Small batch old fashioned ginger cake without compromise
Want to bake a ginger cake that has plenty of ginger heat and that gets better with age, but the recipe is too large. This small batch old fashioned ginger cake solves that problem. It retains everything that makes the large cake perfect. Heat of ginger, moist and a soft crumb. The best part is on the second day the flavour has deepened. Perfect!
Small batch
Sometimes making small batch recipes is just a matter of cutting back on the ingredients to fit into a small cake tin. While other times you need to go through a trial an error process to ensure the cooking time is correct.
In this case it only took three attempts to get the perfect combination of ingredients, tin size, oven temperature and baking time. The recipe is based on my add link to post when ready which has been a real winner.
This recipe calls for half an egg, check out How to get half an egg? Life saving hack.
How to serve your old fashioned ginger cake
The cake is so moist and soft it stands up to being served as is but you can make it more luxurious by serving with lightly whipped cream, ice cream, natural yoghurt – my favourite though is mascarpone, that deep rich creaminess is divine.
Small batch old-fashioned ginger cake
Ingredients
Equipment
Method
- Preheat the oven to
160 °C °C and line a 23cm x 13cm loaf tin with parchment paper.TIP: place a drop of oil or butter under the paper to stop it slipping - Place a saucepan on low heat and melt together the butter, sugar, golden syrup and black treacle.Don't allow the mixture to boil.63 g unsalted butter, 50 g light brown sugar, 75 g black treacle
- Sift the remaining dry ingredients into a medium mixing bowl.125 g plain flour, 1 tbsp ground ginger, ½ tsp ground mix spice, ½ tsp bicarbonate of soda
- Pour the saucepan contents into the dry ingredients and mix until just combined.
- Add the milk and beaten egg, then beat until smooth. It will take on a glossy/shiny appearance when ready.75 ml milk, ½ large egg
- Pour into the prepared loaf tin. Smooth the top by gently shaking or using the back of a damp metal spoon.
- Place in the centre of the oven and bake for 30-35 minutes or until a skewer inserted into the centre is clean when removed.
- Allow the cake to cool in the tin for 10-15 minutes before transferring to a wire rack to cool fully.
- Dust with icing sugar before serving.
Notes
- Custard
- Whipped cream
- Mascarpone