Desserts
Easy ginger cake
This easy ginger cake is sticky, sweet and subtly spiced but still fluffy. It’s the perfect tea-time treat for the colder months.
Ingredients
- self-raising flour: 200g/7oz self-raising flour
- sugar: 200g/7oz sugar
- ground ginger: 1 tsp ground ginger
- bicarbonate of soda: 1 tsp bicarbonate of soda
- margarine: 55g/2oz margarine, plus extra for greasing
- egg: 1 free-range egg, beaten
- golden syrup: 2 tbsp golden syrup
- 240ml/9fl oz hot water
Method for Easy ginger cake
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Preheat the oven to 180C/350FGas 4. Grease and line a 28x18cm/11x7in baking tin with baking paper.
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Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs.
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Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined.
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Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch.
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Leave to cool in the tin. Once cool, cut into squares.
Easy ginger cake