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.
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
1. Preheat the oven to 180 degrees C/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.