The 20th of each month on Baking in Pyjamas is reserved for cake, but not any kind of cake, it’s The Cake Slice Bakers day. If you’re not familiar with it then let me fill you in. We are a group of cake loving ladies who throughout a year bake cakes from cake themed books. November marks the start of a new baking year and this year we are baking from World Class Cakes – Roger Pizey.
Seeing as we are so close to Christmas I wanted to make something Christmassy and this gingerbread was as close as I could manage with the choices given. Another fabulous choice from this book I have to say. Last month and I made this Maple & Pecan Cake which received wonderful feedback and even a paid order for me. I made a few small changes to the way I presented this festive cake but didn’t altar on the ingredients.
The obvious change is the shape, in the book your supposed to use a 9 x 9 square inch cake tin. I haven’t got one and as I’m in the Christmas spirit I wanted to use one of my Nordic ware festive tins, so I used this beautiful snowflake tin and as you can see it’s delivers such holiday cheer.
An optional frosting was available in the form of a lemon buttercream or royal icing, I like my gingerbread plain so I dusted the cake with snowy sprinkling of icing sugar and as always a magical sparkle of edible glitter.
A good gingerbread shouldn’t be sweet, it should be spicy, damp, flavour-some and it should be get better as the days pass. This gingerbread fulfils what is to me a great gingerbread.
This month our bakers chose from…
2. Paul A. Young’s Torta Gianduja p. 58
3. Caribbean Coconut Cake with Rum p. 25
4. Gingerbread p. 124Visit our bakers to see what choice they baked up this month!
A festive gingerbread that will amaze everyone.
- 180 grams Unsalted butter room temperature
- 150 grams Caster sugar
- 3 large Eggs
- 390 grams Plain flour
- 1 1/2 tsp Bicarbonate of soda
- 1 tsp Cinnamon
- 1 1/2 tsp Ginger
- 360 ml Milk
- 3 tbsp Golden syrup
- 3 tbsp Treacle
- 2 large Lemons Zest
1. Pre-heat the oven to 170C and grease a Nordic Ware Snowflake tin thoroughly, making sure you get into all the crevices or grease a 9 x 9 inch baking tin and line with parchment. Set aside.
2. In the bowl of a free-standing mixer fitted with a paddle attachment cream together the butter and sugar until smooth, creamy fluffy. Scrape down the bowl with a spatula.
3. Add the eggs, one at a time mixing well between each addition and scraping down the bowl with your spatula each time you add an egg.
4. Add the flour, bicarbonate soda, salt, cinnamon and ginger mixing until just combined.
5. In a small saucepan slightly warm the milk then stir through the golden syrup and treacle. Now pour into your mixing bowl add the lemon zest then mix together until velvety and smooth.
6. The batter will be very runny so carefully pour into your cake tin and bake for 35-45 minutes, or until a cake tester inserted into the centre comes out clean.
7. Leave on a wire rack for 15 minutes then turn out the cake and leave to cool completely. One cold, sprinkle with icing sugar.
- Recipe adapted from World Class Cakes - Roger Pizey
- This will last for up to 4 days stored in a cake tin with a tight-fitting lid.
- Keep in a cool, dry place away from direct sunlight.