As this is my first full weekend off in 3 weeks, I wanted to do some baking to last and to treat the boys with. I probably went a little overboard and made too much, but when baking is your relaxation, that's not hard to do. I made my most favourite Ginger Crunch which I love to make so it is thin, crunchy and has just enough topping to complement it's gingery deliciousness rather than swamping it. I also made a half a batch of Annabel Langbein's Chocolate Chip Cookies which not only made a huge amount, but a really, really good.
As an after thought I also whipped up this Crazy Cake which is an old Alison Holst recipe. Harry has had this cake at his friend Meg's birthday and fell in love with it. While it looks like a chocolate cake it is actually spiced with cinnamon and ginger giving it a more complex flavour. It's also egg and dairy free so perfect if you are baking for someone who may have these allergies. Now I have baked so much the neighbours are going to benefit as I re-home some of it.
Crazy Cake (Alison Holst)
1½ c plain flour
2 Tbsp cocoa
1 tsp each cinnamon and powdered ginger
1 tsp baking soda
1 tsp salt
1 c sugar
½ c oil
¾ c water
2 Tbsp vinegar
1 tsp vanilla essence
Heat oven to 190°C , with the rack just below the middle. Line
the bottom and two opposite sides of a 20cm square pan with baking paper. Butter
and flour the uncovered sides of the pan, or coat with non-stick spray.
Sift the first six ingredients through a sieve over a fairly large bowl. Stir in the sugar with a fork, leaving a depression in the centre. Measure the oil and add it to the dry ingredients, without stirring. Add the vinegar and vanilla to the measured water, then tip them into the flour-oil mixture. Stir with the fork until the mixture is smooth and no dry lumps remain.
Pour the mixture into the prepared pan and bake for 30 - 40 minutes, until the centre of the cake springs back when pressed, and a toothpick or skewer comes out clean. Leave cake in the pan for five minutes, then turn out onto a wire rack and leave to cool. Dust with sieved icing sugar or ice with chocolate icing. You can also top with whipped cream and fresh or partly thawed raspberries; sliced drained canned peaches; or sliced bananas and raspberry jam.
Sift the first six ingredients through a sieve over a fairly large bowl. Stir in the sugar with a fork, leaving a depression in the centre. Measure the oil and add it to the dry ingredients, without stirring. Add the vinegar and vanilla to the measured water, then tip them into the flour-oil mixture. Stir with the fork until the mixture is smooth and no dry lumps remain.
Pour the mixture into the prepared pan and bake for 30 - 40 minutes, until the centre of the cake springs back when pressed, and a toothpick or skewer comes out clean. Leave cake in the pan for five minutes, then turn out onto a wire rack and leave to cool. Dust with sieved icing sugar or ice with chocolate icing. You can also top with whipped cream and fresh or partly thawed raspberries; sliced drained canned peaches; or sliced bananas and raspberry jam.
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