Nigella's Gingerbread Cake

 

INGREDIENTS
Makes about 20 squares or 3 small cake gift boxes (as seen above)

• 150g butter
• 200g golden syrup
• 200g black treacle
• 125g dark muscovado sugar
• 2 tsps finely grated ginger
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• 1 tsp bicarbonate of soda, dissolved in 30ml (2 tbsps) of warm water
• 250 ml full fat milk
• 2 eggs, beaten
• 300g plain flour

 

1. Preheat the oven to fan 160 and line a baking tray with baking parchment. You can either use one tray measuring approx 30 x 20 x 5cm like a brownie tin, or divide the mixture into smaller trays for instance if you are making them as gifts in the presentation boxes as above.
2. In a saucepan, melt the butter, sugar, syrup, treacle, fresh and ground ginger, cinnamon and cloves, over a low heat until all melted together.
3. Take off the heat, add the milk, eggs and dissolved bicarb of soda in the water.
4. Put your flour into a separate bowl and pour in the liquid ingredients, beating until well mixed. It will be quite a liquid batter so don’t worry if it looks very runny compare to other cake mixes.
5. Pour your mix into your prepared roasting trays and bake in the oven for about 45 minutes (if you have used the smaller presentation boxes have a check at 35 minutes). Don’t overcook, the mix should be risen and firm on top but still a little spongy and a skewer shouldn’t be dry if pushed into the bake.

I melted some white chocolate and drizzled over the cake, however, you can sprinkle with icing sugar instead.