Sticky double ginger cake

Sticky double ginger cake

dessert recipes | serves 8-10

It’s easy to make this cake in a food processor but if you’re doing it by hand you’ll need to chop your ginger very finely and make sure you cream your sugars and butter really well. If you like, you can stab the cake with a skewer and then douse it with rum.

1. Preheat the oven to 180C/gas 4. In a food processor, pulse the pieces of stem ginger until roughly chopped. Transfer to a large mixing bowl and set aside. Next throw in the butter, golden syrup, dark muscovado sugar and 4 tbsp of ginger syrup. Blitz until pale and creamy, then add the flour and spices and blitz again. Add the eggs and milk and whiz it all up once more. Pour the cake mixture into the bowl with the chopped ginger and mix well.
2. Grease and line a 20cm-round loose-bottomed cake tin or a loaf tin measuring 20cm x 10cm with baking parchment. Pour in your cake mixture, sprinkle over the light muscovado sugar and bake for 1 hour and 15 minutes or till a skewer inserted into the centre comes out clean. If it’s browning too much, cover with foil. When cooked, remove from the oven and let it stand, then turn out onto a rack to cool.




 

Recipe Anna Jones
Photo Myles New


from Issue 4

ingredients

• 8 pieces of stem ginger in syrup, drained, reserving 4 tbsp syrup
• 150g butter
• 200g golden syrup
• 100g dark muscovado sugar
• 250g self-raising flour
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 2 eggs
• 200ml milk
• 100g light muscovado sugar

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