Sticky Ginger Cake With A Clementine Glaze

How to Hygge

https://www.cutoutandkeep.net/projects/sticky-ginger-cake-with-a-clementine-glaze • Posted by Bluebird Books

Always a favourite during the yule season, I baked this on Kirstie Allsopp’s Handmade Christmas TV programme and it was so popular I decided to include the recipe here. I’m not wild about sickly sweet marzipan or tooth- busting sugar icing on traditional British Christ- mas cakes, so this is my Nordic alternative —festive colours, flavours and just the right amount of sweetness to feel celebratory ... Serves 8–10

You will need

125 g Butter , plus extra for greasing 175 g Molasses sugar (or dark brown muscovado) 150 ml Treacle 250 ml Buttermilk 2 Medium Eggs , lightly beaten 175 g Refined Spelt Flour (or plain flour) 75 g Wholemeal Spelt Flour (or rye, wholewheat, oatmeal flour) 2 tsp Bicarbonate Of Soda 1 tsp Baking Powder 2 tsp Ground Cinnamon 2 tsp Freshly grated root Ginger 1 tsp Ground Cardamom ½ Nutmeg , freshly grated ½ tsp Fine Sea Salt
For the Glaze
150 g Icing Sugar zest and juice of 1 Clementine Juice of 1 Lemon
To Decorate
Seeds of 1 small Pomegranate Bright green raw Pistachios

Project Budget

Time

Difficulty

Description

Always a favourite during the yule season, I baked this on Kirstie Allsopp’s Handmade Christmas TV programme and it was so popular I decided to include the recipe here. I’m not wild about sickly sweet marzipan or tooth- busting sugar icing on traditional British Christ- mas cakes, so this is my Nordic alternative —festive colours, flavours and just the right amount of sweetness to feel celebratory ... Serves 8–10

Instructions

1. Preheat the oven to 170 ̊C/gas mark 3 and lightly grease a 900g loaf tin.

2. Melt the butter, sugar and treacle in a medium saucepan, stir through and remove from the heat. Cool slightly then add the buttermilk and eggs.

3. Sieve the ours, raising agents, spices and salt into a medium bowl. Add to the liquid ingredients in the pan in stages, stirring thoroughly a er each addition until evenly mixed. Pour the batter into the prepared loaf tin and bake on the middle shelf of the oven for 45 minutes, then cover with aluminium foil to prevent the top from scorching. Bake for a further 10–15 minutes or until the loaf has risen and feels rm to the touch. If in doubt, insert a metal skewer into the centre and if it comes out clean the cake is done.

4. Place the cake on a wire rack and allow to cool for a few minutes before turning it out and piercing the top in several places. Make a clementine glaze by mixing together the icing sugar, clementine zest and juice, and lemon juice until you have a sticky icing. It shouldn’t be too runny or the glaze will just pour right o the cake. Drizzle the glaze over the ginger cake and sprinkle with pomegranate seeds and pistachios to decorate.