British · serves 2
Ginger Cake
Treacle dark, properly hot with ginger, and better three days after you bake it.
Ingredients
- 225g plain flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp mixed spice
- 1 tsp baking soda
- 110g butter
- 110g dark brown sugar
- 125g golden syrup or jaggery syrup
- 125g treacle or molasses
- 225ml milk
- 1 tbsp fresh ginger, grated
Method
- Sift flour, ground ginger, cinnamon, mixed spice and soda.
- Melt butter, sugar, syrup and treacle together gently. Don't boil it.
- Cool slightly, then stir in the milk and fresh ginger.
- Pour into the dry and whisk to a very loose batter. It should pour like cream.
- Lined 20cm square tin. 160°C for 45-50 minutes — low, or the treacle burns.
- Cool completely in the tin, then wrap and leave two days before cutting. It goes sticky and dense, which is the point.