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Preparing time: 20 minutes
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Bake time: 40-45 min
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Ingredients
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Method
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1 tsp all purpose flour
1 tsp unsalted butter
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Preheat the oven to 170° C/Gas Mark 6. Butter the cake tin and lightly flour it.
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275 ml whole milk
115 muscovado sugar
115 g molasses
115g golden syrup
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In a small pot heat the milk, muscovado sugar, molasses and golden syrup and let the sugar dissolved. Set aside to cool.
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225 g all-purpose flour
1tsp baking powder
1 tsp baking soda
½ tsp ground ginger
1 tsp fresh grated ginger
1 tsp cinnamon
1 /2 tsp ground cloves
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Add all dry ingredients and spices to a bowl of the stand mixer. Mix them well.
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115 g unsalted butter
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Add the butter to the flour and spices, rub into the mixture with your fingertips until the mixture resembles fine breadcrumbs. Pour wet mixture into the bowl and mix on low speed.
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1 large egg
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Add the egg and continue mixing until the ingredients are well combined. |
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Pour the batter into the cake tine, pop in the oven and bake about 40-45 minutes until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool until you remove the cake tin. Sprinkle with the icing sugar.
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