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cake, 8-12 slices depending on your appetiteMedium
By Graham Garrett and Cat Black
Published 2015
This reminds me of the Jamaica Ginger cake I loved as a kid. I dehydrate thin slices of this to serve with foie gras. But equally everybody likes a piece of cake with a cup of tea. This gets better and better over the few days after you make it
Melt the butter, treacle, syrup and sugar in a pan, being careful not to burn.
Mix together the flour, spice, ground ginger, baking powder, bicarbonate of soda, and salt. Beat in the eggs, then the milk to make a smooth batter. Add the melted sugar mixture then fold in the stem ginger.
Pour into a lined and greased 24