We are inching towards Christmas. We are inching with the days. We are in fact scarily close with the days.
We are inching with this recipe- ginger and cinnamon simply are Christmas in cake form.
I really love Christmas. I really do. But this year its sort of crept up on me without me noticing, and then, all of a sudden, its basically here! And I feel totally unprepared. This, I suppose, is an attempt to capture some Christmas for me. Gingeris the flavour of Christmas. Gingerbread men, gingerbread houses, ginger mini cakes…
So here’s the thing. I should have mentioned this sooner. Baking cakes in tins in the best thing ever. They are like little, individual, but perfectly formed cakes. Like cupcakes but better. Like cakes but better. Basically, they’re great and you should definitely try them. Imagine having a cake that you could eat all to yourself! And not even feel (that) full! If that doesn’t fill you with utter excitement and sheer joy, you are probably reading the wrong blog.
When I say ‘cans,’ I really do mean cans. I’m talking the type soup comes in. Baked beans. Sweetcorn. You know? I used two different sizes for these ones- tall and skinny ones, and short and fat ones. It doesn’t matter at all, just make sure you rinse the cans out WELL before use- baked bean cake really doesn’t sound all that appealing.Then simply cut the bottom of the cans off using a can opener, and you basically have a tiny cake tin. Wrap the bottom in tin foil (do this tightly so no mixture leaks out), stand on a baking tray and you are ready to go!
120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon cinnamon
pinch of salt
120 ml milk
Mix together the flour, sugar, baking powder, salt, spices and butter together until everything is combined and they resemble bread crumbs. Gradually pour in half the milk and beat until combined.
Whisk the egg and remaining milk together in a separate bowl, then pour into the flour mixture and mix well until everything is incorporated.
Grease the tins well. Spoon the mixture into the cases, and stand on a baking tray.
Bake at 170 degrees for 20-25 minutes, or until springy to the touch.
For the icing:
280g icing sugar
splash of milk
1/2 teaspoon ground ginger
Cream together the butter and icing sugar. Add the milk if you need it to loosen the mixture, and make it the right consistency. Mix in the ginger, to taste. Add more if you think you need it! I added a bit of glitter for some festive sparkle!
Cut the cooled cakes in half. Spoon a dollop of mixture into the middle, and another on top. Roughly spread, sandwich the two halves together and devour!