Baking Heaven April 2020

38 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Warming ginger

loaf cake

MAKES 1 X 2LB LOAF CAKE

For the cake

60g (2½oz) unsalted butter, plus

extra melted for greasing

125g (4oz) golden syrup

1 large free-range egg, beaten

125ml (4fl oz) milk

125g (4oz) plain flour

1 tsp bicarbonate of soda

½ tsp baking powder

a pinch of salt

1 heaped tsp ground ginger

½ tsp mixed spice

100g (3½oz) soft brown sugar

40g (1½oz) finely chopped stem

ginger

For the syrup

2 tbsp syrup from stem ginger

2 tbsp golden caster sugar

30g (1¼oz) chopped stem ginger

juice of ½ a lemon or 1 lime

To serve

vanilla ice cream

To make the cake

1 Preheat the oven to 180°C/Gas

Mark 4. Grease and line a 900g (2lb)

loaf tin.

2 Melt the butter and golden syrup

together in a saucepan over a

medium heat until melted. Remove

from the heat, then add the

egg and milk and stir until smooth

3 Sift the flour, bicarbonate of soda,

baking powder, salt and spices

into a bowl. Stir in the sugar.

4 Make a well in the centre, pour the

liquid into the centre of the dry

ingredients and mix until smooth. Stir

in the chopped ginger.

5 Pour the batter into the prepared tin

and bake for 20 minutes until risen and

firm to the touch. Leave to cool for

5 minutes in the tin before turning out

onto a wire rack to cool.

To make the syrup

1 Meanwhile, make the syrup for the

loaf by placing all the ingredients in a

small saucepan and gently warming

through until dissolved and thickened.

2 Spoon over the cake and serve thick

warm slices of cake with vanilla ice

cream. Any additional syrup can be

served on the side.

The cake will keep for 3-5 days in a

suitable sealed container. Suitable

for freezing.

A

s soon as you mention ginger cake, I think warming, rich, spiced

cake with sticky, tickly, caramelised undertones and this cake

certainly delivers. For this everyday loaf cake I have added a ginger

syrup poured over the cake as it is baked warm. It would be just plain

rude not to serve it with a scoop of vanilla ice cream, too.

EVERYDAY BAKE

The recipes on pages

36-39 are taken from

Everyday Bakes to

Showstopper Cakes

by Mich Turner MBE

(£20), published by

Frances Lincoln.