Easy ginger cake
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Makes 12 slices
- Dietary
- Pregnancy-friendlyVegetarian
An easy ginger traybake cake that's sticky, sweet and subtly spiced, but super fluffy and light. It keeps really well and there's something so comforting about a ginger cake. It's the perfect tea-time treat for colder months.
Ingredients
- 200g/7oz self-raising flour
- 200g/7oz sugar
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- 55g/2oz margarine, plus extra for greasing
- 1 free-range egg, beaten
- 2 tbsp golden syrup
- 240ml/9fl oz hot water
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 28x18cm/11x7in baking tin with baking paper.
Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs.
Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined.
Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch.
Leave to cool in the tin. Once cool, cut into squares.
Recipe tips
Store ginger cake in an air-tight tin at room temperature. If you need to stack the slices to fit into your tin, separate the layers with baking paper or they will stick together.
Add a little extra ginger if you like your ginger cake quite spicy.
Not all margarine's are suitable for baking – look for baking spread, or check the label.
When measuring golden syrup, dip your spoon into hot water first. This will stop the syrup sticking to the spoon and helps you measure the correct amount.
