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“A soft, moist and springy ginger cake perfect as a pudding with cream or custard, or something to eat with a cup of tea/coffee as a day time treat. it is a recipe that I made up on the spot fancying a ginger tasting cake using what I had handy at the time. It is quick and easy to make and is quite tasty too. feel free to change it how you would like to suit your tastes. after all what fun is cooking/baking if you don't experiment with something.”
READY IN:
50mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat over to 180°c.
  2. mix the sugAr and margarine in a bowl till light and fluffy.
  3. Add one egg and some flour with cocoa powder and fold in to the mix.
  4. Repeat till all egg and flour is gone.
  5. Grate the stem ginger or chop into small pieces and add into the mix.
  6. Add 4 tablespoons of golden syrup to the mixture.
  7. Add 2 tablespoons of syrup from a jar of stem ginger as well.
  8. Add the cinnamon and orange extract to the mix and fold for a minute or two to get some air into the mixture.
  9. Place the mixture into one 9 inch cake tin (or any tin you like to use).
  10. Place just above the middle of the oven for 30 too 35 minutes.
  11. Take out of the oven and leave to cool slightly before removing it from your cake tin.
  12. Enjoy with whatever else you like.

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