Tuesday, August 10, 2010

Ginger Cake Squares

  This square was something my youngest and I used to make especially for Harry. He tends to like things with a ginger flavour and Katrina loved to decorate it and knew she was doing it for her Daddy.

150gr butter
¾ cup light brown sugar
100ml golden syrup
2 cups flour
1 tsp baking soda
2 tsp ground ginger
1 tsp mixed spice
2 large eggs

Glace cherries

In a large container, (ie a pot on the stove or a bowl in the microwave) melt the butter, sugar and golden syrup together then cold slightly.
(I use this time to prepare the peanuts for decoration *)
Sift the flour, baking soda and spices into the mix and stir to combine.
Beat the eggs together with a folk and stir into the mixture.
Transfer mixture into a 23 cm tin that is lined with baking paper.
Arrange the peanuts and half a cherry in a flower pattern, keeping in mind that you will be cutting the cake into pieces with a flower on each one.
An easy way to do this is to lightly mark out the places to cut with a knife and then keep the ‘flower’ within each ‘piece’. Once the cake is cooked the marks will have disappeared. If not you will just have a mark to cut through.
* I husk the plain peanuts and split in half. This is easy if you place a few in you hand and just rub them between your palms.
Bake at 170ºC for 40 minutes or until a warm skewer comes out clean when inserted into the center of the cake.
Cool in the tin and cut into squares when cold.

This is also very nice served warm as a pudding with custard, cream, yogurt or ice cream.

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