Ginger Cake

Ingredients

• 125g unsalted butter
• 200g golden syrup
• 50g ginger syrup
• 160g muscavado sugar
• 3 eggs
• 200ml milk
• 250g self raising flour
• 2 teaspoons baking powder
• 2 teaspoons ground ginger
• 1 teaspoons cinnamon
• pinch of salt
• 3 pieces of crystallised ginger, finely chopped

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 15 - 20

Method

1. Put the butter, sugar, ginger syrup and golden syrup into a saucepan and, over a low heat, melt everything together until smooth. Remove the pan from the heat and leave to cool.
2. Heat the oven to 170°c.
3. Place the eggs and milk into a bowl and whisk them together.
4. Weigh out the flour, salt, baking powder, ground ginger and cinnamon into another bowl and stir together so the baking powder is evenly distributed throughout the flour.
5. Tip the flour mixture onto the eggs and milk and fold them together gently so it is smooth without any lumps of flour.
6. Pour the melted butter mixture into the batter and whisk it in until it forms a foamy, liquid mass without any lumps of flour. Then stir in the finely chopped crystallised ginger.
7. Pour the cake batter into a tin lined with greaseproof paper.
8. Put the tin into the oven and bake it for 40 minutes.
9. To test if the cake is done insert a skewer into the middle and if it comes out clean the cake is ready.
10. When the cake is cooked, remove it from the oven and allow it to cool completely to room temperature in the tin.
11. When the cake is cold, take it out of the tin, slice it and serve.

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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 1 week in advance.
Will leftovers be nice? Yes, for up to 1 week.

Notes