Ginger Cake
This is a delicious old fashioned Ginger Cake. So simple to make it belies it's fabulous gingery flavour and moist crumb
Ingredients
- 150 grams unsalted butter
- 300 grams golden syrup
- 100 grams black treacle
- 2 tsps ground ginger
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda dissolved in 30 mls water
- 250 mls full fat milk
- 2 medium eggs beaten
- 300 grams plain flour
- 125 grams dark muscovada sugar
Instructions
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Preheat the oven to 170 C/gas mark 3/325 F
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Nigella suggests a tin foil baking tray of 30 x 20 x 5 cm. I used a 2 lb loaf tin with a paper liner. If not using a cake liner then line with Bake-O-Glide or baking parchment.
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In a saucepan melt 150 grams/21 oz butter, 300 grams/10.5 oz golden syrup, 100 grams/3.5 oz treacle, 1 tsp cinnamon, 2 heaped tsp ground ginger and 125 grams/4.4 oz dark muscovado sugar and stir until well combined.
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Take off the heat and 250 mls milk, 2 eggs and dissolved 1 tsp bicarb of soda. By adding th emilk first you make sure the mixture is cool enough not to cook the eggs. Mix well.
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Put 300 grams/10.5 oz plain flour in a mixing bowl and pour the warm liquid into the bowl. Mix well until smooth.
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Pour into your tin and bake for about 45 mins until risen and firm. The top will be sticky.
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Apply to Moustached Face.....hopefully.