Ginger Cake
A moist and slightly sticky ginger cake, perfect with custard or on its own.
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- •4 Eggs
- •Soft brown sugar
- •Sunflower oilCan use vegetable oil as an alternative
- •Black treacleCan substitute with golden syrup, maple syrup, or molasses
- •Self-raising flourIf using plain flour, add 3 tsp baking powder
- •1 teaspoon Baking powderOnly if using self-raising flour
- •1/4 teaspoon Salt
- •2 teaspoons Ground ginger4 grams
- 1
Grease and flour a 2-pound (900g) loaf tin.
5 min
- 2
Preheat oven to 160°C (325°F, Gas Mark 3).
5 min
- 3
Add 4 eggs to a large bowl.
1 min
- 4
Add soft brown sugar, sunflower oil, and black treacle to the bowl.
3 min
- 5
Whisk the mixture until amalgamated.
1 min
- 6
Sift in self-raising flour, baking powder, salt, and ground ginger.
2 min
- 7
Mix until smooth and silky.
1 min
- 8
Pour mixture into the prepared tin.
1 min
- 9
Bake for 50 minutes. Check doneness with a cocktail stick.
50 min
- 10
Cool in the tin for 15 minutes, then remove and cool completely on a wire rack.
15 min
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Pizza
Any style of pizza