Saturday, 16 April 2011

Ginger Sponge Cake - easy

This cake recipe from Ruth Sutcliffe comes from The Hairy Bikers - Mums Know Best - lovely series of programmes with tons of do-able recipes. This cake is really quick and easy to make and is tasty and moist. It's lovely served either hot or cold with stewed dried or fresh figs (and cream!)

Oven: 180 deg.C (350 F)
Baking time: approx. 35 - 40 mins.


200g. (7ozs) self raising flour
200g. (7ozs) sugar
1 tsp ground ginger
1 tsp bi-carb.
55g. (2ozs.) cold butter (original recipe uses margerine)
1 large free range egg - beaten
2 tbls. golden syrup
240ml. (9fl.oz) hot water

1. 11"x 7" baking tin (lined with greaseproof) -
I used one of the rubber baking dishes 24cm x 24cm (approx.) (9" square) - so you dont need to grease or line this.) I love these baking dishes!

2. Sieve the flour, sugar, ground ginger and bicarb into a large bowl.

3. I cut the cold butter into pieces and place it in my food processor with about half of the flour mix. Pulse this gently together until it forms nice 'breadcrumbs', then add back into to the rest of the flour.

4. Add the syrup mixed with the hot water, the beaten egg, and mix well with a wooden spoon.

5. Pour the mixture (which is looseish) into your baking dish and bake until golden brown and firm to the touch - test with a skewer in the center to see if done.

I served the cake with cooked Dried Figs - Large Dried Figs and Baby Figs:-

Almost cover the Figs with Apple Juice and microwave, covered, until figs are nice and soft.
Taste, and add either honey, maple syrup, agave nectar or sugar - to taste, and add a little lemon juice too.
AND some pouring cream of course!

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