Thanks to The Multitasking Mummy, we recently collected our prize ‘The Cookbook’ by Ella’s Kitchen from our local post office (we were home when they so called ‘attempted’ to delivery the parcel.. don’t even get me started!). The book is filled with lots of recipes for toddlers and kids, and has given me some great ideas to mix things up a bit.
We – well really ‘I’ decided to try the ‘Awesome Orange and Ginger Cake’ since we had all of the ingredients. It was a good recipe to make with a little helper, Liam had a ball sifting the flours, adding the egg (and shell) and stirring all the ingredients together. I felt the sugar content was a little high, so I halved the amount of golden syrup, and reduced the amount of marmalade to 175g (next time I would try making it with orange zest and juice). We also decided to add some shredded coconut on top, a job which Liam really enjoyed. When we were licking the bowl, Liam commented the the mixture was ‘hot’ – I think he was referring to the ginger which isn’t used to.
Liam was a bit impatient waiting for the cake to bake, and spent a lot of time staring through the oven door, whilst telling me the oven was ‘hot’ and ‘ouch’. When the cake was out of the oven and had cooled, he was very excited to try some of ‘his cake’. Our version was quite moist, and still quite sweet with a strong orange flavour, despite altering some of the ingredients. The shredded coconut on top really went well with the flavour, and I’d include it next time we make this.
Given I had a very enthusiastic little helper, the cake turned out quite well. We cut it up into small toddler sized pieces and popped them in the freezer, they will come in handy for a special treat. We are looking forward to trying our next recipe!
75g unsalted butter
150g golden syrup (I used 75g)
225g self raising flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
225g coarse cut orange marmalade (we used 175g)
1 egg beaten
1 tablespoon freshly squeezed orange juice
* Preheat oven to 180 degrees and grease and line a 20cm square cake tin
* Melt the butter and syrup in a saucepan over a low heat, stirring well to combine. Remove the mixture from the heat and set aside
* Sift the flour, ginger and cinnamon into a bowl, slowly pour in the syrup mixture and stir to combine
* Add the marmalade, egg, orange juice and 1 tablespoon of hot water and mix until combined. Add a further 1 – 2 tablespoons of hot water if you feel it’s needed (i.e. mixture is too stiff)
* Pour into the cake tin and spread evenly, bake for 30 – 35 minutes until golden.
* Cool in tin for 15 minutes, before removing and placing onto a wire rack to cool completely
Linking up with The Multitasking Mummy for Mummy Mondays