Gingerbread cake!

One of my favorite things in Scotland was Gingerbread-cake. It was just so moist and delicious. I always wondered how it was made.. 

I tried to make some a few days ago. I found a recipe and it was a good one. I don´t know if it´s just the fact that I was in Scotland that made the cake more moist and sticky than this one? Next time I think I´ll keep it in the oven for like 40 minutes instead of 60 minutes..

I remember when I worked in a castle tearoom in Scotland, I once had a customer who wanted to have ice cream and gingerbread. I suggested that he´d get them both on the same plate. HAHa! Everyone in the kitchen made sure that it was what the customer really wanted cause apparently having gingerbread with ice cream is somewhat uncommon. I think he liked it though.. 

At least I always have my gingerbread with some vanilla ice cream!

Delicious.

Here´s the recipe I used for my first try!

Ingredients

Serves: 12

• 100g caster sugar
• 125g butter
• 1 egg
• 225ml treacle
• 300g plain flour
• 1 1/2 teaspoons bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 250ml hot water

Preparation method

Prep: 25 mins | Cook: 1 hour | Extra time: 10 mins

1.

Preheat oven to 180 C / Gas mark 4. Grease and flour a 23cm (9 in) square tin.

2.

In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the treacle.

3.

In a bowl, sift together the flour, bicarbonate of soda, salt, cinnamon, ginger and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared tin.

4.

Bake 1 hour in the preheated oven, until a knife inserted in the centre comes out clean. Allow to cool in tin before serving.