This cake has a real gingery punch to it, with a zing of lemon. I was going to take a photo of the finished cake, but it was so delicious that a couple of hours later my family has grazed their way through it and only this little bit was left. I would say that it ranks as one of my most yummy and deliciously tasty soft cakes, not from any amazing ability on my part, but it just seems to reliably deliver every time. So, with thanks to my girlfriend who generously passed it on, here it is:
225g butter/ marg
200g light muscovado sugar
170g SR flour & pinch of salt
1 teasp. ground ginger
30g ground almonds
Grated zest of 1.5 lemons
4 balls stem ginger, chopped
1 tabs. of syrup from stem ginger jar
2 tabs. of syrup from stem ginger jar
75g castor sugar
Juice of 1.5 lemons
2 balls stem ginger cut into fine slivers
Oven 180 degrees
Large lined loaf tin, about 23 x 13
Beat butter and sugar together until creamy.
Add eggs, one at a time and beat.
Add flour, and all other cake mix ingredients and mix gently.
Spoon into the tin, and bake for 45-50 minutes until a skewer comes out clean.
Make the drizzle by mixing together the syrup, sugar and lemon juice. Prick cake all over with the skewer whilst hot, and spread the slivers of ginger over the top. Then spoon over the drizzle, and leave to cool in the tin.
The cake will freeze for a month.