Making a holiday cake is a cherished tradition in many households, but if you are looking to be a little different, and try something unique, then this Holiday Hot cake recipe by famous chef Nigella Lawson is just what you need. It doesn’t have the traditional fruit mix, but it does have a soft sponge layer, topped with a thick sweet sauce complete with flavors of all-spice and ginger; the butter and whipped cream add to the decadent taste, its like eating a Holiday hot Fudge cake. Simple and delicious, this can serve to be an elegant dessert for your Christmas dinners, and will not take up much of your time!
[Recipe by Nigella Lawson; photo by Patricia from the Technicolor Kitchen]
Nigella’s Holiday Hot Cake
Serves 6-8
Sponge:
1 cup + 1 tablespoon (150g) all purpose flour
100g light brown sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon mixed spice
1/2 cup (120ml) full-fat milk
1/4cup (60ml) vegetable oil
1 egg
Topping:
200g light brown sugar
1 teaspoon ground ginger
1 teaspoon mixed spice
6 teaspoons unsalted butter, room temperature
500ml boiling water
350ml heavy cream, whipped, to serve
Method
Preheat oven to 220°C/428°F and place a baking sheet on the shelf.
Start by making the sponge: place the flour, brown sugar, baking powder, ground ginger, mixed spice, milk, oil and egg in a large bowl and mix well with a wooden spoon.
Pour into a greased, round baking dish (23cm diameter x 6cm deep). Set aside.
Now, the topping: in a small bowl, mix together the brown sugar, ground ginger and mixed spice sprinkle over the batter in its baking dish. Dot the butter on top and pour the boiling water over the mixture – don’t worry, it will work out in the end.
Put the dish on the baking sheet in the oven for 30 minutes. Let stand for 10 minutes before serving, and make sure you scoop out the sauce beneath the sponge in the dish. Serve with the whipped cream on the top.
Related Recipes
Snowflake Sugar Cookies
Traditional Christmas (Dresden) Stollen
Spiced Ginger Cookies
