I am a little* addicted to cookbooks, from “chicken lit”, to old manuscripts detailing how to cook a calves stomach, you name it, I’ll read it!
The doughnut recipes look very enticing, but the first recipe I decided to test, was the ginger cake, with a little change in the icing arrangements as I thought a warm sauce would be harder to travel with.
The cake itself was a little different to other cakes I’ve made in that usually any made using bicarbonate of soda need to be baked straight away to ensure the maximum “lift” to the cake. This needed to rest for an hour!
It turned out beautifully from the tin the next morning, but I had made sure to line the tin well. As mentioned, the sauce would be lovely if you were having the cake at home, but as this cake would be travelling to my tasters in work and at Alan’s, I felt a glacé icing would suit it better. I mixed the icing sugar with some of my own lemon cordial, and this sharpness lifted the cloying treacley gingery cake perfectly.
The last slice…