Autumn is here and as the weather turns colder I look forward to all the flavours the new season has to offer. Gone are the summer fruits, in are the wintery comfort foods and what could be more comforting than slice of warm and spicy ginger cake?
In my opinion, comfort food should be as fuss free and simple to achieve as possible. My ginger cake recipe is exactly that and requires no advanced techniques – simply mix the ingredients together and bake!
This cake certainly packs a punch and has a very strong spicy ginger flavour, so feel free to use less ginger if you’d prefer a milder flavour.
Ginger Cake – GF/DF options
Ingredients:
200g gluten free self raising flour
200g light brown sugar
2 – 3 tsp ground ginger
1 tsp bicarbonate of soda
55g unsalted butter, melted (or dairy free alternative)
2 large eggs
1 tbsp golden syrup
1 tbsp black treacle
100ml strong black tea, cooled
Method:
1. Preheat the oven to 180 C/160 C fan/gas mark 4 then grease and line a 2lb loaf tin with baking parchment.
2. In a large bowl: Mix together the flour, sugar, ginger and bicarbonate of soda.
3. In a separate bowl: whisk together the eggs, golden syrup and treacle.
4. Make a well in the centre of the ingredients, add the egg mixture, melted butter and tea then mix until you are left with a smooth and lump-free batter.
5. Pour the mixture into the prepared loaf tin. Bake for 30 – 35 minutes, when the cake is done it should be firm to touch.
6. Turn the cake out onto a wire rack and leave to cool before serving.
This cake matures really well and tastes even better after a day or two. If you can wait, wrap your cake in some greaseproof paper and store it in an air tight container for at least 12 hours before you tuck in – the longer you leave his cake, the sticker it gets! This cake will be at it’s best for at least 5 days and keeps for up to 7 days, if stored properly in an airtight container.
Titchy Ton Bakes 
Oh wow I’m so excited, it looks amazing! Just what I’ve been looking for! I’ve been trying to find a ginger cake recipe that’s dark and sticky, then I remembered how amazing your recipe for cherry Bakewell Madiera turned out and hunted your blog down. I’m going to make this today, I’ll report back!
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Hi Juliette, I’m glad you like the look of this one – it’s a particular favourite of mine!
I found it gets even more stickier and delicious after a day or two.
Let me know how you get on!
Ton X
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Wow it was amazing!! You’re right, fresh baked it was crispy on top which was nice but I resisted having another slice till next day by which time it was gloriiously sticky! I’m so pleased, it’s all gone now and I am already planning my next batch! ^.^
I need to delve further into your recipes 🙂
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Great news – I’m so glad you enjoyed it!
Let me know what you try next. X
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Looks delicious and might even be easy enough for me to make! (Not a natural baker! )
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Hi Tori – Thank you, I’m glad you think it looks tasty.
I’m sure you’d be able to make this – just be sure to weigh out your ingredients carefully and to use bicarbonate of soda that’s in date and you’ll be grand!
If you do try it, let me know how you get on.
X
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