Ginger cake is at the very top of my favourite cake list, and now that it's the jolly season let's put ginger and spices in everything!
Any ginger type baked good should be dark and almost dessert like in texture with glorious white icing running down the side. Very Scandie darling - Although this does not apply to the following; ginger kisses, ginger nuts and ginger steamed pudding.
I normally bake mine in a muffin tin then flip them upside down (I take a little off the top so that they sit flat) as I love the shape and this way they don't look like cupcakes - as I despise those horrid little cakes. Although this time, I made it in a loaf tin.
I also LOVE ginger, but if you don't share my same passion for this wonder spice then just put in 1/2 of what the recipe suggests, but don't worry it will still make go "mmmmm, yes this cake has ginger in it".
125 grams Butter, soft.
1/2 cup Dark Muscovado sugar
6 TBSP Golden Syrup
2 1/2 cups of Plain Flour (to make this gluten free swap this for 2 cups of 'gluten free mix flour' and 1/2 cup of ground Almonds)
Pinch of Sea Salt
1 1/2 tsp baking soda
2 1/2 tsp Ground Ginger
1 tsp Cinnamon
1 tsp Mixed Spice
1 cup Milk (+ 1/2 cup extra if making this gluten free)
Cream the butter and sugar in a bowl until light and fluffy. Beat in the egg - beat well. Warm the golden syrup a little until it's runny, then beat into the butter and sugar mixture. Sift in the Flour, Salt, Baking Soda and all spices. Stir in alternating with the milk.
Pour into a greased muffin tin, fill just over 1/2 way. Bake at 180 degrees for about 12 minutes. Leave in the tin for about 5 mins then cool on a wire rack OR/ pour into a loaf tin and bake at 180 degrees for 40mins or until a knife comes out clean.
1 cup sieved Icing Sugar
2 TBSP Milk
Mix together and add more milk if it's not quite the consistency that will run down the sides of the cake.
I dressed mine with Borage flowers but also ate with fresh strawberries (that I had left bathing for about an hour, in 1 teaspoon of brown sugar and the zest of 1/2 lemon, yum!) and plain yogurt.