5 pieces of preserved stem ginger in syrup, chopped
36ml of ginger syrup
1 heaped teaspoon ground ginger
175g Demerara sugar
3 large eggs, beaten
18ml of golden syrup
225g self-raising flour
1 level tablespoon of ground almonds
36ml of milk
Method Prep:15min › Cook:45min › Ready in:1hr
Pre-heat your oven to 170 C, 325 F or gas mark 3.
Take a 6 x 10 inch cake tin which is 1 inch in depth and line it with baking parchment (greaseproof paper or silicone paper) making sure the paper extends 1 inch above the edge of the tin.
Cream the butter and Demerara sugar together until light and fluffy. Slowly, a little at a time, add the beaten eggs and incorporate them fully into the mixture. Mix in the ginger syrup and golden syrup.
Sift the flour and ground ground ginger together and gradually fold into the mixture. Add the almonds and the milk, mixing thoroughly. Stir in the chopped preserved ginger. Gently stir in the quartered glace cherries.
Spread the mixture evenly in the bottom of the lined tin. Bake on the middle shelf of your pre-heated oven for 45 minutes or until the cake is risen, springy and firm to the touch in the centre.
Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool. Cut into desired size squares. Eat and enjoy with a nice hot cup of tea.
This turned out quite damp and the ginger was overpowering. I like the strength of the ginger, but others might want to reduce the amount of stem ginger used to temper the taste a little.
13 Dec 2014