Source: Dark and sticky ginger cake
- 180 g unsalted butter softened
- 170 g dark muscovado sugar
- 4 eggs yolks
- 8 eggs whites
- 400 g treacle
- 270 g plain white flour
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground mace
- 0.5 tsp ground cloves
- 5 pieces fresh ginger thumb size, peeled and grated
- 5 pieces crystallised ginger grated
- 5 tsp crystallised ginger syrup
- 1 shot espresso coffee
- 1.5 tsp baking powder
- 1 tbsp caster cugar
- 250 g sour cream
- Line a 30cm springform tin with greaseproof paper. Preheat the oven to 150C/300F/gas 2.
- Beat the softened butter in a bowl. Add the muscovado sugar and beat for 4 minutes. On a gentle speed, add one egg yolk at a time until all are included.
- Pour in the treacle. Tip in the flour, the spices, the fresh and crystallised gingers, and the ginger syrup. Mix deftly, but swiftly.
- Now, add the coffee, then the baking powder and mix.
- In a separate bowl, beat the egg whites until stiff, then add the caster sugar, beating all the while until peaked. Fold ⅓ of the egg white mix into the batter, then ⅓ of the sour cream, and continue thus until all is mixed swiftly and deftly.
- Pour the batter into the prepared cake tin. Smooth the surface. Put the cake in the oven and bake for 1 hour. Check with a skewer inserted within for doneness. If longer is required then check every 5 minutes or so.
- Cool the cake and store in an airtight container somewhere cool – for a fair few days, if possible, before deciding on whether to serve with custard, cream or ice-cream – or all three, perhaps.