Fresh Gingerbread with Lemon Icing

Fresh Gingerbread with Lemon Icing
Fresh Gingerbread with Lemon Icing
Having run the cake table at my daughter's school last year, I can say that there are two types of optimum bake sale fare: small, individual pieces that look cute and fetch high unit-prices and sheet cakes that can be made without effort or dexterity and sliced up easily. This recipe fits the latter category and has the added virtue of appealing to parents and grandparents who feel that something from the sale should be gratifyingly old-fashioned. The fresh ginger is a modern touch, admittedly, but I always keep some in the fridge and wanted to try it in a less contemporary, pan-Asian way one day (it worked.) The lemon icing may not be conventional either, but there is another starkly practical reason for it: brown things — if they're not gooily chocolate — don't sell so well; and the lemon spruceness of the topping is perfect with the musky sweetness beneath it.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 20 squares
Ginger Dessert Bake Lemon Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoons lemon juice
  • 1 cup plus 2 tablespoons milk
  • 1 tablespoon warm water
  • Carbohydrate 39 g(13%)
  • Cholesterol 35 mg(12%)
  • Fat 7 g(11%)
  • Fiber 0 g(2%)
  • Protein 2 g(5%)
  • Saturated Fat 4 g(20%)
  • Sodium 92 mg(4%)
  • Calories 221

Preparation Preheat the oven to 325°F. In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water. Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools. And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting. Reprinted with permission from How to Be a Domestic Goddess by Nigella Lawson. © 2005 Hyperion

Preparation Preheat the oven to 325°F. In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water. Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools. And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting. Reprinted with permission from How to Be a Domestic Goddess by Nigella Lawson. © 2005 Hyperion

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