This recipe owes a debt to Rose Bakery in Paris, where I first started to make ginger cake.
|1 tsp||baking powder|
|1 tsp||ground cinnamon|
|½ tsp||ground allspice|
|A pinch||of cayenne pepper|
|2 tbsp||ground ginger|
|A pinch||of salt|
|1 tsp||bicarbonate of soda|
|70g||unsalted butter, softened|
|1 tbsp||muscovado sugar|
|3 tbsp||golden syrup, plus extra to serve|
|60g||fresh ginger, peeled, grated and crushed to a paste|
You will need a 900g loaf tin.
Preheat the oven to 180°C/gas mark 4 and grease a 900g loaf tin.
Put the plain and wholemeal flours, baking powder, cinnamon, allspice, cayenne, ground ginger, salt and bicarbonate of soda into a bowl and mix together.
In a separate bowl, beat together the softened butter, muscovado sugar, golden syrup, molasses, fresh ginger paste and evaporated milk until well combined.
Add the dry ingredients to the bowl of wet ingredients and beat well, until a consistent paste is formed. Mix in the beaten eggs in roughly three additions, beating after each one.
Pour the mixture into the greased loaf tin. Holding the ends of the tin, tap it firmly on a hard surface to level the mixture and get rid of air bubbles. Place in the preheated oven for 30 minutes, or until you can stick a skewer in the middle and it comes out clean.
Once the cake is ready, take it out of the oven and allow to cool before delicately sliding a knife between the edge of the tin and the cake. Remove from the tin and serve in slices. It is also lovely drizzled with a bit more golden syrup.