Spiced sandwich is a winner. Moist, and nicely spicy . Definitely one to make again, and one of only a couple I’d happily recommend to one and all. (Nutties being the other real favourite, and English Ginger cookies, but with double the ginger next time)
Once again, the recipe was just a list of ingredients and some nebulous instructions to self. What for example is a quick oven? I decided to set mine to 200ºc for the first try, but the batter is very wet, and it was cooking too fast on the outside before the middle was going to be done. The timing of the first batch was also somewhat muddled by the fact that I was in full on baking mode, so the oven door may have been opening and closing just a few times! It’s going to be a busy week in our household, with the school production of 7 Brides for 7 Brothers ( The Hungry One on stage, and Missy Moo and I in the orchestra pit), our local Eisteddfod (our 2 boys and a few of my students involved) and THE ARRIVAL OF MY MUM AND DAD FROM WESTERN AUSTRALIA!!! I can’t wait, but it will be very hectic, so I’ve got a few meals ready and frozen (Japanese curry, Thai curry and mango chicken), and am trying to get some baking done too. So, what better time to bake a cake (twice, to get it right) and blog about it, right?
So here’s what I did the second time, when it worked well.
1/2 cup sugar
½ cup golden syrup
½ cup milk
1 ½ cup flour
2 tsp ground ginger
1 tsp ground nutmeg
½ tsp bicarb soda
1 tsp baking powder
Preheat oven to 180°C (350°F). Grease and line a loaf tin.
Cream the butter and sugar as best you can. (There isn’t much butter) Add the eggs one at a time and beat well. Add the golden syrup and then the milk, and mix thoroughly. In a separate bowl, sieve the flour, ginger, nutmeg, bicarb soda and baking powder, and stir to combine. Add the dry mix to the wet and mix through gently. I did this by hand. The final mix is quite runny.