This is a David Lebovitz recipe - I enjoy reading his blog and love his nonchalant style. His recipes are easy and there is a no fuss attitude about his cooking style - simple and yet exotic in their own way. I just loved this "ginger cake". Very moist - I just can't put it into words, all I can say is I can have this everyday with my cappuccino. I found this recipe on many sites and some of then recommend it only for adults since it's a bit spicy ! Well not in my household, my other half loved it and
On a different note, Starbucks has announces pumpkin spice latte ice cream in stores from Nov 1st . I read this on "The daily meal". Yuppie !! I will have my hands full - eggnog in one hand and spice latte in the other and some extra tires around my waist !! It's well earned :))
|golden syrup = cane juice . This amber-colored liquid sweetener is popular among British, Caribbean, and Creole cooks. It's made by evaporating sugar cane juice until it's thick and syrupy. Lyle's Golden Syrup and Steen's Pure Cane Syrup are popular brands. Substitutes: Combine two parts light corn syrup plus one part molasses OR equal parts honey and corn syrup OR maple syrup (This is thinner, and not as sweet.) OR dark corn syrup (This is thnner and not as sweet as golden syrup. If you like, try reducing the corn syrup in a saucepan to thicken it.) OR light corn syrup (This is thinner and not as sweet or flavorful as golden syrup. If you like, try reducing the corn syrup in a saucepan to thicken it.)|
Above information is from 'The cook's Thesaurus' - an awesome site to find food substitutes, if you don't know about it you will love me for it. :) I loved the site so much that I created a link below the banner of my blog.
Pre heat the oven to 350 F.
In a food processor fitted with the metal blade or with a chef's knife, chop the ginger until very fine. Set aside.