This cake is light as a feather but has depth of flavour and a sticky outer edge. The best bit is, it matures the longer you leave it... if you can. This is based on a recipe that I found in Olive magazine a few months ago, but I have amended it a little.
- 150g unsalted butter
- 100g golden syrup
- 75g black treacle
- 175g dark muscovado sugar
- 75g Green and Blacks dark chocolate with ginger (dark chocolate will do)
- 4 pieces of crystallised stem ginger, chopped
- 100ml Guinness
- 1/2 tsp bicarbonate of soda
- 200g plain flour
- 1 tsp baking powder
- 4 tsp ground ginger
- 2 tsp cinnamon
- 1/2 tsp mixed spice
- 1/2 tsp nutmeg
- 3 medium eggs, beaten
- 3 tbsp ginger preserve - pick out any chunks
- Juice of 1 large lemon
- 125g icing sugar
- Preheat the oven to gas 3/160 C
- Prepare a 10 inch fluted tube or bundt tin by greasing and dusting with flour. Tap the tin to remove any excess.
- Put the butter, syrup, treacle, sugar and chocolate into a large saucepan. (Tip: I put my pan onto my digital scales and weigh in the ingredients, pressing the reset button after each addition to take you back to 0)
- Heat slowly until everything is smooth and melted.
- Add the crystallised ginger and Guinness.
- You need to raise the temperature - stop just before it starts boiling.
- Take the pan off the heat and tip in the bicarbonate of soda - whisk like billyo!
- Before your very eyes the mixture with froth and foam. Chill out. It will stop growing. I promise. Leave to one side.
- Whisk the eggs in a jug.
- In a large bowl, sift the flour, baking powder and spices.
- Stir the egg mix into the flour mix - it will be a thick paste. Do not panic.
- Add the syrup mix in three stages. This will help get a smooth mix and prevent an unholy mess.
- The batter will be very runny. Again, although this is very different from an average bundt mix, it is ok!
- Pout the mix into the prepared tin.
- Bake in the middle of the oven for about 45 minutes. After this time, if a skewer doesn't come out clean, give it another 5 minutes.
- Here's the bit that will throw you. You need to remove this bad boy from it's tin. NOW! No cooling whatsoever. (Be really careful - bundt tins get really hot! I am speaking from experience unfortunately...) The best way to do this is to cover a plate with greaseproof paper and put that on top of the tin, then flip it over. The cake becomes very sticky, so the greaseproof helps when manoeuvring later.
- Leave to cool before putting in an airtight box overnight.
- The next day (here's one I made earlier...) Preheat the oven to gas 4/170 C.
- Lift the cake (on its greaseproof paper) onto a baking tray.
- Warm the ginger preserve in the microwave for about 15-20 seconds or until runny.
- Brush it over your cake with a pastry brush.
- Put the lemon juice in a pan and heat until just starting to boil.
- Quickly mix in the icing sugar. Note: it should be really runny. If it isn't loosten it with a little more lemon juice. You should be able to brush it over the cake easily.
- Brush the cake with the glaze and then pop in the oven for about 5-10 minutes. The glaze should go clear. It's worth turning it half way to get it looking even. Don't worry if there are still white bits. It adds to its cakey charm!
- Leave to cool before serving.
Serve warm with vanilla ice cream or on the sly with no plate when no-one is looking...
This cake will keep for about 5 days.
Other bundt recipes:
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