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Winter Warmer Dark Ginger Cake

by Global Food Traveller (follow)
sophiesnotinkansas.blogspot.com www.sophie-wilson.co.uk
Cakes (149)      Ginger (29)      Desert (9)     
Deliciously dark and perfect for winter nights

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Makes: 6-8 servings

250g self raising flour
2 x teaspoons ground ginger
Half teaspoon ground cinnamon
1 x teaspoon bicarb of soda
Half teaspoon grated nutmeg
200g black treacle
4 x pieces of stem ginger
2 x tablespoons syrup from stem ginger jar
60g candied ginger
Zest from two lemons
120g natural light Muscavado Sugar
2 x medium free range eggs
250ml skimmed milk

Place the treacle, butter and ginger syrup in a saucepan and warm gently
Cut the stem ginger into medium size chunks and the candied ginger into small pieces
Sieve the sugar and add this together with the stem ginger, candied ginger and lemon zest to the warm treacle mixture
Stir the mix occasionally to ensure ingredients are well mixed together
Sieve the flour, ground ginger, ground cinnamon, bicarb, grated nutmeg into a bowl and add a pinch of sea salt
Mix the eggs into a bowl and whisk gently with the milk
Take the treacle mix off the heat and add the flour bowl contents slowly ensuring ingredients are well integrated
Add the egg/milk to the treacle/flour and stir until all smoothly combined
Line a 5 x 10 baking tin with baking parchment , pour the cake mix in and place in oven at 180 degrees for 40 mins.
Test with a skewer coming out clean when cake is ready
Wrap cake in foil and leave for at least 3 or 4 days if possible before tasting...if you can!

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