The ULTIMATE Mini Ginger Cake!

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 margarine
50g brown sugar
25g treacle
25g golden syrup
1/2 egg
75ml milk
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!


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