Sometimes a day off work just has to be that. An actual day off. No housework and no rushing. A day to rest and refresh yourself. It's what I need today. December at the Market Garden is hectic and I'm working a lot of extra hours so I'm having a bit of me time. Today is all about loafing on the sofa reading a magazine and eating cake!
Yesterday we went into Leeds and did the bulk of our Christmas shopping and as I was perusing the magazine racks I came across the special Homes Edition of Mollie Makes. At nearly £10 it isn't cheap, but it's probably the most inspiring interiors magazine I've come across in ages (I never buy any of the others these days as I find them dull and ridiculously overstyled). But this is stuffed full of real homes, beautifully put together by bloggers, artists and crafters and including virtual friends like Jane from Teawagontales and Amy from Robin and Mould. If you are having a crappy day or week, then go get this and your mood will be completely altered. It's just gorgeous.
And it wouldn't be a proper day off without some cake. I always like a bit of ginger cake in the wintertime. It gives you a bit of a kick from the spicing and warms the soul. But I wanted to try something a little different, and with this cake I've added the flavour of chai tea. Now, I don't actually like tea, but every so often I buy a box in the hope that it might grow on me. But if never does, and the cupboard is stuffed full of boxes of teas I'll never drink, so I thought it would be good to try and use them up in a different way. So here is the recipe for my Chai Ginger Cake - it's really rather lovely.
220g unsalted butter
200g dark brown sugar
90g caster sugar
2 free range eggs
1 tsp vanilla extract
270g plain flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground mixed spice
2 tsp ground ginger
1 tbsp chai tea
Preheat the oven to 180 degrees C.
Grease and line a cake tin (I used my brownie tin)
Cream the butter and both sugars.
Mix in each egg individually and make sure they are well beaten.
Add the vanilla extract and the tablespoon of chai tea.
Sieve in the dry ingredients and mix in well with all the wet ingredients.
Pour into the tin and pop in the oven for 20 - 25 minutes.
Have a lovely week and thanks for reading. I'll be back soon. x