I do love a bit of ginger. And I love cake. So a ginger cake works just fine for me. This is easy, delicious and perfect for just about anything. I layered it up with a little buttercream, rhubarb & ginger jam and it makes a cracking tea-time delight!
Ingredients
200g Self Raising Flour
200g Caster Sugar
1.5tsp Ground Ginger
1tsp Bicarbonate of Soda
240ml Warm Water
60g Butter
1 Large Egg
3tbsp Ginger Syrup (I used the stuff from a jar of stem ginger in syrup)
Method
1. Preheat the oven to 180 degrees. I have started using an oven thermometer as I don't trust my oven, but I am sure you are happy with yours. Line a baking tray, I used a 12 x 6 inch rectangle, with baking parchment
2. Put the dry ingredients in your stand mixture and combine fully. Add the butter and mix to form a breadcrumb-like texture
3. Add the egg and syrup and combine then slowly add the water. Mix well
4. Pour the mixture into the prepared baking tray and pop in the oven for 30 minutes
5. Simple. Cool for 10 minutes in the tray and then on a wire rack and decide what you are going to do with it!
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