One of the most prominent aspects of autumn is it’s leaves and there’s nothing like ginger cake to warm the soul, so here is a ginger cake that’s got some autumn flair.
- 60g Butter
- 125g Golden Syrup
- 100g Plain Flour
- 25g Self Raising Flour
- 1tsp Bicarb of Soda
- 1tsp of Ground Ginger
- 100g Caster Sugar
- A Dash of Salt
- 125ml Milk
- 1 Egg
- A Handful of Glacier Cherries
- Half a bag of Chocolate Chips
1. Place the butter and golden syrup in a pan and melt them together.
2. In the bowl of your mixer combine both of the flours, the ginger, bicarb, sugar and salt. Then prepare the egg by beating it in a separate bowl.
3. Add the egg and milk to the mixture before slowly adding in the melted butter and golden syrup mixture.
4. Make sure the batter is well mixed before adding in your cherries and chocolate chips. Give the mixture a final wizz before placing in your prepared baking tin and popping in the oven for 45 minutes at 170°c.
To decorate my cake I picked up some ready to roll icing from my local supermarket, I chose brown and orange as they matched the colours of the leaves outside. If you wish to you can also use red.
To make the shape of my leaves I used a stencil I printed out at home but if you have leaf cookie cutters they will also work.
I rolled out the icing before placing my stencil over the top of it and cutting it out with a small thin knife. I used multiple sized leaf shapes and Ben free handed a few thin leaves with the left over bits.
Once you’ve cut out all your leaves (and let your cake cool) place them however you’d like on the top of your cake, if you want you can add a little bit of water to the back of them to make them stick. And that is it, all that’s left to do is sit and admire your master piece with a slice and a cuppa, but not before you’ve taken a picture of it for instagram first.