I was looking for a ginger cake recipe to use up the crystallised ginger my Stacey has left to sell on my little cake stall, and I found this one by Rachel Allen after spotting it on her cake diaries at the weekend. I do like summer as the food channels have baking shows nearly every weekend.
The original recipe uses stem ginger but instead I used 100g of crystallised ginger.
First melt the butter, sugar and golden syrup in a pan.
In a separate bowl mix the dry ingredients - self raising flour, ground ginger and bicarbonate of soda (I don't like to add salt to cakes as I don't want to have too much salt in my diet). Make a well in the middle then set aside until needed.
While the butter, sugar and syrup were still melting, I chopped the crystallised ginger roughly into quarters (depending on their size).
Once everything has melted, and cooled, stir in the milk, ginger and eggs.
Tip the liquid mixture into the well of the dry ingredients and mix together until a running consistent is formed.
Tip the mixture into the prepared lined loaf tin. The mixture makes a 2lb loaf, but I made a mess pouring it in, so instead I ladled the mixture into 2 1lb loaf tins. I still made a bit of a mess with one of the loafs (but no photographic evidence will be shown).
Cook in a preheated oven 180 degrees for 50-60 minutes.
Once cooled, Enjoy!!! I think the cake worked well using crystallised ginger.
xxx
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