Sweet treat

GINGERBREAD CAKE

INGREDIENTS

SERVES 8-10

225g butter, at room temperature, plus more for the pan

450g flour, plus more for the pan

Superfine sugar, for the pan 2 tablespoons plus 2 teaspoons ground ginger 1 teaspoon baking soda Pinch of salt

225g firmly packed dark brown sugar

2 eggs, lightly whisked

1 can (1 lb/450 g) black treacle or blackstrap molasses

120ml milk

METHOD

1. Preheat the oven to 325°F (165°C). Butter the bottom and sides of a 9-inch (23-cm) round springform pan. Line the bottom with parchment paper and generously butter the paper. Dust the bottom and sides of the pan with equal parts of flour and superfine sugar, tapping out the excess.

2. In a medium bowl, combine the flour, ginger, baking soda, and salt. Whisk gently to blend.

3. Put the butter into a large bowl and beat until pale and creamy. Add the brown sugar and beat until light and fluffy. Add the eggs and continue to mix vigorously until incorporated. Add the treacle gradually and carefully and beat until incorporated. Add the flour mixture in three batches alternately with the milk in two batches, beginning and ending with the flour mixture and mixing well after each addition. Spoon the batter into the prepared pan.

4. Bake until a skewer inserted into the centre comes out clean, 75 to 90 minutes. (If the edges of the cake begin to darken before the centre of the cake is cooked, cover the pan loosely with parchment paper.) Remove from the oven and let cool completely in the pan on a wire rack. Loosen the edges of the cake from the edges with a blunt knife and unclasp the pan sides. Slide the cake onto a serving plate, peeling away the paper, and serve.