Thursday, 11 December 2014

Maple Syrup Gingerbread

Although this is one of the low-saturated fat recipes I tweaked into something good a couple of years ago, when CT was at home and needed a low fat diet, I've carried on using it as it produces a light, but moist and sticky, gingerbread. The surface of the cake goes on getting stickier with time, as should all good gingerbreads!

This time, I didn't have the golden syrup I expected to find in the store cupboard, so I used maple syrup instead. This is a cake strongly flavoured with ginger, cloves and black treacle, so I think the maple syrup was somewhat overwhelmed, but it did mean I could get on and make the cake I'd planned - comfort eating for cold weather!

The recipe can be found on this post, and it's simply a matter of mixing the syrups and the flour mixture into the beaten egg, sugar and oil, in alternate portions. I've never had it fail before! This time, however it ended up with a huge dip in the centre. Strangely, even with the dip, the texture seemed uniform throughout the cake, so I'm not sure what happened to produce it. It certainly wasn't undercooking, but may have been over mixing or mis-measuring the raising agent.

1 comment:

Katie said...

What a wonderful moist and sticky looking cake. I love the sticky top surface that always used to be my favourite part. I've had a cake do this to me in the past too, not sure why!
I always love a bit of gingerbread heated with custard, perfect winter food :)