Fish & Shellfish
Puddings & Desserts
On a weekend when I’ve had to bring all the veg seedlings in from the greenhouse because it’s suddenly got so cold again, making a cake seemed a good way of cheering things up. And as so many people have told me they’ve made the Ginger Biscuits from an earlier A Cook’s Plot post, I thought I’d experiment with a ginger traybake cake this time. It’s turned out well - beautifully gingery and perfect with tea or coffee, or serve it with custard for a yummy dessert.
In a food processor, whizz the self-raising flour with the ground ginger, baking powder, salt and butter (chopped into cubes) until it resembles breadcrumbs. Add the golden syrup, soft light brown sugar and beaten eggs and whizz again until it's creamy. Stir in the pieces of stem ginger, chopped. Tip into a square 18cm traybake tin (or a small rectangular one) lined with baking parchment and bake at 160C (fan oven) for 30-35 minutes until a skewer inserted into the centre comes out clean. (You may need to cover the top with a sheet of baking parchment if it starts to brown too quickly - it should look darker than a normal sponge cake, but don't let it burn). Cool on a wire rack then slice into 8.