You can always rely on Delia to come up with the goods.
The husband asked for a ginger cake to serve up at Cake Club (it’s a sorry tale, come back and read on when you’ve caught up!)
But not any old ginger cake he said. It had to be like a ‘real’ version of those cakes you buy from the supermarket; dark and spicy and smells like the inside of a Jamaica mama’s kitchen.
It had to be sticky and rich and look Caribbean.
This is most definitely the black and sticky version that tastes like burnt sugar and is even better if you wrap it in foil and leave it for a few days.
I added a drizzle of lemon icing sugar on top to give a tangy contrast but you can leave it plain if you prefer.
175g plain flour
1 level tbsp ground ginger
1 level dsp ground cinnamon
pinch of grated nutmeg
half level tsp bicarbonate of soda
2 tbsp milk
75g black treacle
75g golden syrup
75g dark brown soft sugar
1 large egg, lightly beaten
1. Heat the oven to 170 degrees C (gas mark 3). Line a 2lb loaf tin with a loaf liner.
2. Measure out the flour and the spices into a large bowl and set aside.
2. Measure out the treacle, syrup, sugar, butter and 75ml of water into a small saucepan. Heat gently until thoroughly melted. Keep stirring and never let it come anywhere near to the boil.
3. Add the syrup mixture to the flour mixture and beat vigorously until smooth.
4. Beat in the egg a little at a time then add the milk and bicarb mixture.
5. Pour the mixture into the lined loaf tin. Bake in the bottom half of the oven (so the top of the tin is aligned with the centre of the oven) for 1¼ to 1½ hours until well risen and firm to the touch. Remove from the oven and leave to cool in the tin for 5 minutes before turning out.
6. As an extra you can add a touch of lemon icing (just mix a tablespoon of fresh lemon with 3 tablespoons of icing sugar) to give it a zingy extra.
* Recipe from Delia Smith’s Cakes.