Recipes
Ginger cake
This spicy, moist sponge is perfectly finished by the ginger syrup and treacle drizzle
This spicy, moist sponge is perfectly finished by the ginger syrup and treacle drizzle
(8 votes)
Cook: 1 Hour 30 Mins
Serves: 16
Price: 15p per serving
Nutritional Information
Each 65g serving contains
Energy
867kj
207kcal
867kj
207kcal
10%
Fat
7.2g
7.2g
Med
10%
10%
Saturates
4.2g
4.2g
Med
21%
21%
Sugars
22.1g
22.1g
High
25%
25%
Salt
0.4g
0.4g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1334kj/319kcal
Typical energy values per 100g:
1334kj/319kcal
Ingredients
115g butter, plus extra for greasing
100g black treacle, plus 1 tbsp to serve (optional)
125g golden syrup
2 balls Opies Stem Ginger in Syrup, drained and chopped
225g self-raising flour
2 level tsp ground ginger
1/2 level tsp ground mixed spice
75g dark soft brown sugar
75g sultanas (optional)
2 large eggs
75ml milk
3 tbsp stem ginger syrup (from the jar), to serve (optional)
Method
1
Pre-heat the oven to 160C/140C Fan/Gas 3. Lightly grease the inside of a 19cm-deep square cake tin and line with baking paper.
2
Put the butter, black treacle, golden syrup and stem ginger in a pan and heat gently until the butter melts, but don't let the mixture boil. Set aside to cool to lukewarm.
3
Sift the flour, ground ginger and ground mixed spice into a large bowl. Stir in the sugar and the sultanas, if using.
4
Lightly beat the eggs with the milk. Add to the flour with the lukewarm syrup mixture and stir until just evenly blended.
5
Transfer to the cake tin.
6
Bake for 1 hour 10 minutes, or until a skewer inserted into the middle comes out clean. Check after 1 hour. Leave in the tin for 10 minutes, then remove and finish cooling on a rack. Slice.
7
Mix the ginger syrup with 1 tbsp black treacle. Drizzle over cake slices to serve.