Ginger is one of those ingredients that just becomes even more appealing in winter. It’s warming flavour seems to add a gentle hum to everything around it and it’s beautiful in desserts, cakes and biscuits and served with a lovely cuppa. This sponge cake is an absolute joy and is perfect fresh out of the oven or warmed up and served with fresh cream. Enjoy!
- 200g self-raising flour
- 200g sugar
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- 55g margarine, plus extra for greasing
- 1 free-range egg, beaten
- 2 tbsp golden syrup
- 240ml hot water
- Thickened cream, to serve
1. Preheat the oven to 180°C. Grease and line a 28cm x 18cm baking tin with baking paper. Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined.
2. Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool, cut into squares and serve with cream.
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