Gingerbread cake

RECIPE

This is a punchy, sticky cake with a copious amount of zingy ginger (fresh, ground and stem) and spices…DELICIOUS with a cup of tea!

Makes 20 squares or mini cakes

INGREDIENTS

For the cake:

150g butter

200g black treacle 

200g golden syrup

120g dark muscovado sugar

3 tsp finely grated ginger 

2 tsp ground ginger

2 tsp ground cinnamon

1 tsp ground allspice 

1/4 tsp salt

1 tsp bicarbonate of soda

2 large eggs, beaten

250ml full fat milk

300g plain flour, sieved

For the decoration:

2 stem ginger pieces in syrup finely chopped

20 pecans (optional)

METHOD

• Preheat the oven to 170C/150C fan/gas 3. Line the base and side of a baking tin (approximately 23 x 33 x 5cm) with a sheet of non-stick baking paper. 

• Melt the butter, sugar, black treacle, golden syrup, fresh and ground ginger, cinnamon, allspice and salt in a saucepan over a low heat until combined. 

• Remove from heat and allow to cool a little before adding bicarbonate of soda. Whisk the eggs, then add milk blending them together and then also add to the mixture in the pan.

• Place the flour in a large bowl, pour in the liquid, and whisk until well combined. This is a  ‘liquidy’ cake batter. 

• The mixture does rise a lot so make sure your tin is deep enough. Pour the mixture into the prepared tin. Bake for about 40 minutes, until the cake is firm on top so a skewer inserted into the centre of the cake comes out clean.

• Remove from oven and leave to cool for 10 minutes, then remove from tin and transfer to a wire rack. 

• Decorate with finely chopped stem ginger and pecans. Use a little of the stem ginger syrup to secure the pecans. Allow the cake to cool completely before cutting into 20 squares (or however you wish). 

• This cake keeps really well in an airtight tin.

TIP

This amount of mixture will make 20 individual portions. Use an ice cream scoop to help you portion (one per serving).  I cooked mine in two 12 hole loose based non-stick mini sandwich tins. Do grease your tin with melted butter or just scoop into muffin cases. It is important to leave room as this batter does rise a lot. These will cook in around 22 minutes. 

I hope you enjoy them!

Thuy xx

MasterChef UK Quarter Finalist 2023

www.thuycooks.com

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