Ginger Cake
A rich, spiced, ginger loaf cake.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
- 6 oz or 175g plain flour (all-purpose flour)
- 1 tsp baking soda/bicarbonate of soda
- 2 oz or 55g ground almonds (almond flour)
- 3-4 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground allspice
- 4 oz or 110g dark brown sugar
- 2 tbsp treacle (or molasses)
- 2 tbsp golden syrup (or honey/maple syrup)
- 3 oz or 85g butter
- 4 fl oz or 125ml buttermilk
- 2 eggs, beaten
Preheat oven to 325F/160C and line a loaf tin with baking parchment,
Place the butter, golden syrup, treacle and sugar in a small saucepan and melt over a low heat. Set aside.
Sift the flour, baking soda, spice and ground almonds into a large bowl.
Add the melted butter mixture to the dry ingredients with the well beaten eggs and buttermilk.
Beat the batter for around 5 minutes until well mixed. You can use a stand mixer or hand mixer for this. Or, if your arm muscles are up to it, a wooden spoon or whisk.
Pour the mixture into the prepared loaf tin and bake for 45-50 minutes, or until an inserted skewer comes out clean.
Remove from the oven and leave to cool in the tin.