Bonfire night - adapting a favourite ginger cake recipe

 

TM Nigel Slater Double Ginger cake

https://www.theguardian.com/lifeandstyle/2003/nov/23/foodanddrink.shopping

https://twinsandablog.com.au/parkin-cake/

https://www.recipecommunity.com.au/baking-sweet-recipes/jamaican-style-ginger-cake/

INGREDIENTS

250g self-raising flour
2 level tsp ground ginger
1/2 tsp ground cinnamon
1 level tsp bicarbonate of soda
a pinch of salt
200g golden syrup
2 tbsp syrup from the ginger jar
125g butter
3 lumps of stem ginger in syrup (about 55g)
2 heaped tbsp sultanas
125g dark muscavado sugar
2 large eggs
240ml milk

You will need a square cake tin measuring approximately 20-22cm, lined on the bottom with baking or greaseproof paper. I like to use the 'cross made from two strips method' rather than cutting corners out.

Set the oven at 180°C/gas mark 3. 

TM METHOD

1. Dice stem ginger (3 lumps, about 55g) in TM, measuring cup on - chop 3 sec/speed 7. Scrape down and repeat if necessary.

2. Add butter (125g), golden syrup (200g) and ginger syrup (2 tbsp from the ginger jar), as well as sultanas (2 heaped tbsp) and sugar (125g dark muscavado). Heat – 2 minutes/60 degrees/Speed 3. Give a scrape around to stop fruit sticking to bottom.

3. Add self-raising flour (250g) with the ground ginger (2 level tsp), ground cinnamon (1/2 tsp), bicarbonate of soda(1 level tsp) and the salt (pinch), milk (240mL), and egg (2 large).

Mix - 10 seconds/Speed 5.

The mixture should be sloppy, with no trace of flour.

4. Scoop the mixture into the non-stick or lined cake tin and bake for 35-40 minutes, or until a skewer, inserted into the centre of the cake, comes out clean. (Maybe Nigel Slater has a professional oven, as I often find the cake needs longer.)

Unless you are serving it warm, leave the cake in its tin to cool, then tip out on to a sheet of greaseproof paper. Wrap it up again in foil and leave to mature for a day or two before eating.