Sticky ginger cake - recipe

Ingredients

Recipe , Cake 2 , Ginger , Jason atherton

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1

Preheat the oven to 180°C (160°C, gas mark 4). Grease and line a 2lb loaf tin.
2
Pulse the pieces of ginger in a food processor and set aside.

For this step you'll need:
- 8 Stem ginger
3
Add the butter, golden syrup, 100g sugar and 4 tbsp of ginger syrup to a mixing bowl and blitz until pale and creamy.

For this step you'll need:
- 125g Butter (unsalted)
- 225g Golden syrup
- 100g Unrefined dark muscovado sugar
4
Add the flour and spices and blitz again then add the eggs and milk and blitz altogether. Finally add the chopped ginger and mix well.

For this step you'll need:
- 250g Self-raising white flour
- 1 tbsp Ginger (ground)
- 1tsp Cinnamon
- 2 Egg(s) (free range)
- 200ml Milk
5
Pour the mixture into the tin, sprinkle over the remaining sugar and bake for 50 minutes – 70 minutes depending on oven. Once cooked, remove from the oven and let stand in tin before turning out onto wire rack to finish cooling before serving.

For this step you'll need:
- 200g Unrefined dark muscovado sugar

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