Ginger & white chocolate cake
- Preparation and cooking time
- plus cooling
- Serves 10-12
Bake our sticky ginger cake in a bundt tin for the wow factor. Spiced with stem ginger and decorated with white chocolate icing, it's a real crowd pleaser
- 220g unsalted butter , softened
- 365g self-raising flour
- 200g muscovado sugar
- 50g black treacle
- 150g golden syrup
- 2 large eggs , lightly beaten
- 300ml milk
- 2 balls stem ginger in syrup, finely chopped, plus 50ml of the syrup
- 1 tsp fine sea salt
- 3 tsp ground ginger
- ½ tsp cinnamon
- ½ tsp bicarbonate of soda
- small handful of crystallised ginger pieces, chopped, to decorate
For the white chocolate icing
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Melt 1 tbsp butter in a small pan, then stir in ½ tbsp flour to create a wet paste. Brush it over the inside of a 9-inch bundt tin. Put the remaining butter, sugar, treacle and golden syrup in a pan set over a medium heat and stir until everything has melted together. Leave to cool a little.
- STEP 2
Pour the mixture into a large bowl and whisk in the eggs and milk. Fold in the stem ginger, remaining flour, salt, ground ginger, cinnamon and bicarb. Tip into the prepared tin and bake for 40-45 mins, or until firm to the touch. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.
- STEP 3
To make the icing, whisk the milk, ginger syrup and icing sugar together. Melt the chocolate in a heatproof bowl in the microwave in 1-min bursts. Leave to cool a little, then whisk into the milk mixture. Spoon the icing over the cake, then decorate with the crystallised ginger pieces.
DON’T HAVE A BUNDT TIN?
Don’t have a bundt tin? Use a 23cm round springform cake tin. Don’t brush with the flour paste; instead, butter and line with baking parchment and bake the cake for 15-20 mins longer at the same temp.