Ingredients For the Dessert ½ tsp Ground Cinnamon 350 g Plain Flour 150 g Golden Syrup 2 tsp Ground Ginger 2 tsp Baking Powder 200 g Unsalted Butter 8 Balls Stem Ginger (Finely Chopped) 3 Eggs 1 tsp Ground Nutmeg 140 g Dark Brown Sugar 1 tsp Vanilla Extract ½ tsp Bicarbonate of Soda 125 ml Full Fat Milk ½ tsp Ground Clove 1 Thumbful Ginger (Grated) 1 Pinch Sea Salt For the Icing 1 Pinch Sea Salt 100 g Icing Sugar ¼ tsp Ground Ginger * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Spiced Ginger Cake by Dan Serves 10 Total 1 hour 5 minutes Oven Temp 180 °C - 50 minutes Difficulty Super Easy Chef Tarunima Sinha Method Add the butter, sugar, grated ginger and golden syrup in a medium pan over a gentle heat, leave to melt and then stir until smooth. Set aside for later. Add the flour, baking powder, bicarbonate of soda, ground ginger, cloves, nutmeg, cinnamon and salt into a large bowl. Make a well in the centre and pour in the wet mixture and stir until combined. In a small jug add the eggs, milk and vanilla extract and stir together and then add to the mixture and stir until just combined. Add the chopped stem ginger and mix into the batter. Pour the batter into a greased cake tin and bake for 50 minutes. Cool the cake for 10 minutes before turning out onto a wire rack. Add 6 tbsp of syrup from the stem ginger jar along with 2 tbsp of boiled water and brush all over the cake. Once the cake is completely cool mix the icing sugar, ground ginger and salt with 3 tbsp of water to make an icing glaze of pouring consistency. Pour over the cake.