I had a suggestion to try a ginger nut biscuit inside a cake. Ginger nuts being more robust and strong wont wilt under the pressure of being sandwiched inside the cake batter. So here we go!
Before the taste test, the look test. As you can see from the below photo the ginger nut inside the cake looks striking. It cuts through the cake and looks solid, holding it’s own against a tide of batter.
And taste? Well, you could certainly taste the ginger, and the biscuit has lost it’s teeth-shattering hardness – leaving a soft pasty-cum-gooey texture. The sprinkling of ginger nut crumbs on the top was supposed to bring back a little bit of crunch.
Put a ginger nut (or any biscuit for that matter) into a cake and tell me all about it @jelly_wobbler.
- The Definitive Ranking Of Biscuits From Worst To Best (buzzfeed.com). Love it (particularly the discussion thread)
- Definitions of the word Gingernut (Urban Dictionary). Errr, never heard this before