This is my go-to ginger cake recipe; it’s literally the BEST ginger cake I have ever tried. I’ve been using this recipe from BBC Good Food for at least five years and it has always been a winner. I have omitted the caramel icing just to keep it simple but if you’re going all out I HIGHLY recommend making it because it’s magical. I’ve also quartered the recipe to fit in two 10cm mini cake tins because I live with my boyfriend and there is no way we can eat an entire cake! Well we could but we shouldn’t.
50g brown sugar
25g golden syrup
87g plain flour
1 tsp ground ginger
1/2 tsp baking soda
tbsp of chopped crystallized ginger
Preheat you oven to 170 degrees Celsius and spray two non-stick 10cm mini cake tins.
In a medium sized pot melt the margarine, brown sugar, treacle and golden syrup on a medium to high heat. Once the margarine has completed melted leave to cool until for a good ten minutes.
Add the butter mixture to a medium sized bowl and add the egg, milk, flour, ginger and baking soda – stir until fully combined.
Pour the cake mix until the half way up the mini cake tins, sprinkle the chopped crystallized ginger and bake for 15 – 25 minutes or if a knife comes out clean when inserted into the cake.
Leave to cool and serve with a dusting of icing sugar and a cup of tea!