I made this gorgeous loaf ages ago, and then completely forgot to write the post about it! It comes from Rachel Allen’s ‘Cake‘ – a fabulous book which the Bakewell Cake that I made a few months ago came from too. If you’re a fan of ginger then you’ll love this – it didn’t last long in our house!

Ingredients (for a 900g/2lb loaf tin)

225g/8oz golden syrup
100g/3.5oz butter
100g/3.5oz caster sugar
75g/3oz stem ginger in syrup, chopped (plus 3 tbsp of syrup for the glaze)
200ml/7fl oz milk
2 eggs, beaten
225g/8oz self-raising flour
1 tbsp ground ginger
1 tsp bicarbonate of soda
1 tsp salt

Method

1. Preheat the oven to 180C/350F/Gas mark 4. Line the base and sides of the loaf tin with baking parchment, with the paper coming above the sides of the tin so that it can be lifted out easily later.

2. Place the golden syrup, butter and sugar in a saucepan and stir over a medium-low heat until the butter has melted and the mixture is smooth. Set aside and allow to cool, then mix in the ginger, milk and eggs.

3. Meanwhile, sift the remaining ingredients into a large bowl. Make a well in the centre, then pour in the wet ingredients and mix thoroughly.

4. Tip the mixture – which will be quite runny – into the prepared loaf tin and bake in the centre of the oven for 50-60 minutes or until a skewer inserted into the centre comes out clean.

5. Remove from the oven and drizzle or brush the reserved stem ginger syrup over the loaf while it’s still hot. Allow to cool for 10 minutes in the tin, then lift the cake out of the tin and place on a wire rack. Peel away the baking parchment and leave to cool down fully.

6. Enjoy with a cuppa!

The post Ginger golden syrup loaf appeared first on Hello! Hooray!.

Ingredients

(for a 20cm/8in diameter cake tin)

150g butter, softened (plus extra for greasing)
150g caster sugar
2 eggs
A few drops (not more than 1/8 teaspoon) of almond essence or extract
50ml milk
150g self-raising flour, sifted
150g ground almonds
150g fresh or frozen (and defrosted) raspberries
25g flaked almonds
Icing sugar for dusting
Whipped cream and raspberries to decorate (optional)

Method

1. Preheat the oven to 180C/350F/Gas mark 4, then butter the sides of the cake tin and line the base with a disc of baking parchment.

2. Cream the butter in a large bowl until soft. Add the sugar and beat until the mixture is light and fluffy.

3. Whisk the eggs and the almond essence or extract together in a small bowl for a few seconds or until just combined, then gradually add the eggs to the creamed butter mixture, beating all the time. Next beat in the milk, then add the flour and ground almonds, carefully folding these in until they are just mixed.

4. Next add the raspberries and fold in gently so as not to break them up too much. Tip the batter into the prepared tin, then scatter over the flaked almonds. Bake for 50-55 minutes or until a skewer inserted into the centre of the cake comes out clean.

5. Remove from the oven and allow to cool in the tin for 10 minutes. Use a small sharp knife to loosen the edges, the carefully remove the cake from the tin and leave to cool completely on a wire rack before transferring to a serving plate.

6. Dust with icing sugar (as you can see, I forgot that bit!), and you could serve with softly whipped cream and decorate with fresh raspberries. And don’t forget to enjoy with a cuppa!

Post updated 28th September 2016.

If you want to make an extra special version of this delicious cake, check out my recipe for Bakewell cake with raspberry curd filling – just click on the link below to find the recipe

The post Bakewell Cake appeared first on Hello! Hooray!.