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- Carbohydrate 7.19222 g
- Cholesterol 0 mg
- Fat 0.46064 g
- Fiber 2.28059996032715 g
- Protein 0.76038 g
- Saturated Fat 0.14865 g
- Serving Size 1 1 cake (661g)
- Sodium 2.564 mg
- Sugar 4.91162003967285 g
- Trans Fat 0.137506 g
- Calories 31 calories
Step-by-step
- You will need a cake tin measuring approximately 20-22cm, lined on the bottom with baking or greaseproof paper.
- Set the oven at 180?C.
- Sieve the flour with the ginger, cinnamon, baking soda and the salt.
- Put the golden and ginger syrups and the butter into a small saucepan, and warm over a low heat.
- Dice the ginger finely then add it to the pan with the sugar.
- Let the mixture bubble gently for a minute, giving it the occasional stir to stop the fruit sticking to the bottom.
- Break the eggs into a bowl, pour in the milk and beat gently to break up the egg and mix it into the milk.
- Remove the butter and sugar mixture from the heat and pour into the flour, stirring smoothly and firmly with a large metal spoon.
- Mix in the milk and eggs.
- The mixture should be sloppy, with no trace of flour.
- Scoop the mixture into the non-stick or lined cake tin and bake for 50-60 minutes, or until a skewer, inserted into the centre of the cake, comes out clean.
- Unless you are serving it warm, leave the cake in its tin to cool, and then tip out on to a sheet of greaseproof paper.
- Wrap it up again in foil and leave to mature for a day or two before eating.
The Chemistry of Warm Syrups
Warming the golden syrup, ginger syrup, and butter together over low heat alters the viscosity of the liquids before they ever touch the flour. This melting step allows the dense sugars to dissolve smoothly into the fats rather than clumping upon contact with dry ingredients. Keeping the saucepan at a bare bubble for just sixty seconds drives off excess moisture, concentrating the syrup so it can adequately support the weight of the flour without rendering the crumb heavy.
Managing Moisture and Mixing Technique
Stirring the wet ingredients into the dry mixture with a large metal spoon minimizes gluten development by cutting through the batter rather than stretching it. Over-mixing is the primary error that turns a tender ginger cake into a rubbery brick. Ensure the batter remains loose and sloppy before transferring it to the twenty to twenty-two centimeter lined tin, as a thinner batter allows the chemical leaveners to distribute gas bubbles evenly.
Pairing and Aging Dynamics
Wrapping the cooled cake in greaseproof paper and foil for twenty-four to forty-eight hours allows the moisture from the golden syrup to migrate evenly throughout the crumb, softening the exterior crust. Serving this spiced loaf alongside unsweetened whipped cream or sharp crème fraîche provides a necessary dairy fat contrast that cuts through the intense heat of the ground ginger and chopped stem ginger pieces.
