Saturday, 7 August 2010

Ginger cake

I don't normally make cakes because the process is so fiddly. Measure this, whisk that.... it's too much work. The ginger cake recipe on Kitchen Tigress' blog aroused my interest because it looked so easy. By the time she posted pictures of the soft, moist cake, I was sold!

It wasn't difficult at all. Everything was measured in cups and teaspoons, I didn't have to drag out my cake mixer and weighing scale. No whisking, beating or chilling involved. Just stir all the ingredients together and pop into the oven. My kind of recipe!

The recipe called for molasses which I didn't have in my pantry. I used dark brown sugar instead. I didn't exactly measure out 1/2 cup of grated fresh ginger either. I simply grated a big chunk of ginger (juice and all) into the mixture. I like my cake extra gingery!

Here it is after an hour in the oven. We're bringing it to best friend's party tonight. I pinched a tiny bit off the top to taste (delicious!). YK snuck into the kitchen and took off a small bit too.

It looks so delicious sitting there in the kitchen. I had better hide it before we eat it all up before the party.

Oh, I have a chicken roasting in the oven too. I seasoned the chicken with a medley of herbs (rosemary, basil and kaffir leaves) from my garden. One more hour of roasting to go.

Finally, the chicken is ready. Look at Rusty!

And here's a slice of the delicious cake!

13 comments:

Open Kitchen Concept said...

I want to make this cake too! I have molasses leftover from my Christmas fruitcake too!

WaterLearner said...

Yummy!! National Day Eve Party??

Malar said...

The cake and chicken look so tempting!

蕾蕾 said...

所有的資產,在不被諒解時,都成了負債..................................................................

Amel said...

OH GIMME GIMME GIMME...I've gotta try that ginger cake hi hi hi...

Blur Ting said...

OKC - I am sure you will do it so well!

Blur Ting said...

Water - Yup, we find every excuse to celebrate.

Blur Ting said...

Malar - The chicken was average but the ginger cake was nice!

Blur Ting said...

AMel - It's easy. You should try making.

Anonymous said...

Just saw the comment you wrote about using liang teh sugar! How much did you use? I might do that when I don't have molasses or treacle. Was your cake sticky on top?

KT

Blur Ting said...

Hi KT - The cake was very moist inside while the crust was slightly sticky and chewy. I think brown sugar is a good replacement for molasses. I used 1/2 a cup.

The taste reminds me of those brown coloured 'huat kueh' used for prayers.

Anonymous said...

Was at NTUC last night. The Chinese brown sugar sold there has tartrazine, which is not very good.

Blur Ting said...

Oh really? Better not use that.