Although I now live in Hove near Brighton, I actually grew up in a small town nearby called Lewes. For those of you who haven't heard of it it's a pretty peaceful unassuming town for most of the year until November 5th rolls around! Lewes celebrates in a huge way and has the UK's largest bonfire night celebrations. It's worth taking a look!
So bonfire night has always been kind of a big deal to me but fireworks and little children are not exactly a perfect match so celebrations have eased somewhat over the past few years! This year, discouraged by the wind and rain we decided to celebrate with a small group of family and good friends and have our own garden display. The kids could all enjoy the fireworks from the comfort of the family room and most of us didn't even need to get wet!
Its become a bit of a tradition with us to eat hearty jacket potatoes for tea on bonfire night followed by a slab of homemade ginger cake. This year was no exception. The cake recipe is based on one that was given to me by my mum from an old 'Women's Own' book and It was already an egg free recipe so just needed a little tweaking to make it completely vegan. Originally a slab cake I have played around with the quantities and ingredients and made a pleasing round iced cake that is both light and fluffy but retains the warmth and depth you require from a good ginger cake. The lemon icing lifts it slightly and I defy anyone not to go back for seconds....
- 225g dairy free spread
- 6 tbsp golden syrup
- 285ml boiling water
- 450g self raising flour, sifted
- 4 tsp ground ginger
- 2 tsp bicarbonate of soda
- 225g light muscovado sugar
For the icing
- 200g icing sugar, sifted
- Juice 1 lemon
- Zest 1 lemon, grated
- Preheat the oven to 180˚C.
- Grease and base line a deep 23cm loose bottomed cake tin.
- Place the dairy free spread and syrup into a bowl and add the boiling water. Stir to melt.
- In another bowl mix together all the dry ingredients ensuring no lumps.
- Combine wet and dry ingredients and stir until smooth.
- Pour into the tin and bake for 35-40 mins until well risen and a skewer comes out clean.
- Leave to cool for 10 mins in the tin then turn out onto a wire rack.
- When the cake is completely cool make the icing.
- Mix the icing sugar with the lemon juice until a smooth which airing consistency. (you may need to add a splash of water or a touch more sugar depending on the lemon size).
- Cover the cake with icing allowing some to drizzle down the sides and top with the grated zest.