I have long looked for the perfect ginger cake and this quite simply is it! It comes to you courtesy of Nigel Slater.
250g self raising flour
2 level teaspoons of ground ginger
1/2 teaspoon of ground cinnamon
1 level teaspoon of bicarbonate of soda
a pinch of salt
200g golden syrup
2 tablespoons of syrup from a jar of ginger in syrup
3 lumps of ginger from the jar of ginger in syrup
125g dark muscovado sugar
2 large eggs
1 - Instead of using 200g of golden syrup I swap out some of the syrup for treacle. My preference is for 100g of syrup and 100g of golden syrup, but make it to your taste.
2 - You can add 2 heaped tablespoons of sultanas.
Here’s what you do:
Step 1 - Preheat the oven to 180 degrees and prepare a 1lb loaf tin. I like to use a white cake case as this helps even cooking throughout rather than burning the sides of the cake.
Step 2 - Sift the flour, ginger, cinnamon, bicarbonate of soda and salt together.
Step 3 - Put the two syrups (and treacle if you are using)and the butter into a small saucepan and warm over a low heat.
Step 4 - Dice the lumps of ginger finely and add to the pan with the sugar (and sultanas if using). Stir the mixture gently until all of the ingredients have come together.
Step 5 - Break the eggs into a bowl and pour in the milk and beat together.
Step 6 - Remove the saucepan mix and pour into the flour mix, stirring firmly until the mixture is smooth. Gradually mix in the milk and egg mixture. The finished mixture should be smooth and sloppy with no trace of flour.
Step 7 - Scoop the mixture into the cake tin and bake for 35 to 40 minutes. The best way to test whether a cake is ready is to place a skewer in the centre of the cake. If it comes out clean the cake is ready, if crumbs are attached to the skewer it needs another few minutes.
That gives you the basic recipe, but here are some extra tips should you need them:
Option 1 - This cake will keep well for at least a week if kept wrapped up and in an airtight container. It also freezes exceptionally well.
Kitchen implements required:
Two mixing bowls
Food mixer (you don’t have to use one of these but I find that my cakes are better when I mix with my Kitchen Aid)