Happy Anzac day to all you Australian/New Zealander readers! A little while ago, my boss brought in some leftover cake from her son’s birthday. It was a Nigella Lawson recipe for ginger cake, and it was delicious! So today I thought I would make it to take around to Bf-B’s place to share with his family. It’s pretty easy, and doesn’t need to be iced, though if you are that way inclined I suggest a lemon icing, or maybe serve it with fresh raspberries. Enjoy!
150g unsalted butter
125 brown sugar
200g golden syrup
2 1/2 tsp finely grated fresh ginger
1 1/2 tsp ground cinnamon
1 tsp bicarbonate of soda
1 tbsp warm water
2 large eggs
300g plain flour.
- Preheat the oven to 170°C.
- In a large saucepan, melt the butter with the sugar, golden syrup, treacle, ginger and cinnamon. Stir until smooth. Remove from the heat.
- In a large bowl, stir together the bicarbonate of soda and water until soda dissolves. Add milk and eggs and stir until mixture is well combined. Pour in the butter mixture and stir until well combined.
- Sift in the flour and beat until well mixed. Pour into a 20cm x 30cm cake tin and bake for 45 minutes, or until cake is firm when you wiggle the tin. Remove cake from oven and allow to cool slightly before inverting and removing the cake from tin. Serve warm or cold.