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Ginger Cake

Preparing time: 20 minutes
Bake time: 40-45 min
1 tsp all purpose flour
1 tsp unsalted butter
Butter the cake tinFlour lightly the tin
Preheat the oven to 170° C/Gas Mark 6. Butter the cake tin and lightly flour it.
275 ml whole milk
115 muscovado sugar
115 g molasses
115g golden syrup
Add the sugar to the potPour the milk to a small pot and heat it gentlyAdd golden sugar
In a small pot heat the milk, muscovado sugar, molasses and golden syrup and let the sugar dissolved. Set aside to cool.
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
Add spices to the flour
Add all dry ingredients and spices to a bowl of the stand mixer.  Mix them well.
115 g unsalted butter
Add the unsalted butterAdd the wet mixture
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.
1 large egg
Add the egg

Add the egg and continue mixing until the ingredients are well combined.

The batterThe batter
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.
The ginger cake Polly Eats LondonThe ginger cake Polly Eats LondonSprinkle with icing sugar

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