Double ginger cake

Name: Double ginger cake
Total time: 1 h 20 min
Yield: 10
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

Vegetarianv

Serves 10

Cooks In1 hour 20 minutes plus cooling

DifficultySuper easy

Jamie Magazine Afternoon tea Mother's day Desserts Baking

Nutrition per serving

Calories 364 18%
Fat 14.5g 21%
Saturates 8.7g 44%
Sugars 36.6g 41%
Protein 4.6g 9%
Carbs 53.7g 21%

Of an adult's reference intake

Jamie Magazine

By Anna Jones

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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

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Jamie Magazine

By Anna Jones

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Method

Preheat the oven to 180ºC/gas 4.
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.
Add the eggs and milk and whiz them up too. Pour the cake mixture into the bowl with the stem ginger and mix well.
Grease a 12cm x 23cm loaf tin, then line with baking paper.
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.
When cooked, remove from the oven and let it stand, then turn out onto a rack to cool.

Jamie Magazine

By Anna Jones