Emma was kind enough to pass this recipe onto me. I make these cakes in huge batches every winter. This recipe is for 36 cakes, as I find 18 is just a tragedy! However, if you're not a fan of batch baking, you can easily half the ingredients. Likewise, if you're not fond of spicy things, half the amount of ginger.
- 900g plain flour - sifted
- 4 tsp baking powder
- 1 tsp salt
- 12 tsp ground ginger (Yes, really. That's pretty much a full pot... Feel free to put less in.)
- 1 tsp bicarbonate of soda
- 450g dark brown sugar
- 340g unsalted butter
- 340g golden syrup
- 340g black treacle
- 570ml full fat milk at room temperature
- 2 medium eggs
- Preheat the oven to gas 3/160 C
- Measure all the dry ingredients into a large bowl - I think this recipe is best made without a mixer.
- Add the eggs and milk to a jug and whisk to combine.
- Measure the butter, sugar, syrup and treacle into a large pan and melt slowly over a low heat.
- Tip your syrup mix into the dry ingredients and give a quick stir.
- Add the milk and egg mixture slowly.
- TIP: it's going to look incredibly runny. It's fine...
- Pour the mixture into muffin cases - no more than 3/4 full.
- TIP: because the mixture is so runny, it's easier to pour the batter from a large jug.
- Alternatively you can divide the mix between two 9 inch round tins lined with baking parchment.
- Bake for 40 minutes (90 minutes if you're doing the two round cakes).
- If you can, leave these cakes for at least a day before serving. About 2 days is best. I've never got to three...
The finished result is an amazing cake perfect for the colder months...
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