Easy ginger cake
HB-6902 · Hand-built original · British
A light ginger traybake made by rubbing margarine into flour, then stirring in egg, golden syrup and hot water before baking.
BritishCakes and baking1 hr 30 minMakes 12 slices7 kcalVegetarianDairy-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:12quantities adjust to match
Ingredients
- 7oz self-raising flour
- 7oz sugar
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- 2oz margarine, plus extra for greasing
- 1 free-range egg, beaten
- 2 tbsp golden syrup
- 9fl oz hot water
Method
- Heat the oven to 350°F, and grease and line a 28 by 7 in baking tin with baking paper.
- Mix the self-raising flour, sugar, ground ginger and bicarbonate of soda in a bowl, then rub the margarine in with your fingertips until the mixture looks like breadcrumbs.
- Stir in the beaten egg, the golden syrup and the hot water with a wooden spoon until the batter comes together evenly.
- Pour the batter into the prepared tin and bake it in the middle of the oven for 35 to 40 minutes, until the cake is golden brown and its top springs back when touched.
- Leave the ginger cake to cool in its tin, then cut it into squares; the crumb stays light while the top turns pleasingly sticky as it sits.
Prep: 30 min · Cook: 1 h
Nutrition (per serving, where published)
7 kcalCalories
0.9 gProtein
0.7 gCarbs
0.1 gFat
0 gSaturates
0.1 gFibre
0.3 gSugars
2 mgSodium
0 mgCholesterol
22 mgPotassium
1 mgCalcium
0.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data