Jamaican Ginger Cake
This Jamaican Ginger Cake is not your average cake. Super chefs Darren Purchese and Justine Schofield have come together to create this zesty, spiced cake as seen on Everyday Gourmet. The treacle in this recipe keeps the cake moist whilst also adding a molasses flavour.
- 140g unsalted butter
- 140g CSR Brown Sugar
- 140g CSR Treacle
- Zest of 1 orange, finely grated
- Zest of 1 lemon, finely grated
- 2 eggs
- 210g White Wings plain flour
- 20g ground ginger
- 5g ground cinnamon
- Pinch ground black pepper
- Pinch salt
- 5g bicarb soda
- 170ml milk
- Pre-heat oven to 165ºC. Grease a 18cm diameter non-stick cake tin with removable base.
- Place the butter, sugar and treacle into a large heavy bottomed saucepan and heat over a medium heat. Stir the mixture constantly until it has mixed well, the butter has melted and the sugar has dissolved.
- Remove from the heat and grate in the citrus zests. Allow the mix to cool for 10 mins.
- Sieve the flour with bicarb soda and add the spices and salt into a bowl and mix in the cooled butter and sugar mix. Mix well to remove any lumps and gradually add in the eggs.
- Mix well for a minute and add the milk and again mix well to incorporate.
- Pour the batter into prepared tin and bake for 40 mins until the sponge is cooked.
- Allow the cake to cool and remove from the ring, serve with a dust of icing sugar and orange zest.