To satisfy my cravings for something sweet and spicy, I was hunting for a good cake recipe. Incidentally, I stumbled upon a book “A little course in Baking” which had a great recipe for Ginger cake.
Although,I am not a huge fan of ginger I gave it a try and to my surprise this cake turned out to be everything I was looking for.It was super moist,with a kick of ginger and subtle flavours of cinnamon and cardamom coming through.The golden syrup and brown sugar make the cake quite rich.
Nothing can beat the feeling of enjoying this cake on a chilly evening sipping a cup of chai over endless talks with your better half. 🙂
115 g butter,softened, plus extra for greasing
225 g golden syrup
115 g soft dark brown sugar
200 ml milk
4 tbsp syrup from jar of preserved ginger
finely grated zest of one orange
225 g self raising flour
1 tsp bicarbonate of soda
1 tsp cinnamon
2 tsp ground ginger
0.5 tsp cardamom
0.5 tsp nutmeg
1 egg, slightly beaten
Preheat the oven to 160°C/gas 3.
Grease the cake tin and dust with some flour.
Prepare the Batter:
Put the butter,sugar,syrup,milk and preserved ginger syrup into a saucepan.
Heat gently over a low heat until the butter has melted and the mixture is smooth and well mixed.
Stir in the orange zest.
Remove from heat and leave to cool slightly for 5 minutes.
Sift together the flour,bicarbonate of soda and spices in a mixing bowl.
Make a well in the centre.Pour the melted mixture into the well and using a balloon whisk, whisk together until all the ingredients are well mixed.
Then stir in the beaten egg.
Pour the batter into the cake tin.
Bake in the preheated oven for 35-45 mins or until a skewer inserted comes out clean.
Cool completely before serving.