Yorkshire ginger cake
This traditional English ginger cake is infused with spices which gives it a wonderfully warm fragrance.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
6 |
|
eggs |
|
250 |
g |
brown caster sugar |
|
300 |
g |
butter, at room temperature |
|
500 |
g |
molasses sugar (or honey) |
|
500 |
g |
flour |
|
10 |
g |
ground ginger |
|
5 |
g |
baking powder |
|
10 |
g |
baking soda |
|
1 |
|
lemon |
Preparation method
- Preheat the oven to 150˚C.
- Beat the butter with the sugar in a planet mixer until light and fluffy.
- Add the eggs to the butter mixture a little at the time.
- Sieve the dry ingredients together into a mixing bowl.
- Stir the molasses sugar or honey through the butter mixture.
- Fold in the dry ingredients.
- Lastly, fold in the juice of one lemon.
- Grease a square 20x20cm baking tin with butter.
- Pour in the batter and bake for one hour.
- Cool the cakes for 20 minutes in the baking tin, then turn out and allow to cool further on a cooling rack.
Serving suggestions
- Serve in the traditional English way with butter.
- Use the cake in a composition where it replaces sponge cake.