The trouble with carving a pumpkin is that you are always left with a big…
Yesterday was World Baking Day so I decided I would make a cake. Really it would have been rude not to. The challenge was to Bake Brave and make something out of your comfort zone. In other words try something new. There were loads of recipes to try on the World Baking Day website, which were graded at different levels of difficulty. I didn’t choose a recipe from the site, I decided I would try a Ginger and Pineapple Cake as it sounded a perfect cake for the Summer.
I liked the idea of a sponge cake with a mix of ginger and pineapple and thought I would give it a tropical twist with a lime flavoured butter icing. For the decorations I wanted something with a tropical look and managed to find little butterfly cake decorations which I added between clusters of apricot pieces. I was very pleased with the result and my son loved it, I found him stealing pieces when I wasn’t looking. What do you think? If you want to try it yourself, this is the recipe.
Ginger and Pineapple Cake Recipe
- 150g (5 oz) butter
- 125g (4 oz) light brown sugar
- 3 tbsp golden syrup
- 250g (8 oz) self raising flour
- 1 tsp baking powder
- 3 tsp ground ginger
- 50 g (2 oz) dessicated coconut
- 3 eggs (beaten)
- 200 g (7 oz) can pineapple rings
- Grease a18 x 28 cm (7x 11 inch) tin and pre-heat the oven to 180C, 350 F, Gas Mark 4.
- Put the butter, syrup and sugar in a saucepan and heat gently until melted.
- Mix the flour, baking powder, ginger, and coconut in a mixing bowl and add the melted butter mixture. Beat until smooth
- Add the eggs and mix
- Drain the can of pineapple and chop the rings into pieces. Stir the pineapple though the mixture.
- Pour into the tin and bake for 20 minutes until well risen and springy to touch. A knife passed though the cake should come out clean.
- Leave in the tin for ten minutes and turn onto a wire rack to cool.
Once it is cool it is time to make the frosting. I opted for a butter icing with a touch of lime for a tropical taste.
- 100g (3½ oz) butter
- 200 g (7 oz) icing sugar
- grated rind and juice of one lime
- Mix the butter, icing sugar and lime juice together until light and fluffy.
- Spread over cake and decorate.