• Rebecca Swan

Ginger cake recipe



I've been asked quite a lot over the years whether I would consider writing a cookbook. Well it is something that I would love to do... one day! For now I thought what better way than to share some of my recipes on my blog, so here is my first recipe - a very delicious & sticky ginger cake with lemon icing. This cake gets better with time, if you can resist it for a few days!



Ingredients:


225g unsalted butter & extra for the tin

225g dark brown sugar

70g black treacle

65g pomegranate molasses

100g golden syrup

300ml milk

350g plain flour & extra for the tin

1 tbsp ground ginger

1 ½ tsp ground cinnamon

2 tsp bicarbonate of soda

2 eggs

4 pieces of ginger in syrup, grated

Pomegranate seeds

100g icing sugar

½ lemon, juiced


Method:


Preheat your oven to 160°c fan/180°c convection/Gas mark 4. Prepare a large bundt tin (or 8" deep spring-form tin) by brushing it all over with a little melted butter and then dust it with flour then bang it upside down on a solid surface to get rid of any excess flour.


Pop the butter, sugar & syrups into a small pan and slowly melt on a low heat, then take off the heat and add the milk.

Sift all of the dry ingredients into a large bowl and make a well in the centre.


Pour the sugar mixture into the well and stir well incorporating the flour as you stir, until it is well combined. Then add the eggs & ginger and mix well.


Pour the mixture into the prepared tin and pop it in the oven for approximately 50 mins. When the time is up, test by inserting a skewer into the middle of the cake and if it comes out clean it is cooked. Pop it on a wire rack to cool.

Turn the cake out of the tin carefully and then prepare the icing.


In a bowl with the icing sugar, add half of the lemon juice and stir, add more lemon juice as required until you have a slightly runny consistency. Drizzle this over the cake and sprinkle with pomegranate seeds.


Enjoy x








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