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Cake Club: Ginger cake

 

The recipe calls it ‘Gingerbread’ which, I guess technically it is but gingerbread just makes me think of gingerbread men and other biscuity little guys so it shall henceforth be known as ginger cake. A much more accurate description for it’s lovely, spongy, gooey yumminess.

For the first time in years I actually baked alone. ALONE. No sticky fingers poking into the butter, curious hands scooping out the sugar or small people fighting over who gets to lick the spoon. No, apparently playing farms was much more appealing today so I grabbed the opportunity to have the kitchen all to myself for 20 minutes. Until there was a dispute between the farmers requiring urgent intervention.

I have adapted the recipe from The Great British Book of Baking (I am obsessed with these books, I bow down to the God and Goddess of baking, Paul Hollywood and Mary Berry).

You will need:

225g self-raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
115g butter, chilled and cubed
115g treacle
115g golden syrup
115g dark brown sugar
275ml milk (not skimmed)
1 egg, beaten

Grease and line a 900g loaf tin. Or if, like me, you can’t be doing with the faff, just buy some loaf tin liners and bung one in. Heat the oven to 180 c/350 f/gas 4.

Spoon the treacle and golden syrup into a pan and heat until runny. Put the milk and sugar in another pan and heat until the sugar has dissolved. Leave both to cool until lukewarm.

Meanwhile, sift the flour, bicarb, ginger, cinnamon and mixed spice into a large bowl and rub in the butter with your fingertips until it resembles fine breadcrumbs. Alternatively, do what I did and chuck it all in a food processor and whizz until you have the same texture (seriously, Mary Berry, how much time do you think I have?)

Whisk the milk into the flour mix, quickly followed by the treacle mixture and egg. Continue whisking until you have a thick consistency like double cream. I whisked by hand and stopped when my arm hurt so not for long. My mixture was quite lumpy but I figured it’d still be fine.

Pour into the prepared tin and bake for 45 mins or until a skewer inserted in the centre comes out clean.

Place the tin on a wire rack and leave to cool completely before turning out then wrap in foil and leave for at least a day before cutting*

* Like I’m capable of waiting 24 whole hours to cut into this baby. Enjoy!

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