Ginger cake and the Grand Prix is a winning combination for a Sunday afternoon if you ask me. Followed by Antiques Roadshow and a cracking drama. Did you watch The Bodyguard? If you didn’t, please catch up, it’s superb. Oh and Killing Eve has been incredible too, so brilliantly played and if Jodie Cromer doesn’t get a BAFTA then I am going to demand a recount.
But what about the ginger cake I hear you ask.
Well this week on GBBO it was spice week and the baker’s first task was to make a ginger cake, something I thought I could successfully nail as I have made a few over the years, whereas making a biscuit chandelier is not something I have ever contemplated. Nor will I. Not even for comedic value. After binning £20 worth of ingredients for the green cake from doom I am not about to make that mistake again.
So ginger cake it is. I made this one in an hour yesterday, just before going to visit my folks to discuss all things granny and her funeral this week so I thought we should have some cake whilst doing so, and my dad is a fellow ginger cake and Grand Prix lover.
But before I get on to the recipe I want to tell you some exciting news that might make you want to join in if you haven’t already. The lovely, gorgeous people at Sage Appliances have offered Jenny and Helen who run the Great British Bake Off Blogger linky the opportunity to give away a Sage Bakery Boss (worth almost £400). To be in with a chance to win one, you just have to join in with at least three of the bakes – and this must include the final linky. The Sage team will then select their favourite finals bake from all the entries and they will be crowned winner of the Bakery Boss
This is the recipe I use, in a 2lb loaf tin lined with a paper liner:
- 175g self raising, sifted
- 1 level tablespoon ground ginger (or about 60g of crystallised ginger blitzed in a food processor)
- 1 level dessertspoon ground cinnamon
- 2 level teaspoons mixed spice
- ½ level teaspoon bicarbonate of soda
- 2 tablespoons milk
- 75g maple syrup
- 75g golden syrup
- 75g dark brown soft sugar
- 75g butter
- 1 large egg, lightly beaten
- Sift the flour and spices into a large bowl, then mix the bicarbonate of soda with the milk and set it on one side.
- Next measure the maple syrup (or you can use black treacle), golden syrup, sugar and butter into a saucepan with 75ml of water. Heat it very gently, stirring until thoroughly melted.
- Next add this mixture to the flour and spices, beating it, until smooth and with mixer still turning beat in the egg a little at a time.
- Then add the bicarbonate of soda and milk and beat slowing until all ingredients are combined.
- Pour into the prepared tin and bake for an hour or until a skewer comes out clean. I find I often need to put some foil over the top and carry on cooking for another ten minutes.