Now that autumn is definitely here and winter is approaching I always go for comforting or ginger based recipes and this is definitely a favourite of mine.
Perfect on a cold day with a cup of tea or warm with some custard. The cake is really light and fluffy and one slice is never enough!
It has both ground ginger and stem ginger in it and is a really tasty ginger cake.
If you keep the cake for a few days wrapped in parchment and foil the taste and texture get even better!!! If you can wait that long?
To start pre-heat the oven to 160 degrees centigrade (140 fan). Then line and grease a 2lb loaf tin.
In a medium sized pan put the butter, dark brown sugar, black treacle and golden syrup.
On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.
In a measuring jug put the milk and eggs and mix together with a fork.
In a large bowl put the flour, baking powder, ground ginger and chopped stem ginger.
Then add the sugar mixture and milk mixture to the flour and beat together until you have a smooth batter.
Pour the batter into the prepared tin.
Then bake for 55-60 minutes or until a cake tester comes out clean.
Use approx 2 Tbsp of golden syrup and brush on the top of the hot cake and then leave to cool.
Sticky Ginger Loaf
Sarah’s servings: 8-10
Sarah’s skill: Easy
Baking time: 55-60 minutes
Ingredients:
125g Butter
60g Soft dark brown sugar
100g Golden syrup
100g Black treacle
225g Self raising flour
1 tsp Baking powder
2 tsp Ground ginger
2 Pieces stem ginger (chopped)
2 Large eggs
150ml Semi skimmed milk
2 Tbsp Golden syrup for glazing
Method:
Pre-heat the oven to 160 degrees centigrade (140 fan).
Line and grease a 2lb loaf tin.
In a medium sized pan put the butter, soft dark brown sugar, black treacle and golden syrup. On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.
In a measuring jug put the milk and eggs and mix together with a fork.
In a large bowl put the flour, baking powder, ground ginger and stem ginger.
Then add the sugar mixture and milk mixture to the flour and beat together until you have a smooth batter.
Pour the batter into the prepared loaf tin.
Bake for 55-60 minutes or until a cake tester comes out clean.
Take 2 tablespoons of golden syrup and brush on the top of the hot cake and then leave to cool.
Equipment Used
Sarah’s extra slice…….
These cakes actually get better and stickier after a few days if you can leave them that long!
It tastes great warm with custard too!!
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