It is Sunday morning and the plan is to meet Lily for lunch on Columbia Rd. Only problem is, it is very cold, dark, wet and windy and I don't really feel like leaving the house.
As if on cue, I receive a text message from Lily:
I'm not sure I can make it out today
me: I was thinking the same thing. That's fine. I'm all roasty toasty reading Xmas recipes in the food monthly.
L: Me too!
So onto plan B. With a whole afternoon to myself I decide to have another crack at baking. My tendency to freestyle when following a recipe is usually a good thing with savoury dishes, but almost always spells disaster in the land of cake. I'm going to try really hard with this one and resist the urge to meddle.
I've chosen to bake the double ginger cake from Nigel Slater's Kitchen Diaries (a book that all self respecting food lovers should own) But if you are waiting for it to turn up in your Christmas stocking this year, here is the recipe
The cake turned out springy, wonderfully moist without that greasy, fatty feeling. And above all it is really, really, really gingery (just between you and me, I threw in a few extra teaspoons of ground ginger and used soy milk. I just couldn't help myself). To keep with the ginger theme, I decided make ginger milk tea, which I first tried when I was in Singapore. It partners beautifully with this cake.
Mmmmmm. Soooo warm. Thanks Nigel.
Indian/Singaporean ginger tea
This is a simple variation on normal black tea, it has a lovely gingery kick to it and it also settles the stomach.
Using a mandolin or a sharp knife slice a few slivers of ginger into a mug or teapot, I used about five slices for a a mug but you might want more or less depending on how you like it.
Make tea as you would normally, leave it to brew a little longer to allow the ginger to infuse. Add milk or soy milk, and sugar if you like it.
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