Triple Ginger Sponge Cake

A ginger cake is good, a double ginger cake is better, but a triple ginger cake is fantastic. It can be served warm or cold and fits just as well with tea on a summer afternoon as with an autumn evening by the fire.  And it doesn’t need icing.

 

Triple Ginger Cake

Triple Ginger Cake

Ingredients:

  • 200g/7oz self-raising flour
  • 200g/7oz sugar 1 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 55g/2oz margarine, plus extra for greasing
  • 3 medium sized pieces of candied stem ginger, chopped into small pieces.
  • 1 free-range egg, beaten
  • 3  tbsp ginger syrup
  • 240ml/9fl oz warm milk.

Method:

  1. Preheat the oven to 180C/350FGas 4. Grease and line a 28cm x 18cm/11in x 7in baking tin with greaseproof paper.
  2. Mix the flour, sugar, ginger powder and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture looks and feels like breadcrumbs.
  3. Add the beaten egg, syrup and warm milk and mix well with a wooden spoon until combined.
  4. Stir in the stem ginger and 2 tbsp of ginger syrup.
  5. Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin.
  6. Poke some holes all over the top of the cake with a cocktail stick or skewer. Drizzle the remaining ginger syrup over the cake. Once cool, cut into squares.
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