Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/4 cup milk
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup lemon curd
Special equipment needed:
- Mixing bowl
- Electric mixer
- 8-inch square baking dish
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a mixing bowl, cream together the softened butter and brown sugar using an electric mixer.
3. Add the molasses and milk to the mixture and continue to beat until well combined.
4. In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
6. Pour the batter into the prepared baking dish and smooth out the surface.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool completely in the baking dish.
9. Once the cake has cooled, spread the lemon curd evenly over the top.
10. Cut the cake into squares and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Preheat the oven to 350°F (180°C)
Serving size:
- Makes 9 servings
Nutritional information:
- Calories: 240
- Fat: 11g
- Carbohydrates: 34g
- Protein: 2g
Substitutions for ingredients:
- You can use dark corn syrup instead of molasses.
- You can use any type of fruit curd instead of lemon curd.
Variations:
- You can add chopped nuts or dried fruit to the batter before baking.
- You can sprinkle powdered sugar over the top of the cake instead of using lemon curd.
Tips and tricks:
- Make sure the butter is softened before mixing it with the brown sugar.
- Use a toothpick to check if the cake is done baking.
- Let the cake cool completely before adding the lemon curd.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or until warm.
Presentation ideas:
- Serve the cake on a plate with a dollop of whipped cream on top.
Garnishes:
- You can garnish the cake with fresh berries or mint leaves.
Pairings:
- Serve the cake with a cup of tea or coffee.
Suggested side dishes:
- Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, add a little more milk to the batter before baking.
- If the cake is too moist, bake it for a few more minutes.
Food safety advice:
- Make sure to store the cake in the refrigerator to prevent spoilage.
Food history:
- Pontefract cake is a type of licorice-flavored candy that originated in the town of Pontefract, England.
Flavor profiles:
- The cake has a rich, spicy flavor with a tangy lemon twist.
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
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Region: British