I was looking for a recipe to use up some stem ginger in syrup I had and found this wonderful cake by Nigel Slater. I've adapted it slightly and omitted the sultana's as hubby is not keen. I don't think you can beat the smell of ginger cake baking in the oven. You definitely need to leave this cake to mature for a day or two before eating.
| Serves: 10 | Prep Time: 20 Minutes | Cook Time: 40 Minutes | Total Time: 1 Hour |
250g Self Raising Flour
2 level TSP Ground Ginger
1/2 TSP Ground Cinnamon
1 level TSP Bicarbonate of Soda
200g Golden Syrup
2 TBSP Syrup from Stem Ginger Jar
3 lumps Stem Ginger, chopped
125g Dark Brown Sugar
2 Large Eggs
Step 1: Line a square 20-22cm cake tin with baking paper and preheat oven to 180C/160Cfan.
Step 2: Sieve the flour, ginger, cinnamon, bicarbonate of soda and salt together in large bowl.
Step 3: Put the golden syrup, ginger syrup and butter into saucepan and melt on a low heat. Stir in sugar and chopped stem ginger and let it bubble gently for a minute.
Step 4: Break the eggs into a bowl, pour in the milk and beat. Remove butter and sugar mixture from heat and pour into flour. Stir until combined. Mix in the milk and eggs - the mixture should be sloppy.
Step 5: Spoon mixture into prepared tin and bake for 35-40 minutes. Let cake cool in tin then wrap in foil and let cake mature for a day before slicing.
| Author: Beth Sachs | Date: 9th November 2009 |