The ginger cake that I make was found by fifteen year old me in a baking book by Sainsbury’s. Sainsbury’s is a blessed place without the addition of a baking book but I think this book took Sainsbury’s to new heights. This is the only ginger cake I will ever make because it is the best ginger cake. I know you know how good it is, but our readers may want to hear some reviwes – ‘Outstanding’ (dad), ‘Top cake’ (dad), ‘Really good’ (mum), ‘Leng’ (You (Joe)). Anna and Kanhai are fans too. I think its safe to say this is a cake that I will pass onto my kids, grandchildren, cats. I reckon I could make this cake with my eyes closed, a good thing because the pages of the recipe are stuck together with 6 years worth of cake batter splatter, drips of black treacle and smears of butter. A sign of a good recipe.
- 225g self-raising flour
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon of bicarbonate of soda
- 100g unsalted butter, from the fridge
- 100g golden syrup
- 100g black treacle. For the syrups 100g is about 3 and a half tablespoons
- 100g light brown soft sugar
- 50g diced stem ginger plus 2 tablespoons of ginger syrup from the jar
- 2 eggs
- 200ml semi-skimmed milk
- 100g icing sugar
Preheat your oven to 180. Grease your cake tin with butter (I used a 22cm ring tin. This cake also works in a 20cm squar tin or a 20 x 10cm loaf tin). This is a sticky cake so shake a light coating of flour around the inside of your tin to help the cake come out.
Using the tips of your fingers rub together the flour, ginger, cinnamon, bicarbonate of soda and butter until it resembles bread crumbes. You can also do this by putting theses ingredients in a food processor. Set this mixture aside.
In a saucepan, put the black treacle, golden syrup, sugar and diced stem ginger. Heat gently until all the sugar has disolved (the mixture isnt grainy anymore), then cook for a further minuet on high heat and remove. The syrup will bubble up, don’t worry about this, it takes a long time to burn this mixture so no risk of that. Set the pan aside.
Beat together the eggs and milk then pour into the flour mixture. Give this a little stir before adding the syrup mixture that has had time to cool a bit. Combine all the mixtures together quite quickly to avoid the syrup mixture hardening too much (I always get a bit of hard caramel on the bottom of my bowl). This batter does well with as little mixing as possible to avoid it sinking in the oven so once everything is combine get it in the tin.
Bake for 45 mins.
Once out of the oven allow the cake to cool for 10 mins in the tin while you make the syrup. Sive the icing sugar into a bowl and stir in the ginger syrup and 2 tablespoons of boiling water.
Take the cake out of the tin and put on a wier rack or plate. Peirce the cake all over with a skewer and pour over the syrup…mmmm nice.
have a sweet sweet cake, Caitlin xxxx