BONFIRE STICKY GINGERBREAD CAKE

Remember, remember the 5th of November...a night where it always rains and you are wrapped up in so many layers you resemble the Michelin man. Isn't it a great? This year we will be gathering at my brother's new house to celebrate with a (mini) bonfire, fireworks, hot dogs, jacket spuds and toasted marshmallows and definitely a cup or two of mulled wine...I can barely wait!

What's my contribution I hear you ask, this deliciously sticky and incredibly moreish gingerbread spice cake.
INGREDIENTS
200g black treacle
300g dark muscovado sugar
200g unsalted butter
2 large eggs, beaten
200g plain flour
1/2 zest of orange
1 tsp ground ginger
1 tsp bicarbonate of soda
1 tsp ground cinnamon
225ml natural yoghurt

FOR THE TOPPING
75ml icing sugar
fresh pomegranate seeds

METHOD
  1. Heat the oven to 180C/160C fan/gas 4. Grease a 20cm cake tin.
  2. Place the butter, treacle and sugar in a saucepan and gently heat until the butter and sugar have melted.
  3. Take off the heat and beat in the egg using a balloon whisk.
  4. Sieve the flour, bicarb of soda, ginger and cinnamon into a large bowl. Pour in the sugar and butter mixture and again mix using a balloon whisk until combined. Add the yoghurt and stir well until combined.
  5. Pour the mixture into the greased tin and place in the oven for 50 minutes or until a skewer inserted comes out clean. Place some foil over the cake halfway through cooking if it is starting to brown too much.
  6. Leave to cool in the tin for 30 minutes then turn out onto a wire rack to cool completely.
  7. For the topping place the icing sugar in a bowl and pour a little warm water, a tablespoon should be enough, into the bowl and mix well. Sparingly add more water until you have a thick runny icing.
  8. Drizzle the icing over the cake and scatter with pomegranate seeds. Leave for 20 minutes for the icing to set and then serve.
The warming flavours in this cake make it the perfect accompaniment for cold evenings and celebrations whether that is Bonfire Night, Halloween or Christmas!

A/W WISH LIST


Disclaimer; a number of items were purchased in the process of creating this wish list. 

I have always been a fan of and still love the laid back luxe style. Even if I was attending the Oscars I can guarantee that I still wouldn't look too 'done'. I seem to have an innate fear of anything that will make me look too put together; a few hairs (expertly) out of place here, a (perfectly applied) smudged smoky eye there and a bit of slinky silk with chunky knitwear and I am in my element. Whilst I love the undone look I am still a perfectionist therefore any hair out of place is exactly where it's supposed to be. Think of it like achieving the no makeup, makeup look, it's actually harder work than applying a full face with eyelashes but, put the effort in and the end result is beautiful.

It is no surprise that this wish list features a whole lot of comfort with a few standout luxury pieces. I am already daydreaming of layering the & Other Stories slip dress with the H&M knitted cardigan and Zara ankle boots...

What's on your A/W wish list?

HALLOWEEN TREACLE TART RECIPE

The Butter Treacle Tart recipe 2
If you've been here before you will be well aware of my love of Autumn/Winter, I love the cold crisp mornings and I adore all of the holidays, including Halloween...any excuse for a chance to dress up and eat ridiculous amounts of candy whilst hiding behind the pillow 'watching' a scary movie. (Please leave any scary movie suggestions below for this year!)

However you decide to celebrate All Hallows' Eve this ghoulishly dark sticky treacle tart is the perfect accompaniment and a dead cert to impress your guests.
The Butter Treacle Tart recipe 1
INGREDIENTS
250g plain flour
125g cold unsalted butter, diced
1 egg beaten, to glaze

FOR THE FILLING
40g unsalted butter
1 tsp ground cinnamon
1/2 tsp sea salt
1 x 454g tin of golden syrup
50g black treacle
grated zest and juice of 1/2 orange
150g white breadcrumbs
3 tbsp. double cream
2 eggs beaten

METHOD
  1. First make the treacle tart pastry. Put the flour, diced butter and a pinch of salt in a bowl. Rub together by hand until the mixture looks and feels like breadcrumbs. Add just enough cold water to bring the pastry together as dough; a tablespoon at a time should be fine. Once combined, flatten the pastry ball into a disc, wrap it in cling film and put in the fridge to rest for 30 minutes.
  2. Lightly flour the surface and roll the pastry out to a circle around 33cm in diameter. Once rolled out carefully transfer to a deep, loose-bottomed 23in tart in. Trim of any excess pastry and set aside for the bat decoration. Prick the tart base with a fork. Again place the tart to chill in the fridge for 15 minutes whilst preheating the oven to 200C, fan 180C, gas 6. 
  3. Place a large sheet of baking paper inside the pastry case and weigh it down with baking beans, if you don't own baking beans copper coins work just as well! Place the tart tin on a baking tray, it makes it much easier to move in and out of the oven, and blind-bake for 15 minutes. 
  4. Roll out the pastry trimmings thinly and cut out the bat shapes to decorate. Place on a baking tray and put in the fridge to chill until needed.
  5. Remove the baking sheet and baking beans, brush the whole case with the beaten egg and bake for a further 5-10 minutes or until the case is golden and crisp. Take out of the oven and reduce the oven temperature to 180C, fan 160C, gas 4. 
  6. Now make the filling. Melt the butter in a saucepan until it is foaming. Then add the cinnamon and sea salt followed by the golden syrup and treacle. Stir together until runny, then remove from the heat and stir in the orange zest, juice and breadcrumbs. Then add the cream and beaten eggs. Stir until thoroughly combined. Carefully pour into the pastry case.
  7. Brush the bat decorations with a little beaten egg and lightly place on top of the tart as decoration.
  8. Place the tart in the oven and bake for 35 minutes or until the filling starts to puff up. Check halfway through and cover with foil if the pastry is starting to brown too much.
  9. Cool the baked treacle tart in the tin for at least 30 minutes before serving*. 
 *Best served with a big dollop of clotted cream.
The Butter Treacle Tart recipe
This may look like a lot of work and more a challenging bake but I promise it is thoroughly enjoyable and really not that difficult if you take your time and it is oh so worth the effort!

Come back next week as I have one more devilishly decadent treat to share...

© LIZ NOTES

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