This week has been a challenge, full of curve balls, and well, pretty crap really. The hardest by far was saying goodbye to our little dog Spoon. He ate some poison and we had him put to sleep on Monday. Utterly heartbreaking.
It's been a tough on all of us, but especially for the children. But after a week of grieving and not really caring to cook at all, today the kitchen called me back, for cake. Nothing too frivolous, just something simple to make, that is solid and somewhat nostalgic, with a generous wodge of creamy frosting.
Sometimes you need cake to make you feel better, to help to soothe a broken heart. It does help, for a little while.
Ginger Cake with Golden Syrup Frosting
225g brown sugar
200g golden syrup
1 tablespoon molasses
380g self raising flour
1 tablespoon ground ginger
250g cream cheese (at room temperature)
60g butter (at room temperature)
1/4 cup golden icing sugar
2 tablespoons golden syrup
Preheat oven to 150C and grease a 23cm round spring-form cake tin.
Melt butter, brown sugar, golden syrup and molasses in a saucepan over medium heat. Allow to cool slightly.
Whisk eggs and milk in a small jug, then add to the butter mixture.
In a large bowl, whisk together flour and ginger. Make a well in the centre and pour in the butter and milk mixture and give it a vigorous mix until smooth. If it's looking too lumpy use a whisk to get it smooth.
Pour into prepared cake tin and bake for around 1 hour or until a skewer comes out clean. Allow to cool for about 10 minutes before removing from tin, then cool completely on a cake rack.
To make the frosting, using a stand mixer, beat cream cheese and butter together until combined. Add icing sugar and syrup and beat until smooth and fluffy.
Using a palette knife, spread frosting evenly on top of cake, before making swirly flourishes with your knife.