The texture of this cake is lovely and light with a full ginger flavour.
- 120 g fresh Ginger Tiger, peeled and very finely chopped
- 1 cup sugar
- 1 cup vegetable oil
- ¾ cup golden syrup
- ¼ cup honey
- 2 ½ cups flour
- 1 tsp cinnamon
- ½ tsp allspice
- ½ tsp finely ground black pepper
- 1 cup water
- 2 tsp baking soda
- 2 lightly beaten room temperature eggs
- Preheat the oven to 180°C and line a 23cm tin with baking paper.
- Cut an extra circle of baking paper (or brown paper) slightly smaller than the tin to lie over the top of the cake midway through baking. This will prevent the top from burning.
- Mix together the sugar, oil, golden syrup and honey in a bowl. (Use the mixing bowl of your electric mixer if you have one).
- In another bowl, sift the flour, cinnamon, allspice and pepper.
- Place the water in a saucepan and bring to the boil.
- Stir the baking soda into the boiling water, then mix this into the bowl containing the syrup mixture.
- Add the Ginger Tiger and mix well.
- Slowly beat in the flour mixture and then the eggs a little at a time until combined. (The mixture is quite runny.)
- Pour into the prepared tin and cook for about 1 hour. Test by inserting a wooden skewer. The cake is ready when the skewer comes out clean. (You can put the paper 'lid' on the cake after about half an hour to stop the top getting too brown).
- Leave the cake in the tin to cool for 30 minutes before taking it out.
- When completely cool, dust with icing sugar and serve with crème fraiche and a piece of crystallised ginger, or ice with your favourite icing.