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Three Ginger Cake
recipe
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London
Three Ginger Cake
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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Versatile and deeply nostalgic, a moist molasses-y ginger-y slice is as irresistible with a mid-morning cup of coffee as it is for a teatime treat or a festive dessert. This warming spiced ginger cake is your savior during the holiday madness. Easy to assemble and even better after a few days of mellowing, it is the perfect seasonal kitchen accessory or homemade gift.
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You Need

8-10 servings

  • For the Ginger Cake

    • 80g fresh ginger, peeled and thinly sliced
    • 40g stem ginger
    • 2 tbsp ginger syrup from the jar
    • 200g mild molasses
    • 50g golden syrup
    • 150g caster sugar
    • 50g dark muscovado sugar
    • 250ml vegetable oil
    • 350g plain flour
    • 1 tbsp ground ginger
    • 1 tsp ground cinnamon
    • 1/2 tsp ground cloves
    • 1/2 tsp salt
    • 250ml water
    • 2 tsp bicarbonate of soda
    • 2 large eggs

  • For the Icing (optional)

    • 150g icing sugar
    • 1 tbsp lemon juice or juice from half a clementine

    • How To

    1. Grease and line a 23cm springform or loose bottomed cake tin with oil/butter and parchment. (You can also make this in mini cake or loaf tins for gifts).
    2. Finely chop the fresh and the stem ginger either by hand or in a magimix and set aside.
    3. In a large bowl, mix the molasses, golden syrup, stem ginger syrup, sugars and oil.
    4. In another bowl, combine the flour, ground ginger, cinnamon, cloves, salt and stir together.
    5. Bring a small saucepan with the water to the boil. Add the bicarbonate of soda and immediately add to the molasses/sugar/oil mixture and stir together to completely incorporate all the ingredients. Add the chopped gingers.
    6. Pour the flour mixture over the sugar mixture and stir together, careful to always stir in the same direction (this ensures a lump-free batter).
    7. Add the eggs and mix until fully amalgamated into the batter.
    8. Cover the bowl with cling film and allow the mixture to sit for an hour (or up to 2 hours). A new minutes before you are ready to bake, preheat your oven to 160C.
    9. Give the batter one last stir and pour into the prepared cake tin and bake for about an hour (check after 50 minutes but could take up to 70 minutes depending on your oven). The top should be springy to the touch and a cake tester should come out clean. Allow to cool in the pan.
    10. When ready, run a knife around the edge of the pan to release it. Gently invert the cake onto a plate or rack to remove the parchment from underneath and then re-invert onto a serving plate.
    11. If you want to ice the cake, stir together the icing sugar and citrus juice of choice and mix until it is smooth enough to spread on the cake. Allow to drip down the sides and enjoy.