Our gin­ger­bread, two ways

This can be served on its own at room tem­per­a­ture with a cup of tea or warm, as a dessert, with crème fraîche and sautéed brandy ap­ples (as pic­tured).

The Mail on Sunday - You - - Food Ottolenghi Sweet -


220g un­salted but­ter, melted and cooled slightly, plus ex­tra for greas­ing 300g black trea­cle (or black­strap mo­lasses) 100g soft light brown sugar 120g caster sugar 3 large eggs finely grated zest of

1 orange (1½ tsp) 400g plain flour 1 tbsp bi­car­bon­ate of soda 1 tbsp ground ginger 2 tsp ground cin­na­mon ½ tsp salt 300ml just-boiled wa­ter 100g stem ginger, roughly chopped into 5mm pieces

This is best made in a high-sided (9cm-10cm high), 20cm square spring­form tin, but if you don’t have one then use a high-sided 20cm round spring­form tin in­stead. If you go for the round op­tion, you’ll make 8 large slices or 12 reg­u­lar slices. It also looks great made in a 23cm bundt tin, as in the pho­to­graph.

Pre­heat the oven to 200C/180C fan/ gas 6. Grease a 20cm square (or round) spring­form tin and line with bak­ing parch­ment, leav­ing an over­hang at the sides to help you re­move the cake from the tin later on.

Place the but­ter, trea­cle, brown sugar, caster sugar, eggs and orange zest in a medium bowl and whisk to­gether by hand or us­ing a hand­held elec­tric whisk un­til com­bined.

Sift the flour, bi­car­bon­ate of soda, ginger, cin­na­mon and salt to­gether into a sep­a­rate, larger bowl, then pour over the trea­cle mix­ture. Stir to com­bine and add the just-boiled wa­ter, whisk­ing im­me­di­ately to com­bine. Stir through the stem ginger, then pour the mix­ture into the cake tin. Bake for 50 min­utes or un­til a skewer in­serted in the cen­tre comes out clean. Re­move from the oven and set aside on a wire rack to cool for 10 min­utes be­fore trans­fer­ring to a serv­ing plat­ter.

The cake can be made up to 3 days in ad­vance and kept at room tem­per­a­ture in an air­tight con­tainer.

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