If there’s one thing I love more than anything else, it’s ginger, so when my turn to bake at work rolled around, something ginger-y was top of my list. Ginger cake was one of my favourite snacks when I was little, so it kind of made sense to try one of my own. Here’s how to do it:
What you need:
- 225g self-raising flour
- 1 teaspoon bicarb of soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground mixed spice
- 115g cubed unsalted butter, plus some for greasing
- 115g dark muscovado sugar
- 115g black treacle
- 115g golden syrup
- 250ml milk
- 85g grated stem ginger
- 1 egg
- 100g dark chocolate
- 100g white chocolate
What to do:
- Preheat the oven to 160C.
- Grease an 18cm tin and line with greaseproof paper.
- Put the flour, bicarb and all the spices into a mixing bowl.
- Add the butter and rub into the dry ingredients until it looks like breadcrumbs.
- Put the sugar, treacle, syrup and milk into a saucepan and heat gently until the sugar has dissolved – don’t forget to stir unless you want burnt sugar on your pan.
- When the sugar has dissolved, turn up the heat and let the mixture simmer just below boiling (don’t let the mixture split though).
- Add the grated stem ginger to the flour mixture and then add in the treacle mixture slowly, stirring as you go.
- Beat the egg and add, stirring until the mixture is combined and looks like pancake batter.
- Pour the mixture into the tin and bake for around an hour, or until a skewer comes out clean.
- Leave to cool before turning out the cake.
- To add the chocolate, all you need to do is melt over a pan of boiling water and then drizzle over the top.