Sticky Ginger Cake
A strange but very easy and effective recipe of my Mother's. It uses both the raising agent in the flour and added sodium bicarbonate, frothed up with lemon juice, to raise it.
Ingredients
| 140g | Butter |
| 230g | Black Treacle |
| 140g | Light Brown Sugar |
| 300g | Self Raising Flour |
| 1½ level tsp (5g) | Bicarbonate of Soda |
| 3 level tsp (6g) | Mixed Spice |
| (use prepacked mixed spice, or mix to taste — e.g. 3g allspice, 2g powdered cinamon, 1g powdered nutmeg) |
| 4 level tsp (8g) | Powdered Ginger |
| 180 ml | Water |
| 35 ml | Lemon Juice |
| Grated rind of 1 small lemon |
Method
Pre-heat the oven to 180°C. Grease a 200mm × 300mm rectangularbaking tin.
Put the butter, black treacle and sugar into a pan and heat gently until all is liquid. Sieve the flour, bicarbonate of soda and spices together, add the melted ingredients and beat until smooth. Put the water, lemon juice and lemon rind into a pan, bring to boiling point, and to the other ingredients and mix well. Pour into the prepared tin. Bake in the centre of the oven at 180°C for about 50 mins.
Allow to cool somewhat, then cut into rectangular pieces, but leave in the tin until cold before taking them out.