Sticky Jamaican Ginger Cake

• 份量: Yield: 1 x 2lb loaf
• 活動時間: 15 mins
• 總時間: 1 hour 15 minutes

食材

200g plain flour

3.5 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground mixed spice

80g stem ginger, chopped

¾ tsp bicarbonate of soda

125ml full fat milk

85g black treacle

85g golden syrup

85g dark muscavado sugar

85g salted butter

pinch salt

1 large egg, lightly beaten

3 tbsp syrup from stem ginger jar

步驟

Preheat the oven to 160C.

Sift the flour and spices into a bowl. Add the stem ginger and toss to coat (to stop the pieces sinking to the bottom when you bake).

Mix the bicarbonate of soda with the milk in a separate bowl.

Heat the treacle, golden syrup, sugar, salt and butter over a low heat, stirring regularly, until melted.

Add this to the flour and beat vigourously until smooth. Beat in the egg and then whisk in the milk until you have a smooth batter.

Pour into a greased and lined 2lb (900g) loaf tin and bake for 1 hr - covering with foil for the last 30 minutes to prevent over browning.

Remove from the oven and brush with the ginger syrup to glaze.

Leave in the tin for 24hrs for the flavours to develop (optional).