Total time90 minutes
Ready in 1½ hours. Serves 10-12.
This is an amazing cake that good friend and supercook Dayel Hunter says has a very generous amount of sugar, but you only need a small piece.
It’s rich, moist and studded with ginger, and everyone who tries it goes slightly emotional on sampling. If you love ginger, you will be in heaven!
- 250ml milk
- ²/³ cup muscovado sugar
- ¹/³ cup golden syrup
- ¹/³ cup treacle
- 1¾ cups self-raising flour
- 1 tsp baking soda
- 1 heaped tsp ground mixed spice
- 1 heaped tsp ground cinnamon
- 3 heaped tsp ground ginger
- 115g butter, cubed
- 95g ginger, roughly chopped
- 1 egg
1. Preheat oven to fan-bake 180ºC.
2. Well-grease and bottom paperline a 20cm cake tin.
3. Put the milk, sugar and syrup in a pot over a low heat and stir until the sugar has dissolved, then bring to a simmer. Remove from heat and cool for a few minutes.
4. Put the dry ingredients into a food processor with the butter and pulse-process until crumb-like.
5. Add chopped candied ginger and pulse until broken into smaller pieces. Tip into a large bowl.
6. Pour over the treacle mixture and mix together with a fork. Break in the egg and mix until it’s a batterlike consistency.
7. Pour into prepared tin and bake for 50 minutes. Turn oven down to 165ºC when you put the cake in.
8. Test with a fine skewer to ensure it’s cooked through – it may need a further 5 minutes.
9. Leave in tin until almost cold. Turn out and drizzle with lemon icing.
Lemon Icing: Grated zest of ½ lemon, ¾ cup icing sugar and enough lemon juice to achieve a spreadable icing when well mixed.
This cake keeps well in a tin for at least 4 to 5 days. Serve it in small pieces – although it is delicious, it is extremely rich.