I’m thinking that if there should ever be a campaign for real ginger….then this cake would become iconic.
I love, love, love ginger. I love its taste, its intensity and its medicinal properties.
I also love cake.
In fact, the two married together pretty much sums up perfection for me; because I can easily convince myself, that with all the health benefits ginger provides – eating this cake is actually good for me.
Ginger cake
150g lightly salted butter
125g dark brown sugar (preferably muscavado)
200g blackstrap molasses
200g golden syrup
60g freshly grated root ginger
1tsp mixed spice
1tsp ground ginger
1/2 tsp cloves
300g plain flour
1tsp baking powder
250ml full fat milk
2 eggs
Lemon frosting
250g cream cheese
zest of two lemons
2tsp fresh lemon juice
2 1/2 Tbsp icing sugar
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1. Preheat your oven to 175 degrees on bake and line a rectangular baking tin (approx 20x30cm)
with baking paper.
2. Put all the butter, sugar, molasses, golden syrup, ginger and the dried spices into a saucepan and heat on low; stir regularly until the butter is melted.
2. Meanwhile, Sieve the flour and baking powder into a large bowl.
3. In a seperate bowl, whisk together the milk and eggs.
4.Once the butter has melted and the ingredients in the saucepan are well combined, add the milk and egg mixture to the flour, stir gently before adding the mixture from the saucepan. Mix well, to ensure no lumps of flour remain.
5. Pour the mix into your lined baking tin (the mixture will be very sloppy – don’t worry; this is what makes it nice and sticky) and place into the oven for 30 minutes.
6. After 30 minutes the cake should be cooked, but check first, by putting a knife into the centre of the cake. If it comes out clean then the cake is cooked, if not re-check after 5 minutes. Once cooked, turn out onto a wire rack and allow to cool.
7. Store the cake in an airtight container. Ginger acts as a preservative, so the cake should last for a long time… It just doesn’t in my house.
8. Mix and add the frosting just before serving.
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