Double ginger cake - recipe by Nigel Slater...

So... a ginger cake. Never made any before. Ate few, but all not too good - either too gingery or not gingery enough... This cake, Nigel's version, is just right. You can taste the ginger, you can feel a little bit of heat of it, but it doesn't want to kill your taste buds. The cake keeps well - but I can't really say how long, as it disappeared in 3 days time ;) I was surprised how easy it was to make and the smell during baking -> so comforting and delicious! You HAVE to try it!

How to make it...
- 250 g self raising flour
- 2 teaspoons ground ginger (I gave only 1)
- 1/2 teaspoon ground cinnamon (I gave 1 full teaspoon)
- 1 teaspoon soda
- pinch of salt
- 200 g golden syrup (I used honey)
- 2 tablespoons syrup from the ginger jar
- 125 g butter
- 3 lumps, about 55 g stem ginger in syrup
- 2 heaped tablespoons sultanas
- 125 g dark muscavado sugar
- 2 eggs
- 240 ml milk

Set the oven at 180 C. Sieve the flour with the ginger, cinnamon, bicarbonate of soda and the salt. Put the golden and ginger syrups and the butter into a small saucepan, and warm over a low heat. Dice the ginger finely then add it to the pan with the sultanas and sugar. Let the mixture bubble gently for a minute, giving it the occasional stir to stop the fruit sticking to the bottom. Break the eggs into a bowl, pour in the milk and beat gently to break up the egg and mix it into the milk. Remove the butter and sugar mixture from the heat and pour into the flour, stirring smoothly and firmly with a large metal spoon. Mix in the milk and eggs. The mixture should be sloppy, with no trace of flour. Scoop the mixture into the non-stick or lined cake tin and bake for 35-40 minutes, or until a skewer, inserted into the centre of the cake, comes out clean. Unless you are serving it warm, leave the cake in its tin to cool, then tip out on to a sheet of greaseproof paper. Wrap it up again in foil and leave to mature for a day or two before eating.


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