This yummy cake is sticky, light and has just enough kick of ginger without it being overwhelming (the original recipe by Dan Lepard had an outrageous amount in it so I changed the quantity). It is best at least one day after it is baked and lasts for a few days. You can enjoy it on it’s own or with some creme fraiche as a dessert.
As someone who is fairly new to baking I would say this cake is straightforward to make, plus it got some compliments from the parents when I made it for a recent birthday party. The kids, on the other hand, only had eyes for my friend’s dinosaur cake. Anyway, I’m rambling. Here is the recipe!
75g unsalted butter, melted
50ml sunflower oil
3 medium eggs
150g stem ginger, chopped
3 tsp ground ginger (or 4 tsp if you want a stronger flavour)
1 tsp ground cinnamon or coriander
250g plain flour
2 tsp baking powder
Extra butter and honey, for finishing
Line the base and sides of a small loaf tin with baking parchment. Preheat the oven to 170C/150C fan/335F/gas mark 3. Put the honey in a bowl, add melted butter, oil and eggs, then beat until smooth. Stir in the chopped ginger and spices, add the flour and baking powder, stir well until everything is evenly mixed, then spoon into the tin. Take small slivers of butter and lay them centrally along the length of the mixture. This will force the cake to crack along the butter line.
Bake for about 70-80 minutes and try to avoid checking it more than once or twice in case it collapses. Use a skewer to check that the centre is baked (it should come out without any gloop on it and pretty much clean). It should go dark golden on top. Leave to cool in the tin. While the cake is warm, brush the top with extra honey to soften the crust. Once cold, wrap the cake well and it should keep for several days. It’s great as an afternoon treat, or warmed and served with creme fraiche as a simple dessert.