Saturday, 14 April 2012

Moist Ginger Cake

Just one word to describe this cake ....."divine"

If you are looking for a slice of spice, try this deliciously moist ginger cake!!!
It has a gingery glaze that part sank into the cake and the top part will set as a thin crust.


for the cake
  • 115g unsalted butter, softened
  • 250g self raising flour
  • 3 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 100g golden syrup
  • 100g black treacle
  • 100g brown sugar
  • 1 tsp bicarbonate of soda
  • 2 large eggs
  • 200ml milk
  • 50g stem ginger, finely chopped
for the glaze:
  • 4 tbsp boiling water
  • 4 tbsp ginger syrup from the jar of stem ginger
  • 200g icing sugar

Preheat oven to 180C/160C for fan oven.

Line a 20cm square/9" round cake tin with baking paper.

Blitz together in the food processor the flour, ground ginger, bicarbonate of soda, butter and ground cinnamon until it looks like bread crumbs. Put it aside.

In a large sauce pan, put in together the black tracle, golden syrup, finelly chopped stem ginger and brown sugar. Heat gently until the sugar has dissolved. Raise the heat and cook for a further couple of minutes, then remove from heat.

Beat the eggs and milk into the hot syrup mixture.

Add in the flour and butter crumbs. Stir throughly until the mixture are well combined.

Pour into the prepared cake tin. The mixture at this stage is a bit runny.

Bake for about 40 minutes or until skewer inserted into the cake comes out clean.

When the cake nearly finish the baking time, make the glaze by mixing all the ingredients together until its smoothand well combined.

When the cake is cooked, let it stand in the tin for about 10 minutes.

Pierce the cake all over with the skewerand then pour over the glaze. Some will soak into the cake while the rest will harden and create a fine glaze on top of the cake.

Leave to cool and set completely before removing from the tin.

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