Gingerbread with Lemon Sauce Topping
Adapted from the recipe ‘Ginger Cake’ in ‘Best Ever Recipes’ by The Australian Women’s Weekly Cookbooks, published by ACP Publishing, 1976 (1999 reprint edition), ISBN 0 949128 27 9.
Makes one square 20cm cake.
[Ingredients]
2 cups (300g) plain flour
1 teaspoon baking powder
½ teaspoon bicarb of soda
1/8 teaspoon salt
2 teaspoons ground ginger
½ teaspoon ground cinnamon
¾ cup (165g) caster sugar
100g butter (use normal salted)
¾ cup golden syrup or treacle (or a combination of both)
1 egg, lightly beaten
1 cup (250ml) milk
Lemon Sauce Topping:
½ cup white sugar
½ cup water
3 tablespoons lemon juice
1 teaspoon lemon essence or finely grated rind of 1 lemon
2 tablespoons cornflour, mixed with 1 tablespoon water
1 tablespoon butter
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[Preparation]
1. Preheat oven to 170°C. Grease a deep 20cm square cake tin and line base with baking paper.
2. Put butter and golden syrup (or treacle) into a saucepan, stir over low heat until butter has melted.
3. Sift and mix all dry ingredients in a mixing bowl. Mix in beaten egg and milk. Pour in warm melted butter and syrup, mix until smooth.
4. Pour into prepared tin and bake for about 1 hour, or until cooked when tested. Leave in tin for 10 minutes before turning out. Cool then top with lemon Sauce Topping.
Lemon Sauce Topping:
In a saucepan, dissolve sugar in water. Add lemon juice and essence and bring just barely to a boil. Stir briskly while slowly pouring in dissolved cornflour, stir and cook for 1 minute. If there are lumps, sieve. Remove from heat and stir in butter. Let cool.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Original post by SeaDragon