Easy ginger cake
Cuts into 16
Easy
Total time:
+ Cooling
This aromatic ginger cake comes laced with two types of ginger and is made dark and sticky with treacle and brown sugar. Savour a square alongside a strong brew
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- 150g butterplus extra for the tin
- 200g golden syrup
- 200g treacle
- 100g light brown sugar
- 2 balls stem gingerfinely grated plus 1 tbsp syrup
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 200ml milk
- 2 large eggs
- 300g self-raising flour
Nutrition: per serving
- kcal259
- fat9g
- saturates6g
- carbs40g
- sugars26g
- fibre1g
- protein4g
- salt0.5g
Method
step 1
Butter and line a 20-23cm square cake tin. Heat the oven to 180C/fan 160C/gas 4.
step 2
Heat the butter, syrup, treacle and sugar in a large pan over a medium heat until the sugar dissolves and the butter has melted. Remove from the heat, leave to cool for a few minutes, then stir in the stem ginger and syrup, the spices and a pinch of salt. Stir in the milk and eggs. Sieve over the flour and briefly stir to combine, making sure there are no pockets of flour.
step 3
Scrape into the prepared tin (it will be quite a loose mixture) and cook for 40-50 mins, until a skewer inserted into the middle comes out clean. Cool in the tin before slicing into squares. Will keep for one week in an airtight container, or frozen for up to three months.
