Here’s another delightful cake for you. The perfect crossover cake for a winter/spring tea. As you can tell I’m not feeling particularly verbose at the moment, but boy, am I happy. Lent is such fun! Life is such fun! Let us all eat cake!
Sticky Stem Ginger Cake (makes a small loaf tin’s worth)
175g self-raising flour
100g dark muscavado sugar
50g black treacle
100g golden syrup
3 tbsp syrup from jar of chinese stem ginger
half jar stem ginger in syrup, chopped up.
Thumb fresh ginger, peeled and grated
1 tbsp milk
4 tsp ground ginger
Cream butter and sugar together, then beat in the eggs. Beat in the syrups, then fold in the flour and the fresh, preserved and ground gingers. Stir the milk in gently and pour into a lines loaf tin. Bake at 160 for about 45-60 mins, until a skewer comes out clean. Whilst warm, brush with extra ginger syrup from the jar to make it truly sticky.