[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.
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Traditional Christmas (Dresden) Stollen
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