Gina from The Passionate Pantry has done it again with this one. A wonderful family cake that will last for days and in fact tastes even better as it ages a little. (There’s a joke there, but I’ll stay away from that one!)
Perfect with or without swathes of butter, this moist cake will become a family fave in no time. We know. Enjoy.
- 30 g fresh ginger, peeled weight
- 120 g butter
- 130 g maple syrup
- 120 g molasses
- 250 g full fat milk
- 2 large eggs
- 370 g self raising flour
- 2 tbsp ground ginger
- 1 tsp mixed spice
- 220 g light muscovado sugar (or brown sugar)
- 1 tsp Pink Salt Flakes BUY
- Icing sugar for dusting
Preheat oven to 160°C fan forced, and place rack in middle of oven.
Line a large loaf tin (25cm x 9.5cm) with baking paper.
Place fresh ginger into TM bowl and chop 3 sec/speed 7. Scrape down sides of bowl.
Add butter, maple syrup and molasses to TM bowl and heat 3 min/90ºC/speed 1. Set aside. Do not clean bowl.
Add milk, eggs, flour, ground ginger, mixed spice, sugar and sea salt flakes to TM bowl and mix 6 sec/speed 6. Scrape sides of bowl.
Add butter mixture and mix 10 sec/speed 4. Stir around bowl with spatula to incorporate the rest of the mixture if necessary (you don’t want to over beat it).
Pour mixture into tin and bake for 50 minutes or until skewer inserted in the centre comes out clean.
Remove cake from oven and rest for 10 minutes before removing to a cake rack to cool completely.
Dust with icing sugar before serving.
Keeps well for a few days wrapped or in an airtight container. Does not need to be refrigerated.