Oh man, I had the best time in Paris! I was there with the beautiful Ana, you can check out her blog right here.
She's the most fun ever! She gave me a ton of beautiful gifts including heart shaped measuring spoons (she knows me well)
and a cookbook of New Zealand's finest baked treats to veganize (can you say bff?). It's so pretty and I couldn't resist trying this one out.
Ginger cake is one of my total faves and one of the recipes is for a syrupy gingery squishy cake which is great as a cake but also makes wonderful little cupcakes.
Dedicating this to you Ana B!
(click the photo for a bigger version of the funtimez)
To make this lovely cake you'll need:
2 cups plain flour
1 cup sugar
1 tsp baking powder
1 tsp bicarb of soda
2 tsp ground ginger
1/2 tsp mixed spice
1/2 tsp cinnamon
1/4 cup sunflower/canola oil
1 cup soy milk
1/4 cup soya marg
1 cup golden syrup
Yeah I KNOW there's a lot of sugar in it but it's a CAKE ok? It's not supposed to be good for you. Just eat a lot of salad to make up for it. This amount would probably make around 20 cupcakes, or 1 small 2 tiered cake.
Put the golden syrup and margarine into a pan and slowly heat them until they're all mixed together. Take off the heat. Put all the dry ingredients (flour-cinnamon) into a bowl. Add the milk and the syrup mixture and beat it all together.
Pour it into your cupcake papers, or your greased cake tins, or your rubbish heart shaped baking dish like I did. Bake at about 180C/350F/Gas mark 4.5. Give it 25-30 minutes for cupcakes, about 40 minutes for bigger cakes, but check on it often, the high sugar content means it'll burn as soon as you're distracted.
No need to ice them but I can't resist putting a glaze on. It's just a simple lemon glaze, a bit of icing sugar chucked in a bowl and enough fresh lemon juice added until it's the right consistency.
I wish New Zealand wasn't so far away, please hurry up with the teleportation devices Science.