Friday, 4 October 2013

Fiery ginger and lime cake

My lovely and talented husband has something to celebrate this week.  He's the art director and co-founder of the indie computer game company who launched the successful and critically acclaimed game Fallen London. It's a small company and they all work damn hard. Mr Hungry drew pretty much the entire game (and all their other projects) single-handedly. The four of them work more hours than anyone I know (apart from chefs, natch) and the modest success they have achieved so far is much deserved. When our friend Alexis first approached him about doing the art for this game he'd created I had these wild notions that we were all going to be overnight millionaires. It happens right? Games go viral and megabucks are made! It never did. I'm still in Guildford. The private island is on hold. But hey, he still gets to do a job he loves, creating something amazing. Drawing monsters and other really quite frightful things. Being adored by a loving, endearing (and somewhat obsessed) player-base.

This week marks the end of a very exciting month as they launched a Kickstarter to fund a new game. It's based in the same world as Fallen London and it turns out their players are just as excited by this as them. Not only did they absolutely smash their target but they powered through the first stretch goal as well. I'm so proud of all of them and to celebrate I made them this absolutely superb ginger cake. I've used the recipe on a number of occasions and changed it many times over the years. This is its current incarnation. Fierce, gooey, tangy and sweet. Perfect for warming the cockles as you sail the Sunless Sea.

So this is for Alexis, Paul, Liam and Henry. You boys rock. Congratulations. By the way, you really should check that last link out. They were drunk. It's hilarious.

Drinking rum at work. It's disgusting, really.

Ginger and lime cake 

  • 15g golden syrup
  • 50g treacle
  • 50g syrup from ginger jar
  • 125g butter
  • 125g dark muscovado sugar 
First line a round or square cake tin (approx 24cm) with grease proof paper and preset your oven to 180C. Place all these ingredients into a saucepan and melt on a medium heat. Stir with a wooden spoon to make sure everything is combined. Remove from the heat and leave to cool for 5 minutes.

  • 250g self raising flour
  • 3 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp mixed spice
  • 1/2 tsp bicarb
  • 1/2 tsp ground white pepper
  • pinch salt
Sift the above dry ingredients into a mixing bowl. Add the combined sugars and butter to the bowl and combine thoroughly. I use my Kenwood but it's just as easy to do it by hand.
  • 5 pieces stem ginger, finely chopped
  • 2 inch knob chopped root ginger, grated
  • 2 large eggs
  • 230ml milk
  • juice and zest of 2 limes
Whisk all these ingredients in a large jug/bowl until the eggs are completely mixed in. Then gradually beat it into the cake batter until you have a lovely smooth, ginger colour. Don't add it all in one go or the batter can split. The resulting mixture is quite wet and liquidy. Now pour the batter into your pre-prepared cake tin and bake on 180C for approximately 45 mins. All ovens vary so make your first check after about 30 minutes. Use a squewer to see if the cake is cooked (it should come out clean and not with raw, sticky batter on it). Once fully baked remove from the oven and place on a cooling rack until cool enough to remove from the tin. Leave to cool completely before icing.

Zesty frosting
  • 170g unsalted butter (soft)
  • 500g icing sugar
  • juice and zest of 2 limes
Sift the incing sugar and beat everything together until completely smooth (by hand or with a food mixer) then spread over the top of the cake in a very thick layer ;-) ZING!

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