I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Saturday, 23 January 2016

Stem Ginger Cake with Orange Icing and Toffee Ginger.



Stem Ginger Cake with Orange Icing and Toffee Ginger.

You really have to like ginger.

Equipment:
23cm springform cake tin.

Oven 180c fan forced.

In a large saucepan, put in,
-225g butter,
-150g golden syrup,
-225g soft brown sugar,
-100g finely sliced stem ginger,
-pinch of salt.
Cook, stirring, until the butter and sugar have melted. Leave aside

           For the cake.
Use an electric mixer, beat,
-275g self raising flour,
-1tsp baking powder,
-1tsp ground ginger,
-4 eggs,
-1tsp vanilla bean paste,
-150ml milk.
Beat well to combine. Then stir through
-sugar mixture.

Pour into the prepared tin. 
Bake 35 minutes.
Leave to cool completely.

Mix 300g icing sugar with water and zest of 1 orange. Leave aside until needed.

Once the cake is cooled.
Pour over the icing sugar mixture.

Optional.
               Toffee Ginger.

In a small saucepan, put in,
-100g caster sugar,
-4tbsp water.
Cook on low heat until the sugar has dissolved. Turn the heat up and cook without stirring until the syrup has turned golden brown.
Pierce the stem ginger with a wooden skewer, dip it in the caramel and turn up side down to allow to caramel to set.
Posted by at
Labels:

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)