adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Double ginger cake
0 Likes
Total Time:
1 hour 20 minutes
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
Instructions:
  • Preheat the oven to 180ºC/gas 4. Pulse the stem ginger pieces in a food processor until roughly chopped, keeping the syrup. Transfer to a large mixing bowl. Combine butter, golden syrup, dark muscovado sugar, and ginger syrup in the food processor. Blitz until pale and creamy, then add flour and spices and blitz again. Add the eggs and milk and blend. Combine this mix with the chopped stem ginger. Grease and line a 12cm x 23cm loaf tin. Pour in the cake mixture, sprinkle with light muscovado. Bake for 1 hour and 15 minutes or until a skewer comes out clean. Cover with foil if it's browning too much. Let it cool on a rack after baking.

Similar Recipes