Desserts
British
BritishGinger Cake
A sticky, warming spiced loaf, three ways. Basic is a simple golden syrup sponge; Better adds black treacle and fresh ginger; Ultimate is a sticky stem-ginger cake with a lemon drizzle and candied ginger top.
Vegetarian
Ultimate version
Sticky stem-ginger cake with three gingers, a lemon drizzle and candied ginger top.
Per serving£1.15
Total cost£9.20
Time1 hr 25 min
Ingredients for 8
- Cake
- 120 g unsalted butter
- 100 g black treacle
- 80 g golden syrup
- 100 g dark muscovado sugar
- 220 g plain flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 20 g fresh ginger , grated
- 60 g stem ginger in syrup , chopped
- 2 eggs
- 150 ml whole milk
- Topping
- 100 g icing sugar , for lemon drizzle
Method
- Heat oven to 160C and line a 900g loaf tin.
- Melt the butter, treacle, syrup and muscovado together, then cool slightly.
- Combine flour, ground ginger, cinnamon and bicarbonate, then stir in the melted mixture.
- Mix in the grated and chopped stem ginger, then beat in the eggs and milk.
- Pour into the tin and bake 50-55 minutes until a skewer comes out clean.
- Mix icing sugar with lemon juice, drizzle over the warm cake and finish with extra chopped stem ginger.
- Cool, then ideally wrap and rest a day before serving.
Equipment
The three ways, side by side
Budget
Easy melt-and-mix loaf with golden syrup and ground ginger.
Better
Darker, stickier loaf with black treacle and grated fresh ginger.
Ultimate
Sticky stem-ginger cake with three gingers, a lemon drizzle and candied ginger top.
