Now I'm not much of a baker if we're talking fancy stuff. No ma'am. But I do love a bit of cake, and whilst mucking about the other day, come up with this sticky, gorgeous little beaut!
So I thought I'd share it with you.
250g self raising flour
as close to 250g eggs (slightly over 250 better than under 250)
scooped out contents of half a lemon
rind of one and a half lemons
2 balls of ginger in syrup from jar, finely chopped, with a wee gloop of the syrup
and either 2 tbsp golden syrup + 1tbs honey
or 3 tbsp honey
Ok, everyone has their own way of chucking together a sponge, and this is no different. You can either cream butter+sugar first, then add the rind and other wet ingredients, then add the eggs/flour alternately till both are incorporated.
Or, if you have a super-de-dooper mixy uppy thingy of some sort, let the machine/stick blender do its stuff and have it all come together in its own way. If you do it this way I'd add the rind after the mixing or it'll get lost in the cake.
Personally I don't have a swishy wishy machine, so I do it the first way, with a bowl and spoon, and a bit of muscle.
However you do it, just make sure it's all been beaten and mixed up well, taste it to see if you'd prefer it to be a bit more lemony, a bit more gingery or bit more sweet. You can tweak it in whichever direction you like.
I then throw mine into a greased, deep, ceramic tray and bake for about an hour. I have an aga type cooker which cooks at between 160-175c depending on how much I've been opening the top oven and so on, but generally, just keep checking up on it. It cooks really well as a pretty slow bake on a lowish heat.
If you fancy, you can slice it up and make an iced topping or cream filling of some sort but because every surface of my house has already taken a hammering from the tide of kiddy grime, I keep it simple and eat the cake as it is. That and I'm too damn lazy and greedy and want to eat it ASAP!!! You could of course serve it with custard, cream or ice cream as a hot pudding as soon as it comes out the oven.
Let me know how you get on, if you follow this recipe but have your own cheeky little twist, have a yummy icing or glaze idea, or have one of your own kid-friendly recipes you'd like to feature here.