A favourite weekend excursion is to hop onto the District Line for 20 minutes and head out to Richmond. Once there we wander along the river, have tea at the Petersham Nurseries, or Ham House, catch Hammerton”s foot ferry over the river and walk back to Richmond past Marble Hill House.
When E was at university and for his first years in London he was a keen (and very good) rower so he always likes to watch the crews on the water, and for me a trip to Richmond means a trip to Kooks Unlimited and William Curley. As I am a life member of the National Trust, an investment I wisely made in my early teens with money my grandparents left me, admission to Ham House is free, so I feel that I am allowed to spend the money I have “saved” in Kooks Unlimited or on chocolate. I am aware that my logic is somewhat flawed, but this does not overly distress me, and after my last Richmond excursion I returned with a bundt tin and a rather dangerous looking “injection” piping nozzle for filling choux buns and doughnuts.
My lovely new tin is the perfect size for a 5 egg sponge, or for my Easy Peasy Ginger Cake (which is also the most popular recipe on my website). I adapted the recipe very slightly adding finely chopped Thai Ginger and dried mango from Senses of Thailand at Selfridge’s earlier in the summer. The darker patches on the cake are lump of sugar that had not mixed in properly.
Bundt perfection was enabled by Dr Oetker’s rather wonderful cake release spray, a quick spray into the tin and when done the cake literally falls out. I was very impressed and will definitely buy more when my can runs out.
A ginger cake with a difference; exoticly flavoured with Thai ginger and dried mango.
- 350 g Plain Flour
- 225 g Sugar I use soft dark brown for colour and flavour but any would work
- 100 g Cooking oil Sunflower or rape/canola
- 2-3 tsp ground ginger
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch salt
- 60 g treacle
- 225 ml boiling water
- 2 tbs finely chopped dried mango
- 2 tbs finely chopped candied Thai ginger
Place all the ingredients into the food processor bowl and whizz until you have a smooth golden brown batter, or use an electric whisk. Pour the batter into your bundt tin and cook at GM4/180C for about 45 - 55 mins until risen and a cocktail stick inserted into the middle comes out clean.
* When weighing the treacle I put the spoon into a jug on the scales, then zero them, use the spoon to dollop the treacle into the jug without scraping the spoon I then rezero the scales and weigh 225g of boiling water into the jug which will dissolve all the treacle which saves any sticky scraping from spoon to food processor bowl. As the recipe is so forgiving accurate measuring is really not necessary. The cake should keep for about a week.
The cake should keep for about a week.
Dr Oetker Cake Release Spray is available from Sainsbury’s and cook shops for about £1.40 for 125ml which should grease about 30 8″ tins.
Thank you to Dr Oetker for my cake release sample.