I have cravings for ginger at the moment. I decided to make gingerbread. We don’t call it a cake traditionally so I added the word in case someone thought I might mean gingerbread men. I want to make them too and decorate them with buttons, eyes and mouths. Another day. So to ginger, I wanted to add more ginger to the original recipe and I thought raw ginger. I grated a tablespoonful. Not enough this time round. I added 2 teaspoonfuls of ground ginger. I want to have a cake that screams ginger. This version didn’t scream ginger, it didn’t sing ginger, it just said ginger. In future I would add probably THREE tablespoonfuls or more of the raw ginger. I may even make my own crystalised ginger and add that too. I told you I wasn’t kidding about wanting a ginger screaming cake.
Golden syrup is an ingredient in the recipe and its made from processed sugar cane or beet. It looks like thick rich honey and doesn’t have the bitter taste of molasses or dark treacle.
I followed the recipe and baked mine for 45 minutes and did the skewer test and it was gooey at the end so I kept it in for another 10 minutes. Did the skewer test again, clear, so I took it out. Left it for 10 minutes then cut into it. It was just a little gooey in the very centre. We ate it anyway! I put it back in the turned off oven to cook further. Tasted great but you know what was missing. More ginger!
What did I learn today?
Skewer test in several spots on the cake, and aim at the centre.
The more ginger the better.
1/2 c raw sugar
1c golden syrup (light treacle)
1 egg, free range
2 1/2 c wholemeal flour
1/4 t salt
1 1/2 t baking soda
2-3 t ground ginger
1 t cinnamon
1 -3 T ginger, raw grated
1 c water
Preheat the oven to 180C (350F) fan bake mode.
Prepare a 20 cm square or round baking tin. Line the bottom with baking paper and grease the rest of the tin.
Cream butter and sugar in a bowl.
Warm syrup slightly until runny.
Beat into creamed mixture.
Add egg and beat well.
Place the dry ingredients in a separate bowl.
Stir into the creamed mixture, add alternatively with the water.
Pour mixture into the greased tin.
Bake for 45- 60 minutes.
Test the cake to see if it is ready by poking a bamboo skewer into the cake. If it comes back cleanly it is done.
Remove from the oven when ready.
Let sit for 10 minutes before removing from the tin.
Thanks to Edmond’s Cookery Book 34th Edition p50 for the base for this recipe.