Hello, good morning, how goes?
Ginger cake today: another corrupted Nigella recipe. This cake is a bit like Prince Harry in that it’s really quite rich and gingery. Cue Tim Minchin.
I’ve modified the recipe to include shite I didn’t have the first time, and having tasted it, I’d actually add some more spices to the mix, which I’ll suggest in the recipe below as they didn’t come through over the ginger. Bloody ginger. Additionally, if you have any spare toffees lying around, break them up and shove them in here; it’ll be delicious – must try next time.
I’ve also replaced the treacle with a mix of dark brown sugar and honey, as I didn’t have any when I came to make this. Plus, who even likes treacle anyway? This made the cake slightly lighter in taste and as far as I can tell, didn’t affect the texture much at all. Additionally, I halved the recipe for my tiny tin but you can just as easily double it.
Wot u nid
- 75g butter
- 100g golden syrup
- 100g black treacle or molasses (I used 50g of honey and 50g of muscavado sugar as a replacement, but I can imagine this cake being quite nice with treacle – bit more grown up)
- 60g dark muscovado sugar (very deep, dark brown, almost bitter sugar. Substituting white just won’t give you the depth you’re looking for)
- 1 big teaspoon grately fined FRESH ginger.
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves if u have such a thing in ur cupboard. I didn’t so used more nutmeg, as per.
- Loadsa nootmeg
- Zesty meme of an orange
- 1/2 teaspoon bicarbonate of soda, mixed with a teeny tiny bit of warm water
- 125ml milk
- 1 smol eggy, beaten to mix
- 150g plain flour but I used wholemeal bc paranoia
WOT U DO
Put ur OVEN TO £170
Grease an appropriately sized tin – about the size of a 5 pack of screwdrivers.
Getcha saucepan out and melt the butter, sugar, syrup, honey, orange zest and spices until the sugar has almost dissolved. Should smell like happiness.
Remove from hobbo and add milk, egg and your bicarb/water mengsel. In a seprate bowl, sift ur flour and add the teeniliest pinch of salt and then pour your big oozy smule all over the flour. Mix this loads with a spoon until it’s homogeneous. It’s quite liquidy but nae worries cos that’s what makes it
Pour your batter into the tin and cook it for about 45 minutes, maybe longer depending on you oven. It’s nicer when it’s a little underdone so dunnae let it burn.
Let it cool before cutting into squares and taking on a big old winter weekend.
One thought on “Good Snack, Good Craic: Baking Edition No.1 Volume 2. Sticky af Ginger Cake”