Jamaican Ginger Cake
A cake perfect for parties by Darren Purchese from Everyday Gourmet
- 140 grams Unsalted butter
- 140 grams Soft light brown sugar
- 140 grams Black treacle
- 1 Orange zest, finely grated
- 1 Lemon zest, finely grated
- 2 Eggs
- 210 grams Plain flour – cake or soft flour if you can find
- 20 grams Ground ginger
- 5 grams Ground cinnamon
- Pinch Ground black pepper
- Pinch Salt
- 5 grams Bicarbonate of soda
- 170 milliliters Milk
- Place the butter, sugar and treacle into a large heavy bottomed saucepan and heat over a medium heat.
- Stir the mixture constantly until it has mixed well, the butter has melted and the sugar has dissolved.
- Remove from the heat and grate in the citrus zests. Allow the mix to cool for 10 minutes.
- Sieve the flour with bicarbonate and add the spices and salt into a bowl and mix in the cooled butter and sugar mix. Mix well to remove any lumps and gradually add in the eggs.
- Mix well for a minute and add the milk and again mix well to incorporate.
- Pour the batter into an 18cm diameter greased non-stick cake tin with removable base.
- Bake for 40 minutes in an oven preheated to 165ºC or until the sponge is
- Allow the cake to cool and remove from the ring, serve with a dust of icing sugar and orange zest.
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