This Hairy Bikers Ginger Cake is a sticky and fluffy traybake, which is made with ground ginger and golden syrup. It’s the perfect tea-time treat, ready in about 45 minutes.
Hairy Bikers Ginger Cake Ingredients
- 200g (7oz) self-raising flour
- 200g (7oz) sugar
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- 55g (2oz) margarine, plus extra for greasing
- 1 free-range egg, beaten
- 2 tbsp golden syrup
- 240ml (9fl oz) hot water
How To Make Hairy Bikers Ginger Cake
- Preheat Oven and Prep Pan: Preheat your oven to 350°F (180°C / 160°C Fan / Gas 4). Grease a 28x18cm (11x7in) baking tin and line it with baking paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the self-raising flour, sugar, ground ginger, and bicarbonate of soda.
- Rub in the Margarine: Add the margarine to the dry ingredients. Using your fingertips, rub the margarine into the flour mixture until it resembles fine breadcrumbs.
- Add Wet Ingredients: Add the beaten egg, golden syrup, and hot water to the bowl. Mix well with a wooden spoon until you have a smooth, combined batter.
- Bake the Cake: Pour the batter into the prepared tin and spread it evenly. Bake in the middle of the oven for 35–40 minutes. The cake is done when it’s golden-brown and the top is springy to the touch.
- Cool and Serve: Leave the cake to cool completely in the tin before cutting it into squares to serve.
Recipe Tips
- How to measure golden syrup easily? To prevent the sticky syrup from clinging to your spoon, dip the spoon in hot water first. The syrup will slide right off, giving you a more accurate measurement.
- Can I make it spicier? If you love a strong ginger flavor, feel free to add a little extra ground ginger to the dry ingredients for a spicier kick.
- What kind of margarine should I use? Not all margarines are created equal for baking. For the best results, look for a specific baking spread or check the product’s label to ensure it’s suitable for cakes.
- How do I store the cake? Store the ginger cake in an airtight tin at room temperature. If you need to stack the slices, place a piece of baking paper between the layers to prevent them from sticking together.
What To Serve With Ginger Cake
This comforting cake is a classic tea-time treat and is delicious on its own, but also pairs well with:
- A simple cup of hot tea or coffee
- A dollop of whipped cream or clotted cream
- A spread of butter
- A scoop of vanilla ice cream
How To Store Ginger Cake
- Store: Keep the completely cooled cake in an airtight container at room temperature. It keeps very well and the sticky top often gets even better the next day.
Ginger Cake Nutrition Facts
- Calories: ~150 kcal per slice
- Protein: 2g
- Fat: 4g
- Carbohydrates: 27g
- Sugar: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The hot water helps to melt the fats and dissolve the sugar and golden syrup, creating a smooth, liquid batter that results in a wonderfully moist and fluffy cake.
Yes, you can substitute the margarine with an equal amount of unsalted butter if you prefer.
While this cake is traditionally served plain, a simple lemon glaze or a cream cheese frosting would be a delicious addition.
Try More Recipes:
Hairy Bikers Ginger Cake Recipe
Description
A super fluffy, light, and comforting ginger traybake cake with a wonderfully sticky and sweet top, perfect for tea-time.
Ingredients
Instructions
- Preheat oven to 350°F (180°C / 160°C Fan). Grease and line an 11x7in (28x18cm) baking tin.
- In a bowl, mix flour, sugar, ginger, and bicarbonate of soda.
- Rub in the margarine with your fingertips until the mixture resembles breadcrumbs.
- Stir in the beaten egg, golden syrup, and hot water until you have a smooth batter.
- Pour the batter into the prepared tin.
- Bake for 35–40 minutes until golden and springy to the touch.
- Cool completely in the tin before slicing into squares.
Notes
- Use a baking-specific margarine or spread for the best results.
- Dip your spoon in hot water before measuring the golden syrup to prevent it from sticking.
- The cake keeps well in an airtight container at room temperature.
- For a spicier cake, feel free to add a little more ground ginger.
