Ginger Cake
Ingredients
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Butter
150g
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Palm Sugar
125g
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Maple Syrup
150g
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Young Ginger Powder
2 tsp
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Cassia Cinnamon Powder
1 tsp
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Semi-skimmed milk
250ml
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Eggs
2
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Baking soda
1 tsp (dissolved in 2 tbsp warm water)
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Flour
300g
Preheat the oven to 170°C. In a saucepan, add the butter, sugar, maple syrup, black treacle, ground cinnamon and ground ginger over medium-low heat and stir until melted. Once melted, remove the pan from the heat and add the milk, eggs and dissolved baking soda. Mix all the ingredients together.
Sift the flour over the ingredients and mix until the mixture is smooth. Line a 20-25 cm cake tin with baking paper. You can also grease it with butter and line it with flour, making sure all sides are covered. Bake for 45 minutes to an hour until the cake has risen and a knife inserted comes out clean.
To achieve a fluffy texture, check the cake regularly as it nears the end of the baking time. Let it cool and enjoy with a scoop of vanilla ice cream or custard.
