We had a birthday in the house today and the need for a cake. The birthday boy isn't really a fan of cakes with buttercream and lots of decoration. Whilst he's a Londoner by birth he harks back to maternal Yorkshire roots where cake preference is concerned.
I searched and found the perfect recipe.
Here's what you need to do to make the same.
- 225g self-raising flour
- 1 tsp bicarb of soda
- 1 tbsp ground ginger (I read this wrong and used just 1 tsp)
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 115g unsalted butter
- 115g dark muscovado sugar
- 115g black treacle
- 115g golden syrup
- 250ml milk (any kind of milk)
- 85g drained stem ginger (grated) - grating this isn't easy and if you don't have a rotary grater then I recommend chopping finely
- 1 egg
- 50g icing sugar
- 1 tsp finely grated lemon zest
- Syrup from stem ginger jar
- Preheat oven to 160°C if a fan oven.
- Butter and line an 18cm (7inch) deep cake tin.
- Put flour, bicarb and spices into a mixing bowl.
- Cube the butter and add to the flour mix.
- Rub butter into flour until the mixture resembles breadcrumbs and put to one side.
- Put the sugar, treacle, syrup and milk into a saucepan and heat whilst stirring gently until the sugar has dissolved.
- Once the sugar is dissolved, take the mixture to just below the boiling point.
- Add the stem ginger to the flour mixture and then add the treacle mixture, stirring all the time. I added the treacle mixture while the beater was whirring on the mixer.
- Add the egg to the mixture and beat until the mixture is combined and it resembles a thick pancake batter. My mixture wasn't a terribly thick mixture.
- Pour into the tin and bake for about an hour or until it passes the skewer test.
- Leave to cool in the tin.
- The cake can be frozen at this point if desired.
- Mix the icing sugar with the lemon zest and the stem ginger syrup until you have a gloomy icing mix. I put this icing in an icing bag and I made more than the recipe said to allow for waste. If you didn't use an icing bag you could drizzle the icing from a spoon.
- The cake can be stored for up to two weeks and improves with age.