Sticky Pineapple Gingerbread
February 26, 2009
Gingerbread has to be one of my top ten tea-time favourites, particularly good for wintry days or during summer rain, when you need that glow of heat coupled with the kick of sugar.
It’s a comfort food, yes, but a strongly flavoured and sophisticated one. As a child I never really liked ginger in baking – it was too strange and not straightforwardly sweet enough. The ginger biscuits I was given then were a Polish variety, made by my grandmother and served as a traditional Christmas treat. They weren’t biscuits or cookies as we find them in supermarket packets: these were spongy in the middle and covered with white icing.
I can’t say I ever liked them. They were light, but yet not quite light enough for cake. They were called biscuits, but had no crunch. And where, I wondered, was the chocolate?
Perhaps that experience is why I now consider ginger in baking, to be adult food. It’s sensual. It’s aromatic and bold. It fills the kitchen with strong scents and tastes peppery and almost luridly spicy. The sweetness too, is punchy but unusual. It’s a layered effect, a symphony of sweetness if you like, built up by using not just treacle, but sometimes honey or golden syrup as well and then dark muscovado sugar on top of that.
And beware; this recipe is called ‘sticky’ for a reason, so no nonsense about eating this daintily, please. Napkins, or good old finger licking, will definitely be called for.
Sticky Pineapple Gingerbread
450g plain flour
1 tbs ground ginger
1 tbs baking powder
1 level tsp bicarbonate of soda
1 level tsp salt
200g dark muscovado sugar
300g black treacle
1″ fresh ginger, peeled and finely grated (discard the leftover pulp)
3 pieces stem ginger, finely chopped, plus about 3tbs syrup
432g can pineapple chunks, drained
6tbs icing sugar
Set the oven to 160C/325F/Gas 3. Grease a 23cm baking tin.
Sift together the baking powder, flour, ginger, bicarbonate of soda and salt.
Melt the butter and sugar with the treacle in a large pan over a low heat. Leave to cool and then beat in the egg and milk, and stir in half the chopped stem ginger. Add the grated fresh ginger. Fold the mixture in with the dry ingredients.
Pour the cake batter into the greased baking tin and scatter the pineapple pieces and the rest of the stem ginger over the top. Bake for about 1.5 hours. The cake should be well risen and a skewer or fork inserted in the middle should come out clean.
Leave for about half an hour in the tin and then turn out the cake and place on a wire rack to cool completely.
Finally, you need to ice the cake. Mix the icing sugar with the rest of the stem ginger syrup to make a soft gooey paste. Drizzle over the cake – zigzags look fantastic.
The cake will keep well in a cake tin and the flavours will even improve over several days.