There's nothing like a naughty little cake to brighten up ones day and even the simplest of creations can be just the tonic to the everyday blues. These little ginger cakes only require a modicum of effort to prepare, but with a deep rich flavour and soft, yet still biscuity texture they are oh so satisfying to devour. I personally like mine served just with a cup of leaf tea, but you could also try them warm with cream, custard or cold ice cream. Nom nom nom!
Prep time: 15 Mins
Baking time: 20-25 Mins
150g Unsalted Butter (Softened)
190g Dark Muscovado Sugar
2 Large Eggs
1tsp Baking Powder
200g Plain Flour
2tsp Ground Ginger
1/2 Jar of Stem Ginger in Syrup
Here we go! Preheat the oven to 180C/350F/Gas 4 and line a 12 hole muffin tin with paper cases. In a large bowl cream together the butter and sugar, then beat in the eggs one at a time. Sift in the baking powder and 100g of plain flour, then give it a mix. Splash in the milk, followed by the other 100g of plain flour along with the ground ginger, then mix together to a smooth, consistent batter. Take the ginger from the syrup, chop finely and fold through the batter. Spoon equally into your prepared cases and bake in the centre of the oven for 20-25 minutes, until a toothpick comes out clean when inserted into the middle of one of the cakes. When you are happy the cakes are baked remove and transfer each to a wire rack. Brush over the stem ginger syrup and leave to tool. All finished!