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This is a variation of the classic ginger cake. It contains finely chopped pieces of crystallised ginger and plenty of spice that radiates a warmth inside when you eat it.
- 125g unsalted butter
- 200g golden syrup
- 50g ginger syrup
- 160g muscavado sugar
- 3 eggs
- 200ml milk
- 250g self raising flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoons cinnamon
- pinch of salt
- 3 pieces of crystallised ginger, finely chopped
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 15 - 20
- Put the butter, sugar, ginger syrup and golden syrup into a saucepan and, over a low heat, melt everything together until smooth. Remove the pan from the heat and leave to cool.
- Heat the oven to 170°c.
- Place the eggs and milk into a bowl and whisk them together.
- Weigh out the flour, salt, baking powder, ground ginger and cinnamon into another bowl and stir together so the baking powder is evenly distributed throughout the flour.
- Tip the flour mixture onto the eggs and milk and fold them together gently so it is smooth without any lumps of flour.
- Pour the melted butter mixture into the batter and whisk it in until it forms a foamy, liquid mass without any lumps of flour. Then stir in the finely chopped crystallised ginger.
- Pour the cake batter into a tin lined with greaseproof paper.
- Put the tin into the oven and bake it for 40 minutes.
- To test if the cake is done insert a skewer into the middle and if it comes out clean the cake is ready.
- When the cake is cooked, remove it from the oven and allow it to cool completely to room temperature in the tin.
- When the cake is cold, take it out of the tin, slice it and serve.
- For that extra little bit of indulgence, try spreading some soft salted butter onto a slice and enjoying with your favourite cup of tea. Mmmmm, naughty...