Sat, 4 December 2021
Chef: Krissy GibsonIngredients:
Makes one tray (about 16 servings)190 g self-raising flour7 g bread soda (1 teaspoon)3 g salt (½ teaspoon)6 g ground ginger (2 teaspoons)3 g ground cinnamon (1 teaspoon)¼ teaspoon ground cloves55 g melted butter160 g dark muscovado sugar160 g molasses160 ml boiling water1 large eggMethod:1. Preheat oven to 160°C. Grease and flour a 9” square pan.2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.3. In a large bowl, mix together the melted butter, brown sugar, molasses, and boiling water. Let cool for a few minutes, then whisk in the egg.4. Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and sprinkle the top with granulated sugar. 5. Bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly then cut into squares and serve. This cake is best served warm out of the oven or reheated, with freshly-whipped cream
