16 August, 2014

Triple ginger cake

A friend had this cake at a restaurant recently. She liked it so much she begged the kitchen for the recipe (well... I don't know if she begged, but I would have). She made it for us and it really was that good, but it was a stupendous amount of very rich cake. Strangely there's only two forms of ginger, despite the name.

I made one of my own, using half the ingredients, but it was still a bit "biggish". So this is now one quarter of the original recipe and should make a loaf of manageable proportions.
I have also substituted baking power for the original bicarbonate of soda. This is because the cake has a fairly long, slow bake and would fall slightly in the center. The baking powder should extend the rising time so the batter is able to set before falling.

Grease and line a loaf tin.
Melt together:
  • 125g butter
  • 125 g brown sugar
  • 125 g treacle
Then add:
  • 150ml milk
  • 1 egg
  • 50g glace ginger, chopped moderately finely
  • 188g flour (Call it 190? 200?)
  • 1 tsp baking powder
  • ½ tsp allspice
  • 1 tsp ground ginger
Pour into the loaf tin and bake at 140°c for 1 hour or until a dry skewer pushed into the center comes out clean.
Take it out of the oven for 5 minutes before turning-out onto a wire rack to cool. The richness means it won't dry out too much over time and it should be good for a week or more in the fridge. However note that you should warm it in the microwave for a few seconds before serving if taking it from the fridge.
Goes great with a dollop of cream on top of it.

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