BAKING COSY GINGERBREAD CAKE.
Maybe the most perfect recipe to bake on a cold but cosy December afternoon– warming Gingerbread Cake. I recently did some work with Lyles Golden Syrup over on Instagram and the outcome was this recipe for Gingerbread Cake, this isn’t part of the campaign but I thought it’d be good to share the recipe here on the blog too.
As I mentioned I think this is the perfect recipe for baking on a cold December day and the cake itself good with a big mug of coffee. I just went for a dusting of icing sugar on top but you could add a buttercream, or a drizzle would be nice too. It’s a cake that gets better with time so if you can resist it for a couple of days then it gets even stickier and delicious. I hope you like this recipe and I’d love to know if you end up making this one!
INGREDIENTS:
300g plain flour
1 tbsp ground ginger (or according to taste)
½ tsp ground cinnamon
½ tsp ground mixed spice
150g butter
125g soft brown sugar
150g Lyle’s Golden Syrup
50g syrup from the jar of stem ginger (optional – you can replace this with more Lyle’s Golden Syrup)
200g Lyle’s Black Treacle
250ml milk
1 heaped tsp bicarbonate of soda
2 large free-range eggs, lightly beaten
1 jar stem ginger drained & finely chopped (optional)
2 tbsp icing sugar for dusting (optional)
RECIPE:
Preheat the oven to 170C/150C/Gas 3. Line a tin (preferably 30x20cm/12x8in) with baking paper.
Sieve the flour into a large bowl along with the ginger, cinnamon & mixed spice and gently mix them together to combine.
Place the butter, the brown sugar, the syrups (Lyle’s Golden Syrup and stem ginger syrup) & Lyle’s Black Treacle into a saucepan. Melt everything together over a gentle heat.
Remove the melted mixture from the heat and whisk in the milk, the bicarbonate of soda and the eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a wet, pourable batter. Stir through the chopped stem ginger (if using).
Bake in the oven for between 45 minutes and an hour. When the gingerbread cake is springy to touch, it will be done.
Cool in the tin for half an hour and then turn out onto a wire rack. Dust with icing sugar to finish. If you can, keep for a few days before eating – the gingerbread cake will get stickier as it matures.
Enjoy!