Nothing brings the feeling of calm adultness quite like baking a cake, having it cool on a wire rack then transferring to a cake stand for all (you) to admire. Who needs to eat the cake anyway? It’s merely decretive. Oh but that’s until an hour passes, you make a cup of tea and slice into the cake only to discover it just so happens to be an absolute winner of a cake that’s got all the goldeny syrupy gingery goodness one needs.
Golden Syrup Ginger Spice Cake
Based loosely on Mary Berry's
Ingredients
- 225g self raising flour
- 1tsp bi carb soda
- 2tbs ground ginger
- 1/2tsp each cardamom, nutmeg, cinnamon – optional
- 100g butter
- 200g golden syrup
- 100g brown sugar
- 1 egg
- 275g milk
Method
Turn your oven on to 180 and grab any cake tin you prefer – I used a square brownie tin. Line with baking paper and grease.
In a mixing bowl, combine the flour, bi carb and spices then leave aside. Grab a little pot and add the butter, golden syrup and brown sugar and over a low/medium heat stir until the butter and sugar has melted/dissolved.
Pour the syrup mixture into the flour bowl and once combined, thoroughly stir the egg through then the milk – stirring until you have a smooth consistency. The mixture will look a little wet – all good.
Pour into your prepared tin then bake for 30-35 minutes or until a skewer comes out clean and the cake is spongey to touch. Leave to sit for a bit before lifting out and cooling on a drying rack. I cut mine into squares and popped into a sealed container to keep fresh. Hello afternoon tea.
