Home Candied Orange peel and Ginger Sponge
Love this one. Sweet, spicy and crunchy as well as soft and spongey. I make my own candied peel as we eat so many oranges and the shop bought Candied peel is bland, colourless and frankly totally boring.
Oven goes on at 190 degrees.
A hand full of crystallised ginger (50g) chopped up small
Half an orange worth of home-made candied peel (50g) chopped up small
Either on a balance scale or other type of scales, weigh the eggs and add the same weight of soft brown sugar and Margarine or (butter and margarine).
Ditto SR flour but take a dessert spoon out and replace with ginger and a hint of cinnamon.
Beat sugar and fats together in a big bowl until soft and creamy
Beat the eggs with a fork in a small bowl
Add eggs to fat and sugar a little at a time ( probably a 1/4 at a time)
Combine until a soft batter
Sieve flour into this and then add the chopped fruity stuff.
Stir together, gently, don’t knock the air out.
Pour into a lined or silicon cake tin.
Into the oven for about 20 – 30 minutes
Ear it warm or cold; pudding or cake.
Sometimes we get too many eggs to eat. We can’t hatch them all. This is one way to use them up.
8 oz/200g caster sugar
4 oz/100g unsalted butter
First. Grate off the rind from the lemons, yellow only not the white and squeeze out the juice. Pop them in the microwave for about 20 second to get more juice out.
Whisk the eggs.
Melt the butter with the sugar and lemon juice and zest in the microwave. When the sugar has melted and it’s all frothy it is done.
You must let the mixture cool for about 3-4 mins then pour the eggs through a sieve into the sweet, lemony, buttery loveliness.
Next you have to set the power on the microwave to medium and warm the mixture for 30 seconds then beat it then heat it, then beat it. Repeat the process until it coats the back of a wooden spoon. You will be able to make a rounded spoonful when it is ready and it is opaque.
Pour it or spoon it into sterilised jars, cover and cool.
It will keep in the fridge for about 3 weeks. It is great on toast, fresh bread with cream cheese, croissants, crumpets, in a Victoria sandwich, in cup cakes and between two meringues with whipped cream. Maybe even with some vanilla ice cream.