Jamie Oliver

Double ginger cake

Double ginger cake

Serves 10
Cooks In1H 20M plus cooling
DifficultySuper easy
Nutrition per serving
  • Calories
    364
    18%
  • Fat
    14.5g
    21%
  • Saturates
    8.7g
    44%
  • Protein
    4.6g
    10%
  • Carbs
    53.7g
    21%
  • Sugars
    36.6g
    41%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Anna Jones

Save 35% on a year's subscription with our special offer

Tap For Method

Ingredients

  • 8 pieces of stem ginger in syrup, plus 4 tablespoons syrup
  • 150 g unsalted butter
  • 200 g golden syrup
  • 100 g dark muscovado sugar
  • 250 g self-raising flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2 large free-range eggs
  • 200 ml milk
  • 100 g light muscovado sugar
Tap For Method

Share this Recipe

Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/gas 4.
  2. In a food processor, pulse the pieces of stem ginger (reserving the syrup) until roughly chopped. Transfer to a large mixing bowl and set aside.

    Next, throw in the butter, golden syrup, dark muscovado sugar and ginger syrup. Blitz until pale and creamy, then add the flour and spices and blitz again.
  3. Add the eggs and milk and whiz them up too. Pour the cake mixture into the bowl with the stem ginger and mix well.
  4. Grease a 12cm x 23cm loaf tin, then line with baking paper.
  5. Pour in the cake mixture, sprinkle over the light muscovado and bake for 1 hour and 15 minutes or until a skewer inserted into the centre comes out clean. If it’s browning too much, cover with foil.
  6. When cooked, remove from the oven and let it stand, then turn out onto a rack to cool.

Tip

View Comments
Nutrition per serving
  • Calories
    364
    18%
  • Fat
    14.5g
    21%
  • Saturates
    8.7g
    44%
  • Protein
    4.6g
    10%
  • Carbs
    53.7g
    21%
  • Sugars
    36.6g
    41%

Of an adult's reference intake