Wednesday, May 03, 2006

Rose Prince's Boiled Dark Ginger Cake

At the Blueprint Café in London they serve Montgomery’s Cheddar (see posts passim ) with ginger cake. Rose Prince has cooked there and this is her recipe, from the just published paperback edition of The New English Kitchen.

120g butter
120g soft brown sugar
120 g sultanas (optional)
2 tbsp water
300g black treacle
1 ½ tsp ground ginger
2 eggs
180g plain flour
½ tsp bicarbonate of soda
60g ground almonds
1 tbsp blanched split almonds

Line and butter a 20cm square cake tin. Preheat the oven to 150C/gas mark 2. Put the butter, sugar, sultanas, water and treacle into a saucepan and bring to the boil. Boil for exactly 5 minutes, then set aside to cool until hand hot. Beat in the ginger, then the eggs, one by one. Sift in the flour, bicarbonate of soda and ground almonds and fold in well.
Turn the mixture into the prepared cake tin and bake for about one hour, scattering the split almonds on top after 40 minutes. Cool on a wire rack and try to leave it for a day or two before you eat it!


lindy said...

This looks delicious, and very like what I would call "gingerbread." It never occured to me to have it with cheese, but it sounds just right. I think I'll be making this. And eating it with some (probably inferior) cheese.

June said...

I'd call it gingerbread too! Do try it with some good cheddar - it's like a circus in your mouth!

Lynn D. said...

I make a "boiled" cake with coffee, sultanas, ginger and other spices that I am very fond of. I have served it with cream (soft, white) cheese, which is very good, but a cheddar sounds wonderful. We have two excellent cheddars in Oregon, one from Rogue Creamery and the other Tillamook Creamery Vintage White Extra Sharp.

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