Gingerbread Cake

2015-02-16
Gingerbread
  • Yield : 1 large cake
  • Prep Time : 15m
  • Cook Time : 60m
  • Ready In : 1:30 h

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The recipe

Gingerbread Cake is a wonderfully moist cake with an intense ginger flavour.  The mix is very runny and so it is best not to use a loose based cake tin. Ginger is a great ingredient – it can be used to flavour sweet and savoury dishes and also fermented beverages, alcoholic and non-alcoholic.  Although ginger originated in South Asia, it has a long history in the UK, brought over by the Romans, who used it for medicinal purposes, it was used in savoury dishes during Anglo Saxon and Medieval times and later added to sweet dishes. You can drizzle this Gingerbread Cake with a lemony icing sugar or ginger syrup, but keeping it plain is good too.

Ingredients

  • 250g golden syrup
  • 150g black treacle
  • 125g dark brown sugar
  • 150g unsalted butter
  • 2.5 cm fresh ginger, finely grated
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • 250g whole milk
  • 2 medium eggs
  • 300g plain flour, finely sifted
  • 1 heaped tsp bicarbonate of soda
  • 30g cold water

Method

Step 1

Preheat the oven to 160°C/Gas Mark 3. Lightly grease a 23cm cake tin or a large loaf tin and line with baking paper (cut out the base shape and then a long strip for the sides). Weigh out all the ingredients at the start as things may get a bit frantic later on if you don’t.

Step 2

Into a saucepan add the syrup, treacle, dark brown sugar, butter, fresh ginger, ground ginger and cloves. In a small bowl, mix the milk and eggs together. In another small bowl, finely sift the flour. In a small cup, dissolve the bicarbonate of soda into the cold water.

Step 3

Place the saucepan onto a high heat, whisking the ingredients slowly until the butter has melted and all the ingredients in the pan are well mixed. Remove the pan from the heat and whisk in the milk and eggs, then add the bicarbonate of soda and water mixture and whisk well for about 10 seconds. Add all of the sifted flour and whisk together until the mixture is smooth, for about 30 seconds. Straightaway, pour the mixture into the prepared tin.

Step 4

Bake in the oven for 50-60 minutes or until a skewer comes out clean. Once cooked, remove from the oven and leave to cool in the tin for a while, turning out onto a wire rack to finish cooling.

Ingredients:
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