This recipe started life as a Nigella Lawson recipe and though the texture was soft, melting and delicious it lacked flavour. I found it needed the double hit of ground ginger and fresh ginger, along with some other spices. Which brings me on to one of my pet peeves….peeling ginger….nothing drives me mad like watching these so-called top chef take a knife and CUT the peel away along with the soft, tender ginger, leaving behind the less pleasant stringy bit it the middle. The best way to peel fresh ginger is rather like the way you might deal with new potatoes, use the edge of the blade of the knife (or a tespoon if you’re prone to accidents) and scrape the peel away.
The original recipe calls for an icing made from a couple of tablespoons of icing sugar mixed to a spreadable consistency with lime juice. I prefer to serve my cake with cream and/or custard so I leave off the icing but you can do as you please.
Do you call this ginger bread or ginger cake? I always called both the cake and the biscuit ginger cake
- 150g butter
- 200g golden syrup
- 220g black treacle
- 120g dark muscovado sugar
- 1 tbs finely grated fresh ginger
- 1.5 tsp ground ginger
- 1.5 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 tsp bicarbonate of soda
- 250ml full fat milk
- 2 large eggs
- 1 tsp vanilla extract
- 300g plain flour
- Preheat the oven to 170°C and line a tin about 20cm x 25cm and at least 5cm deep.
- Get a medium sized saucepan (preferably one that doesn’t smell like dinne). Put in on a low heat and melt the butter. Oil a tablespoon and use that to measure the syrups into the pan. Add the sugar and spices. Stir it until it is smooth and combined then turn off through heat and let it cool a little.
- Measure the milk onto a jug, beat in the eggs and vanilla extract.
- Sift the flour into a large bowl and make a well in the centre.
- Mix the bicarbonate of soda with a tablespoon of warm water then sir it into the eggy mix.
- Now stir the eggs mix into the gooey saucepan mix until it’s combined.
- Slowly, slowly, mixing all the time add the sauce pan contents to the flour. Go easy here, if you add the liquid too fast you will get lumps, if you add too slow you will get a sore arm!
You don’t want to used am electric whisk because you don’t want to activate the gluten in the flour.
- Pour that mixture into the prepared tin and bake for 45-60 minutes depending in the size of your tin. It should be risen and firm and a toothpick should come out clean. Leave to cool in the tin.