I've tried this gingerbread with variations before - adding orange zest, chopped stem ginger and candied peel - but this time I intended to follow the recipe exactly, until I found myself 50g short of enough golden syrup and had to add some black treacle too. The result was still quite a pale gingerbread.
The best thing about this cake is that it is very quick to make, and has a good flavour. I really prefer gingerbread to be darker, denser and stickier, although this sort is probably better for summer eating. I can imagine it making a tasty dessert eaten with some poached or roasted rhubarb, and cream!
I must try to remember that this isn't one of my favourite recipes next time I 'find' it online.
7 comments:
Well, I know what you mean about preferring a denser moister gingerbread but this still looks really good!
That's a shame...I've done that before too!! It looks good though! I've never tried making ginger cake but one day I'll give it a go!! :-)
He he Suelle, I'm glad it's not just me that can't remember what I've made. It's certainly a lovely picture you've taken and it looks as though it could be nice and sticky - a bit like Jamaican Gingerbread.
I often can't remember what I've made either. I'm not a fan of gingerbread but I know a lot of people who are and often get requests for ginger bakes.
Oh, I'm so glad it's not just me with such a bad memory! LOL!
What a gorgeous blog, I've just followed you on GFC and bookmarked this recipe to try, will do a link back to your blog when I do my post x
http://rosieposiespuddingsandpies.blogspot.co.uk/
I think you just need to compartmentalise "ginger cake" as a different thing from "gingerbread". I like a dark sticky one too, but I think this looks lovely!
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