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“If you like your cake rich, not over-sweet and slightly spicy, this recipe's for you! It's very different and maybe not everyone's cup of tea but I love how the pepper and fresh ginger make your mouth tingle!”
READY IN:
1hr 10mins
YIELD:
1-2 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat your oven to 180C (170C if fan-assisted).
  2. In a large bowl, mix the honey, treacle, sugars and vegetable oil.
  3. In a separate bowl, mix the flour, cinnamon, pepper and cloves.
  4. In a small pan, gently bring the beer to a boil then add the bicarbonate of soda. Pour onto the oil mixture and gently whisk to combine.
  5. Continue to whisk, adding the flour mixture a little a time until it's all combined, then whisk in the ginger.
  6. Whisk in the two eggs, then pour into a lined and greased cake tin (or use two tins for thinner cakes) and bake for approximately 1 hour, or until a skewer inserted into the centre comes out clean.
  7. Allow to sit on a cooling rack for 20 minutes before removing from the tins and paper.

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