Easy Ginger Cake

This ginger cake is a traditional bake that is a deliciously spiced, sticky winter treat. The traybake is light in texture with a warming spice that improves over time. It's moist and light, and so flavourful, a perfect sweet treat for Bonfire Night or the Christmas season.

This time, a dessert that goes down a treat in Autumn and throughout the festive season. It's delicious blend of ginger and mixed spices are well balanced by the sweetness  of the black treacle and golden syrup.

The richness of the butter adds moisture and a depth of flavours, taking this gingerbread cake to the level of perfection. It is so simple to make, with ingredients that are easy to find, and bonus point, it is ready in about 40 minutes!

Ingredients:

• 225g self raising flour
• 1 tsp bicarbonate soda
• 2 tbsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cinnamon
• ¼ tsp ground cloves
• 100g butter
• 100g black treacle
• 100g golden syrup
• 80g brown sugar
• 1 egg
• 250ml milk

For serving (optional)

• caramel sauce; shop bought or homemade
• vanilla ice cream

Method:

Preheat oven to 180ºC or 160ºC for fan assist oven. Line and grease 9x12inch baking tray.

Start by sifting flour, bicarbonate soda, ground ginger, ground nutmeg, ground cinnamon and ground cloves into a medium-sized bowl. Mix until evenly combined and set aside.

Next, add butter, black treacle, golden syrup and brown sugar to saucepan. Heat the ingredients on low and mix until the butter has melted and the sugar has dissolved.

Combine the wet and dry ingredients in a large bowl. Add the egg and whisk well. Gradually stir in the milk until the batter is smooth. Pour the batter into a greased and lines baking tray. Bake for 35 minutes or until a toothpick comes out clean.

Let the cake cool in the tray for 5 minutes. Then cut into equal squares and serve. Drizzle some caramel sauce and add a scoop of vanilla ice cream or whipped cream for extra indulgence.

Almond Slice

                                        

This perfect tea-time treat is much easier to make than what you'd possibly expected when looking at the end result. But trust me when I say they are a deceivingly easy bake, especially when you break each layer down into stages and tackle them each one at a time. 

There are three layers to this Almond Slice, starting with a sweet shortcrust pastry layer, followed by a layer of jam, then a layer of sponged topped  with some flaked almonds.

Ingredients:

Pastry:

• 200g plain flour
• 100g cold butter
• 30g castor sugar
• 4 tbsp cold water

Jam filling:

• 200g raspberry jam

Sponge:

• 200g butter
• 200g caster sugar
• 100g self raising flour
• 100g ground almonds
• 1tsp baking powder
• 3 eggs
• A handful  of flaked Almond
• 1 tsp Almond essence; optional

Method:

First you need to mix the flour and the cold butter together for the pastry. If you have a mixer you can use that to mix the flour and butter. If not, put the flour in a bowl and then cut the butter into the flour using a pastry blender, two butter knives, or rub with fingertips to create a breadcrumb-like texture.

Add the caster sugar and stir through.

Next, slowly add the tablespoons of water and stir it with a butter knife to bring it together. How much water you need depends on the flour so I suggest starting with 203 tablespoons and then adding more as needed.

Tip out the pastry onto a floured surface and gently bring together the pastry with your hands. Try not to knead it and handle it as little as possible. Then cover with clingfilm and rest in the fridge for 15 min utes. It can last up to 2 days if you want to make it in advance.

Meanwhile preheat the oven to 180ºC/160ºC for fan assist oven.

Lightly grease the tin with butter, taking care not to add too much. You want to grease rather than using baking paper to line it. The pastry has enough butter not to stick but you want to ensure the sides of the sponge don't stick.

Take the pastry from the fridge and roll it out on a floured surface until it is about ¼ inch thick. You want the shape to roughly fit your tin. Carefully lift the pastry and press into the bottom of the tin, cutting any excess so it's only covering the bottom and not stretching up the sides.

Prick the pastry with a fork, place baking paper over it and blind baking beans, or uncooked rice if you don't have any. Bake in the oven for 8-10 minutes, until lightly golden brown.

Raspberry Filling and Sponge:

Meanwhile, loosen up the jam by stirring it in a bowl so it will be easy to spread onto the pastry. I used approximately 200g but you may want a little more or less. Be generous! The jam layer really adds to the flavour.

Remove the pastry from the oven and allow it to cool for 5 minutes, then add the jam layer. Set aside.

Cream the butter and the sugar for the sponge in a large bowl. Add the essence if using, and beat in the eggs.

Add the flour, baking powder, and ground almond and gently mix together.

Pour or spoon over the jam-covered pastry, trying not to disturb your jam layer too much.

Top with a handful of flaked almonds(not toasted) and then put in the oven for 30-35 minutes. Keep checking it and once the sponge layer has risen and cooked through it is ready.

Take out and allow to cool, before removing from the tin to slice it or slice in the tin and remove individual pieces if you find it's easier.