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Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!

 

Have a nosey around for some recipes that I find delicious (even if I do say so myself) and some meal inspiration. Or feel free to look at photos of food and drool. I do that a lot, probably too much.

 

I like to think that this is a balanced mixture of health and indulgence. That's how life should be, right? 

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Honey and Ginger Cake

Ginger and honey, a sweet and spiced match made in baking heaven! This cake includes a deliciously moist ginger and honey cake, topped with ginger icing and crunchy honeycomb pieces. Whats not to love?


Servings 12

10 Minutes Preparation Time

40 Minutes Baking/Cooking


INGREDIENTS

CAKE

125g Self Raising Flour

1/2tsp Bicarb of Soda

1tsp Ginger

1/2tsp Mixed Spice

1/2tsp Cinnamon

60g Room Temperature Butter

60g Dark Muscovado Sugar

60g Black Treacle

60g Honey

125ml Milk

30g Grated Stem Ginger

1 Large Egg


ICING

1tbs Ginger Syrup (from ginger jar)

2tbs Water

50g Icing Sugar

1tbs Honey


HOKEY POKEY

50g Caster Sugar

2tbs Golden Syrup

1/2tsp Bicarb of Soda


METHOD

- The first element I like to make is the hokey pokey (or honeycomb). To do this, add the sugar and golden syrup into a saucepan and place over a medium heat. It will start to bubble after a few minutes. Whilst it comes up to bubbling, set out a stick-roof mat or baking paper ready to pour the mixture onto. Once the sugar has all dissolved and the mixture is bubbling, add your bicarb and whisk! Once combined and foamy, quickly pour it onto the paper and allow to cool. Then break into small bitesized pieces.

- Preheat the oven to 160c fan.

- To make the cake, add the dry ingredients into a mixing bowl. Next, add the butter in and using a cake attachment, mix until it resembles a crumbly mix.

- In a saucepan over a medium heat, add the sugar, treacle, honey and milk. Bring to almost boiling and until the sugar has dissolved. Then allow to cool slightly.

- Pour the mixture into the dry mixing bowl and mix together.

- Next, add the egg and mix well.

- Pour into a greased baking tin and bake in the oven for 35 minutes.

- Poke with a skewer and it should come out clean. Once cooked, leave to cool on a wire rack.

- Once cooled, remove from the tin. Then make the icing by whisking the icing sugar, syrup and water together. Pour the icing onto the centre of the cake and gently push it out to the sides, covering the top of the cake. Next, drizzle honey onto the icing and sprinkle the honeycomb pieces across the icing.

- Slice and ENJOY!



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