without a glitch and popped the roasting tray into the oven for about 45 minutes. Kids went "phieeeuuuww" when it came out of the oven. Let's just say the smell of the molasses over-powered the whole gingerbread. I suppose treacle would have been a little lighter. But the texture and taste of this gingerbread was divine. Perfectly soft and light, yet moist. Very good tea cake but not something you can have slice after slice. A bit much. Perhaps a good slather of zingy lemon icing would have done the trick?

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