The girls are obsessed with cutting out bits of paper and making things lately.
Matilda’s latest is her reversible happy/sad jellyfish.
And to enjoy with your jellyfish, a recipe for a new cake we tried for a playdate recently. It’s actually called a ginger cake, but my girls apparently do not like ginger… gingerbread on the other hand, no problem. So we call it a gingerbread cake.
Gingerbread cake with Caramel Icing
Slightly adapted from The Australian Women’s Weekly Easy Baking Cookbook.
3/4 cup firmly packed brown sugar
3/4 cup plain flour
1/2 cup SR flour
1/2 teasp bi-carb soda
2 teasp ground ginger
1 teasp ground cinnamon
1/2 teasp ground nutmeg
125g butter, softened
2/3 cup buttermilk (i didn’t have any on hand so i used regular milk with about 2/3tblsp white vinegar added)
1/2 cup firmly packed, brown sugar
2 tblsp milk
3/4 cup icing sugar
Preheat oven to 170 degrees. Grease deep 20cm ring pan.
Add all ingredients to the bowl of an electric mixer and beat on low speed until combined, increase speed and beed for about 2 minutes until mix is smooth and pale.
Pour mix into pan, bake for about. Stand for 10 minutes before turning out of pan.
Stir butter, brown sugar and milk in a small saucepan over heat until sugar dissolves. Bring to the boil and simmer for 2 minutes.
Remove from heat, once it has cooled, add the icing sugar. If the mix is too hot, the icing sugar will all dissolve and the icing will be too runny.