Fresh Gingerbread With Lemon Icing |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 20 |
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I adapted this recipe come from Nigella Lawson's Cookbook, How To Be A Domestic Godess. It is rich, moist and quite delicious! I have made a few changes to suit my personal preferences. Ingredients:
1/2 cup unsalted butter, plus |
2 tablespoons unsalted butter |
1/2 cup brown sugar, plus |
2 tablespoons brown sugar |
3/4 cup real maple syrup, plus |
1 tablespoon real maple syrup |
3/4 cup molasses, plus |
1 tablespoon molasses |
2 teaspoons fresh ginger, finely grated (or more to taste) |
1 teaspoon ground cinnamon |
1 cup milk |
2 tablespoons milk |
2 large eggs, beaten to mix |
1 teaspoon baking soda, dissolved in 2 tablespoons warm water |
2 cups all-purpose flour |
aluminum foil (grease a 12x8x2 roasting pan or spray with cooking spray) or parchment paper (grease a 12x8x2 roasting pan or spray with cooking spray) |
1 tablespoon lemon juice |
1/2 cup confectioners' sugar, plus |
2 tablespoons confectioners' sugar, sifted |
1 tablespoon warm milk |
1/2 teaspoon lemon extract |
Directions:
1. Preheat the oven to 325°F.
2. 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.
3. 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.
4. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
5. And when it is cool, begin the frosting. Whisk the lemon juice into the confectioners' sugar first, then gradually add extract and milk, as needed to make desired consistency.
6. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.
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