Makes 16 squares
This is a decadently moist ginger cake!
- 250g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 2 tsp ground ginger
- ½ tsp ground cinnamon
- 100g butter
- 100g dark muscovado
- 100g golden syrup
- 50g treacle
- 250ml buttermilk
- 2 eggs
- 1 tsp vanilla extract
- 432g can crushed pineapple,drained and juice reserved
- 2.5cm knob of fresh ginger, peeled and finely grated
- Preheat the oven to 180°C. Grease and line a 23cm square brownie tin.
- Sift flours, baking powder, bicarbonate of soda and spices into a large bowl.
- Put the butter, sugar, syrup and treacle into a small saucepan and heat until the butter has melted and the sugar has dissolved. Allow to cool slightly.
- Beat the buttermilk, eggs and vanilla together in a jug.
- Pour the treacle mix onto the flour and stir well. Then add the buttermilk mix and mix gain before folding in the drained pineapple and grated ginger.
- Pour into the prepared tin an bake for 1 – 1¼ hours.
- Allow to cool into the tin before turning out and cutting into 16 squares.
This cake is delicious as it is. However, here are a couple of alternative serving suggestions.
- Prior to cutting into squares sift 225g icing sugar into a bowl then stir in 1-2tbsp of the pineapple juice to make a thick icing. Spread over the cake then sprinkle with some chopped glacé ginger. Allow the icing to set before cutting into squares.
- This cake also makes a fabulous dessert when served with a fresh pineapple and chilli compote (pictured). Take a medium pineapple quarter it and remove the tough core and the outer skin. Dice the flesh into 5mm pieces and place in a bowl. Deseed and chop 1 medium sized red chilli. Put this in a saucepan with 150ml water and 150g granulated sugar. Heat until the sugar has dissolved then simmer for 5 mins. Allow to cool before pouring over the pineapple along with 2tbsp dark spiced rum. Serve the cake cut into squares or rounds (if you want to be cheffy about it) with some pineapple compote and a dollop of whipped cream.