I have two ginger cake recipes that I bake with, this is one (obviously!) and you can find the other here. The other recipe is quite a light cake with a sharper flavour thanks to the addition of glace ginger. In comparison, this recipe makes quite a heavy, sticky gingerbread flavoured cake – absolutely delicious, comforting and morish. The cake is quite high in sugar, with both golden syrup and sugar making up a large component of the ingredient list – so enjoy as a special treat.
It is a favourite of my Father-in-law’s. In fact, it was his lovely wife that first shared this recipe with me and I have since converted it for the Thermomix. Thank you Helen
- 170g butter
- 170g raw sugar
- 225g golden syrup
- 340g SR flour
- 1 Tbsp cinnamon
- 1½ Tbsp ground ginger
- 2 tsp bicarb soda
- 2 eggs
- 235g milk
- 1 Tbsp vinegar
- Grease and line (or flour) a very deep ring tin or silicone mould. I prefer a silicone mould as I find the cake easier to remove. If you don't have a large tin, use a normal tin plus make an additional 6 muffins with the leftover mixture.
- Add butter, sugar and golden syrup to Tmx bowl. Melt and combine at 100 degrees. 3 minutes, speed 2.
- Add the flour, spices and bicarb soda and mix for 10 seconds, speed 5.
- Measure the milk into the bowl on top of the mixture, then add the vinegar over the milk.
- Mix for a further 5 seconds, speed 5.
- Add the eggs as the final ingredient and combine 10 seconds, speed 5.
- Pour into prepared tin or mould and bake for 35 minutes at 180 degrees. Test with a skewer before removing from oven.