JamieOliver.com

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 until a skewer inserted into the centre comes out clean. Check it at 50 minutes; it may need up to 20 minutes more, depending on your oven. If the cake is browning too much, cover the top with foil. When cooked, remove from the oven and let stand in the tin before turning out onto a wire rack to finish cooling before cutting.



Recipe by Anna Jones, Photography by Myles New

• from Jamie Magazine Recipe Yearbook