Just look at those lovely syrupy sweet stem ginger gems. Who can resist not making something rich and decadently buttery with them?! I surely couldn’t so when a friend of mine fed me his ginger cake I had to go and recreate it. It has all my favourites, stem ginger, sticky golden syrup and deep dark black treacle. What you need for this gorgeous cake is:
Ingredients
100gm sugar
50gm butter
1 tablespoon golden syrup
1 tablespoon black treacle
200 ml milk
1 thumb sized piece of fresh ginger or 1 tsp powdered ginger
Nutmeg
Cinnamon
4 pieces stem ginger plus syrup that covered them
2 eggs
1tsp bicarb
1 tsp baking powder
220 gm self raising flour
Method:
Preheat your oven to 160C.
- In a saucepan put the butter, sugar, treacle and golden syrup. Melt them together and them remove from the heat, gently stir in the milk.
- Peal and grate the fresh ginger and add to the molten mix. Then grate the stem ginger and add to the molten mix. Stir in the syrup as well.
In a bowl put the dry ingredients together and crack in the two eggs and whisk them in a little.
- Pour in the wet mix into the dry and whisk together gently. Pour into an oiled and lined loaf tin. Bake for an hour or until a wooden skewer comes out clean
I think this is a recipe that will change, I am looking to come up with a nice glaze for this that further enriches the cake but I have not decided on the flavour of the glaze. The cake is actually moist enough on its own but I feel like for full decadence a glaze is necessary. Perhaps something boozie.
Bon Appetite!
