EASY GINGER CAKE

THIS rich sweet, sticky and oh-so-easy ginger cake recipe is simple to make but will get you loads of compliments at teatime. Serve it as it is, or take your baking to the next level and make a simple ginger glaze icing to drizzle over once it’s cool. INGREDIENTS 225 grams self-raising flour, sieved 1 tsp bicarbonate of soda

1 tsp ground ginger 1 tsp ground cinnamon 115g Flora

115g dark muscovado sugar

115g black treacle 115g golden syrup 250ml semi-skimmed milk

85g stem ginger in syrup finely chopped 1 egg

100g icing sugar, sieved

2-3 tbsp ginger syrup 25g stem ginger, finely chopped

METHOD

1. Preheat your oven to 180°C (160°C fan/gas mark 4) and grease and line a deep 18cm round cake tin.

2. Combine the flour, bicarbonate of soda and spices into a mixing bowl.

3. Melt the Flora with the sugar, treacle, golden syrup and milk over a gentle heat. Stir gently until the sugar has dissolved.

4. Add the stem ginger to the flour and pour the melted ingredients into the dry ingredients.

5. Stir thoroughly then add the egg and beat together. This will form the batter of this easy ginger cake recipe.

6. Pour the batter into the cake tin and bake for 50 minutes to 1 hour.

7. Leave your ginger cake to cool completely before turning it out onto a cooling rack.

8. Make the icing by blending the icing sugar with 2–3 tablespoons of ginger syrup to form a runny icing (adding 1–2 teaspoons of water if necessary). Drizzle over the top of the cake and finish by decorating with the stem ginger for a beautiful iced ginger cake.