Moist, spicy and perfect for Christmas. This cake is FULLY loaded with the freshest ginger. We enjoyed it with a sumptuous and creamy vanilla custard, which was so well suited to the ginger zing. How will you eat yours?
- 115g piece fresh ginger, peeled and thinly sliced
- 250ml golden syrup
- 200g molasses (or brown sugar)
- 250ml vegetable oil
- 350g plain flour
- 1 tsp ground cinnamon
- ½ tsp freshly ground cloves
- ½ tsp freshly ground black pepper
- 250ml water
- 2 tsp bicarbonate of soda
- 2 large eggs, at room temperature
- Preheat the oven to 180C. Butter the bottom and sides of a 23cm springform or round cake tin, and line the bottom with a circle of greaseproof paper.
- Chop the ginger until very fine, using whatever means you have available (food processor, knife, garlic twist etc…)
- In a pestle and mortar, crush the cloves and black pepper to form a fine powder.
- In a large bowl, mix together the golden syrup, sugar, and oil. In a medium bowl, whisk together the flour, cinnamon, cloves, and pepper.
- In a small saucepan, bring the water to a boil, then stir in the bicarbonate of soda. Whisk the hot water into the golden syrup mixture, then add the chopped ginger.
- Gradually sift the flour mixture over the golden syrup mixture, whisking to combine. Add the eggs and whisk until thoroughly blended.
- Scrape the batter into the prepared springform or cake tin and bake until the top of the cake springs back when lightly pressed with a finger or a toothpick inserted into the centre comes out clean, about 1 hour. Leave to cool completely (or be greedy like I was and serve immediately).
- Run a knife around the sides of the cake to help loosen it from the tin. Invert the cake onto a plate, peel off the parchment paper, then re-invert it onto a serving platter.
The flavours of this cake got better day by day. Enjoy it if it manages to stick around for long enough! It is perfect served hot or cold, with added condiments or solo.