A Summery Ginger Cake

The recent warm weather, as glorious and much needed as it is, doesn't lend itself to baking. Even recently at dawn, whilst it may still be cool, the thought of cranking up the oven and creaming butter and sugar has not been appealing (I make sound like I stand over the ingredients with a wooden spoon laboriously mixing by hand - no way, not whan I have a thing of beauty). It's a shame really, there are few things in life that lend themselves to a sense of collective goodwill but, espeically here in the UK, a few days of consistent good weather, some positive sporting results (I type this on Saturday evening watching Murray beat Simon and before tomorrow's 'match') and a fresh, home baked cake are definately some of them. Whilst I didn't quite manage the trifecta, two of the three met wonderfully last weekend when I went to visit my brother and his family.

A ginger cake is not something that would be at the top of any summer baking recipe list, but last Saturday morning, with the sun already warming the day, I was in need of a cake that would do for a pudding, rather than a snack, and could be easily transported down the M5. I have David Lebowitz's 'Ready for Desert' on my shelf and have baked from it, but had spotted this recipe blogged recently which served as a reminder (I had also bookmarked it a few months ago on The Food Librarian but just hadn't got round to it yet). I had fresh ginger in the fridge, from my recent rhubarb compote fetish and the quick prep and baking time (not to mention the 'leave to cool in tin' instruction) made for a potentially perfect recipe.

To be honest I had no idea when I chose this recipe that this moist ginger creation wold be quite the light thing of delight it turned out to be. Married, by accident, with fresh strawberries and creme fraiche it made for the perfect end to the evening (and was damn fine for elevenses the next day too - apparently). I can imagine the original suggested accompaniment of whipped cream with lemon curd would also lift the cake wonderfully.

Fresh Ginger Cake

David Lebovitz

115g fesh ginger, peeled and thinly sliced

250 mild flavoured molasses (treacle)

200g sugar

250ml vegetable oil

250g plain flour

1 tsp ground cinamon

1/2 tsp ground cloves

1/2 tsp ground black pepper

250ml water

2 tsp bicarbinate of soda

2 large eggs, at room temperature

Preheat oven to 175C

Butter bottom and sides of of a 9" 23cm tin and line the bottom with parchment

Chop the ginger very finely in a food processor or with a chefs knife (I went for the safer processor option)

Mix the treacle, sugar and oil in a large bowl

Whisk the flour and spices together in a medium sized bowl

In a small saucepan bring the water to the boil, then stir in the bicarb

Whisk the hot water into the treacle mixture, then add the ginger

Gradually sift the flour mixture over the treacle mixture, whisking all the time

Add the eggs and whisk until thoroughly combined

Scrape into the prepared pan and bake until top of cake springs back or a toothpick inserted into the centre of the cake comes out clean - approxamately 1 hour

Leave to cool completely in the tin before running a knife around the sides to loosed.

This will apparently keep for up to 5 days at room temperature, but I doubt you'll have the chance to test this theory.