I’m off to a bonfire party this evening at my friend catherine’s house, so of course I had to bake her a catherine wheel cake. I’ve made a ginger parkin in my favourite nordic wear cake tin which i’ve used before for a Clandestine cake club bake, i’ve also added a little sparkle for extra drama.
This is a really moist sticky ginger cake with a big kick of ginger. You can’t beat a good ginger cake, for me there needs to be a lot of ginger, especially at this time of year when it’s cold. I’m including fresh ginger in this recipe for extra warmth as it’s looking likely to be a wet and windy evening!
I made mine in a kitchen aid mixer but this is sheer laziness and the cake could just as easily be made by hand with a mixing bowl and hand whisk
Here’s how to make it:
- 200g unsalted butter
- 135g black treacle
- 135g golden syrup
- 240g dark brown sugar
- 125g self raising flour
- 125g porridge oats
- 1/2 a tsp of bicarbonate of soda
- 15g ground ginger
- a pinch of salt
- 50ml whole milk
- 2 eggs
- 30g of stem ginger in syrup finely chopped
- 10g of fresh ginger
- the juice of 1 lime
Pre-heat the oven to 140°C. Grease the cake tin liberally with melted butter to ensure an easy release after baking. Melt the butter, brown sugar, golden syrup, black treacle and butter together over a gentle heat in a heavy based saucepan. Once all the butter is melted and you have a thick sticky liquid take the pan of the heat and set aside to cool a little.
to prepare the fresh ginger peel off the skin with a knife or a vegetable peeler and chop finely. Place the diced fresh ginger and lime juice into a measuring jug and blend to a puree with a stick blender, set this aside to add later.
Place the flour, oats, ground ginger, salt and bicarbonate of soda into a mixing bowl then place the milk and eggs into a measuring jug and beat with a fork to combine. Add the cooled syrup mixture to the flour and oats and whisk together, then gently pour in the egg and milk mixture, whisking as you go to incorporate the egg mix. Finally fold in the ginger puree and chopped stem ginger. Pour the mix into the prepared cake tin and place onto the middle rack of the preheat oven. Bake for 50-60 minutes or until a skewer inverted into the centre of the cake comes out clean.
Allow the cake to cool slightly then invert onto a cooling rack and allow to cool completely. When ready to serve transfer to a serving dish or cake board, indoor sparklers are optional!