It looks like autumn has well and truly arrived – and what better way to keep warm than with a piece of ginger cake? This is a wonderfully quick and easy recipe for when you want a ginger fix pronto, courtesy of The Hairy Bikers’ Mums Know Best programme.
Ginger is one of my favourite spices to use in both sweet and savoury cooking. I’ve used it in various forms – fresh, in syrup, crystallised, ground – and usually more than one type at once, so I was slightly dubious when I saw this particular recipe called for just 1 tsp of ground ginger, and no other type. How gingery could the cake be?
Fortunately, my doubts dissipated on my first bite. That might have *something* to do with the fact I may have added a teensy bit more ginger than called for, but I also think the simplicity of this recipe really lets the pure ginger flavour come through. I was also pleasantly surprised by the texture; it’s a pretty low fat recipe (even though I used butter instead of margarine, as specified) yet the cake is pretty similar to a Jamaican ginger cake, although not quite as dense or spicy.
Overall, this is a brilliant little recipe that I would definitely make again. I think the cake would also be lovely warmed through, drizzled with syrup from a jar of stem ginger and served with custard or cream as a dessert. Yum yum yum!
From the BBC Food website here: http://www.bbc.co.uk/food/recipes/ginger_sponge_cake_51697