I GOT THIS RECIPE FROM A CHEF FRIEND AND I’M SURE IT WILL CONTINUE TO BE PASSED ON AND ON. THE TRICK HERE IS TO WRAP THE CAKE IN CLINGFILM WHILE IT IS STILL WARM AND ALLOW THE FLAVOURS TO DEVELOP FOR A COUPLE OF DAYS.
Ingredients
- 225g Plain flour -
- 55g Dark brown sugar -
- 1tsp Sodium bicarbonate -
- 1 ½tsp Mixed spice
- 2 ½ teaspoon ground ginger
- 110g Butter -
- 170g Black treacle -
- 80g Golden syrup -
- 125ml Milk -
- 1 Medium egg
How to cook Ginger Cake
Grease and line two 15cm x 10cm [about 8.5cm deep] cake tins and set aside. Gently melt the butter, treacle and syrup and stir to combine.
Place in the bowl of a mixer with the paddle attached. Sieve the flour, mixed spice, ginger and sodium bicarbonate together and gradually add to the syrup mix until well combined. Add the milk and then the egg.
Divide the mix between the cake tins and bake for approximately one hour or until a wooden skewer comes out of the cake clean. Allow to cool for 5 minutes then remove from the tins and wrap neatly in clingfilm.
This is perfect with a cup of tea or try it with our matched wine.
