Jamaican Ginger Cake

Ingredients

• 300g self-raising flour
• 2 tbsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground mixed spice
• 375ml full fat milk
• 165g soft dark brown sugar
• 1 tsp bicarbonate of soda
• 150g diced unsalted butter, plus more for greasing the tin
• 85g black treacle or fancy molasses
• 165g golden syrup
• 65g chopped crystallised ginger
• 80g ginger syrup
• 1 egg, beaten

Method

1. Preheat the oven to 160ºC convection.
2. Sift the self-raising flour, ground ginger, ground cinnamon, and mixed spice into a large bowl.
3. Pour the milk into a large, heavy-based saucepan, add the soft dark brown sugar, and warm over a medium heat, stirring frequently, until the sugar has dissolved.
4. As soon as the milk mixture is just about to boil, remove it from the heat.
5. Put the butter, black treacle or molasses, and golden syrup into a medium saucepan.
6. Bring to a simmer over a medium heat and stir until fully combined into a smooth syrup.
7. Gradually pour the syrup mixture into the flour and spice mixture, stirring constantly, until fully incorporated.
8. Keep whisking while gradually pouring in the warm milk mixture, until the batter is very smooth.
9. Add the chopped crystallised ginger, ginger syrup, beaten egg, and bicarbonate of soda.
10. Whisk the mixture thoroughly until everything is evenly combined.
11. Cover the bowl and leave the batter to stand at room temperature for 1 to 2 hours.
12. Grease a 26cm springform cake tin with butter and line the base and sides with baking paper.
13. Stir the mixture well before pouring it into the prepared cake tin.
14. Bake for about 1 hour, until the cake springs back when touched and a toothpick inserted into the centre comes out clean.
15. Remove from the oven and leave the cake to cool in the tin for about 20 minutes.
16. Take the cake out of the tin and serve warm, or allow it to cool fully for a stickier texture.