I haven’t baked for a while because the horrors of real life intervened. But in a desperate attempt to restore some sort of normality to my life, I have been going over all my recipes. It has been tempting to rely on an old favourite. A many times tried and trusted recipe. But curiosity overcame me when I saw a recipe for a sticky ginger loaf……and I thought “how can I tweak that recipe….”
A whisky mac is a lovely warming gingery drink and so I thought I’d see how it translated into cake form. I suspect, like the boozy banana bread recipe, that it will be subtle, but hopefully give the cake just a little something extra.
This recipe still needs tweaking (I can’t help myself, can I!). I want to swap the butter for oil, maybe add extra dates, and see how I go from there. In the meantime, it is a lovely gingery, slightly sticky cake. Mmmmm….breathe in deeply.
Just right for these “not quite yet summer” days.
I think I might just be on the cusp of rediscovering my baking mojo. I am wanting to bake more, and enjoying it once again. So that’s a win. However I need to take photos with my camera and not with my tablet. When I post photos taken on my tablet they are tiny. Urgh. So frustrating. Somehow I seem to have got confused between the two. It will be a while before I manage to sort this out though, so please bear with me!
Today’s cake is one I have baked a few times and is always a success. It is a joy to make, smell and eat! Just grating the fresh ginger and zesting the lemon for this is worth it for that lovely fresh zesty, summery aroma. Small things, hey, but small things are important.
The cake has fresh ginger, lemon zest, Bramley apple and dates as the fruit ingredients and so we can eat it smugly thinking it surely must cover some of your 5-a-day!! This all combines to make a lovely moist, more-ish cake. It is fruity and spicy, but not in-your-face. A lovely balance of flavours.
The white chocolate drizzle on top turned into a full on white chocolate flood this time because, well, I had the chocolate so why not use it! And anyway, although I am not a great fan of white chocolate it works so well with this cake.
When I first baked it I posted a photo on Twitter and the cake earned itself a rather different name. “Inspired” by the white chocolate drizzle……I blame Declan and for the time being I’ll avoid using that name just in case I put you off!