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!

Monday, 25 April 2016

Stem Ginger and Lemon Drizzle Traybake.



Stem Ginger with Lemon Drizzle Traybake 

I like love these. They are spicy, sweet and tangy. Traybakes are incredibly easy and rewarding but with this particular recipe, you really have to like ginger.

Equipment:
20x30cm deep baking tray

Oven 180c fan forced.

In a large saucepan, put in,
-250g butter,
-150g golden syrup,
-225g soft brown sugar,
-100g finely sliced stem ginger (and a tablespoon of ginger syrup),
-pinch of salt.
Cook, stirring, until the butter and sugar have melted. Leave aside

           For the cake.
Use an electric mixer, beat,
-300g self raising flour,
-1tsp baking powder,
-1tsp ground ginger,
-4 eggs,
-1tsp vanilla bean paste,
-100ml milk.
Beat well to combine. Then stir through
-sugar/butter mixture.

Pour into the prepared tin. 
Bake 30 minutes. Skewer should come out clean.
Leave to cool completely.

Mix 150g icing sugar with juice and zest of 1 lemon.
Leave aside until needed.

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

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