From as long as I can remember I have wanted to join in with the gingerbread house making festivities over Christmas. However as I am not one that believes in my biscuit strength I am a bit dubious about making a gingerbread house, actually to tell you the truth.
I haven’t even attempted to make a gingerbread man. Don’t get me wrong, I have the house stencils and the men cookie cutters but nope never attempted to make. You tube might also have something to do with that, they always make it look so complicated. Now you can see my resilience in attempting to make a free standing biscuit house that will most likely come down crashing in a cloud of icing dust.
With all that you have just read about my fear of any biscuit starting with ginger, I still went ahead and read up on making a gingerbread cake. Why you may ask do I subject myself to this of torture??? Well I did have to buy crystallized ginger from America and have it shipped to South Africa at a pretty penny… thank god I opted for the no receipt option. If my mother had to see how much I paid, she would make me send it right back from where it came and ask for a full refund. Because of the price of these little gold nuggets, I felt extremely bad for letting the remaining pieces just relax in the cupboard waiting for the expiry date to arrive.
So when I came across this recipe and I was going to turn the page and look for something else to make , when I just happened to glimpse at the list of ingredients and crystallized ginger caught my eye. A sign from the recipe God’s that this was the recipe to make for Sunday tea time.
My mother really enjoyed it. My brother kept eyeing the cake as slice after slice was being handed out and my father, well there is just no words to describe his verdict and seriously there is just no help for his taste buds. When I asked him about his opinion he was like ag it’s okay, but you know I am not a fan of chocolate cake… When I explained it was ginger he went on to mention that it was dark like chocolate… molasses will do that to a cake you know… but seriously chocolate cake… my word so far from ginger yet that is what his talented palate picked up.
These ingredients list below makes one 20cm round cake.
- 1 ¼ x cup cake flour, sifted.
- 1 x tsp baking powder.
- ½ x tsp bicarbonate of soda.
- 3 x tsp ginger powder.
- 1 x tsp cinnamon powder.
- ¼ x tsp clove powder.
- ¼ x tsp salt.
- ½ x cup oil.
- 1/3 x cup molasses.
- ½ x cup maple syrup.
- ¼ x cup soy mil.
- 2 x tbsp. yogurt
- 1 ½ x tsp lemon zest.
- ¼ x cup crystallized ginger, finely chopped.
- In a bowl, mix the cake flour, baking powder, bicarbonate of soda, ginger powder, cinnamon powder, clove powder and salt together.
- In a separate bowl, whisk together the oil, molasses, maple syrup, milk, yogurt and lemon zest.
- Pour the wet ingredients into the dry ingredients and mix till well combined.
- Fold in the chopped ginger.
- Pour into a greased 20cm round cake tin.
- Pop into a preheated oven and bake at 18- degrees for 25 – 30 minutes or until the cake tester comes out clean.
- Allow to cool for 15 minutes in the tin before turning out onto a cooling rack and allowing to cool completely.
Ingredients for the icing:
- ¼ x cup butter.
- ¼ x cup cream cheese.
- 2 x cups icing sugar, sifted.
- 1 x tsp vanilla essence.
- 1 x tbsp. lemon zest.
- 2 x tsp milk.
- Cream butter and cream cheese till light and fluffy.
- Add icing sugar, vanilla essence, lemon zest and milk.
- Beat till well combined.
- To assemble the cake, sandwich the 2 layers of cake between a generous helping of icing.
- Evenly spread the icing ontop of the cake and garnish with chopped crystallized ginger and grated lemon zest.