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Cover: Make your cake…and eat it

Recipes with ginger

12Jul 12

Apple sauce Ginger Roll

Apple sauce Ginger RollAs with most rolled cakes, this apple sauce ginger roll is a little bit labour intensive, so it’s not the best option if you’re short on either time or patience. However, if you’ve got the time to do it right, the end result is more than well worth the effort required!

Another example of an elaborate cake roll is this Chocolate Caterpillar Cake. The author of this recipe made it for her niece’s birthday, and I think it was really clever!

My apple sauce ginger roll recipe is one of my kids’ all-time favourites. Hopefully soon they’ll be old enough to help with the preparation! The recipe calls for apricot jam, but any other fruit jam should work just as well; let your taste buds be your guide and you can’t go wrong!

Apple sauce Ginger Roll
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • 3 eggs
  • 100g granulated sugar
  • ¼tsp salt
  • 65g cake flour
  • 2tsp baking powder
  • 1tsp ground ginger
  • 1tsp ground cinnamon
  • 1tsp allspice
  • 50ml dark molasses
  • 375ml apple sauce
  • 125ml apricot jam
  • 1tsp grated lemon peel
  • 30ml brandy

Instructions
  1. Preheat the oven to 190ºC.
  2. Butter a jelly roll pan and line with baking parchment.
  3. Beat the eggs in a mixing bowl together with the sugar and salt until the mixture is very thick and retains its shape (about 5 minutes).
  4. In a separate bowl, sift together the flour, baking powder, ginger, cinnamon and allspice.
  5. Add the flour and spice mixture to the egg mixture and fold in very gently.
  6. Fold in the molasses.
  7. Spread the batter on the buttered and lined jelly roll pan.
  8. Bake in the preheated oven for 12 to 14 minutes, or until the sponge springs back when lightly pressed in the centre.
  9. Remove the sponge from the oven and dust the surface with the granulated sugar.
  10. Turn the cake out upside down onto two overlapping sheets of baking parchment.
  11. Peel off the parchment you baked with and roll up the cake like a jelly roll.
  12. Chill the roll for at least an hour.
  13. While the sponge is chilling, mix together the apple sauce, apricot jam, lemon peel and brandy and set aside.
  14. Unroll the chilled sponge carefully and spread the filling over the top.
  15. Roll it up again and chill for at least 30 minutes before serving.

 

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05Jun 12

Molasses and Spice Biscuits

Molasses and spice biscuitsIn today’s world, it can be hard to find the time to bake biscuits at home,  but I am convinced that home-made is still the best!  In the end it’s almost as cheap as buying them, and  there is really nothing that compares to a freshly-baked biscuit still hot from the oven.

A perennial favourite around my house, these Molasses and Spice Biscuits are almost sinfully delicious!  The cinnamon, cloves and ginger add an exotic nuance to the recipe that always makes me think of spice caravans winding their way across some Eastern desert.  Just one bite brings images of camels and colourful piles of spices and fabrics to mind.

As with most biscuit recipes, this one is fairly quick and easy to prepare.  The trick is to leave the uncooked dough in the refrigerator as long as possible, overnight if you can.  This helps to keep them from spreading out too much while baking and merging together into one giant mess on the baking sheet.

When they’re ready, serve with a glass of milk or a cup of tea for dipping.

Ingredients:

  • 115g (1/2 cup) butter, softened
  • 60ml (1/4 cup) vegetable oil
  • 300g (1 1/2 cups) granulated white sugar
  • 170g (1/2 cup) unsulphured molasses
  • 2 eggs, lightly beaten
  • 510g (4 cups) white flour
  • 1/2 tsp salt
  • 2 1/4 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cloves
  • 2 tsp cinnamon
  • 32g granulated sugar for coating the cookies (1/4 cup).

Instructions:

  1. Preheat the oven to 175º C.
  2. Cream the butter, vegetable oil and sugar in a large bowl.
  3. Add the molasses and eggs and beat until thoroughly combined.
  4. Set aside.
  5. In another bowl, mix the flour, salt, baking soda, cloves, ginger and cinnamon.
  6. Gradually stir the flour mixture into the butter and sugar bowl.
  7. Keep stirring until the mixture is well blended and smooth.
  8. Chill the dough for at least an hour.
  9. Roll pieces of dough into 3 cm balls.
  10. Coat the balls with the granulated sugar by rolling them around on a plate with the sugar.
  11. Place the balls about 6 cm apart on a baking sheet.
  12. Bake in the preheated oven for 14 minutes.  The biscuits will flatten as they bake.
  13. Remove the biscuits from the oven and cool on wire racks.

Prep Time: 15 minutes + 30 minutes chilling

Cooking Time: 14 minutes

Serves: 6 (about 40 cookies)

Difficulty: Easy

Note: For a more chocolaty option, try these chocolate chunk and raspberry cookies.

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