There is something about the pinch of cold wind that makes one crave all things ginger.I had a tin or golden syrup sitting patiently waiting to be used for something other than flapjacks, as well as a small tub of sour cream, with no apparent purpose, chilling in the fridge.
This is the second recipe I try from Jen at Milk and Honey, to great success.
Strangely, both are cakes (see quadruple chocolate cake), and both originate from Nigella Lawson.
My cake did not come out as dark and enticing (I used regular brown sugar, not dark brown, and date molasses instead of regular molasses) as Jen’s, but the flavor was absolutely spot on.
The pillowy cake was just the right thing to curl up in an XL single sofa, with a steaming cup of black coffee, a purring cat, and re-runs of Harry Potter.
3/4 cup butter
1/2 cup golden syrup
1/2 cup date molasses
2/3 cup brown sugar
2 tsp finely grated fresh ginger
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
Soda slurry: 1 tsp bicarbonate of soda, dissolved in 2 Tbsp warm water
1 cup sour cream
2 eggs, lightly beaten
2 1/3 cups flour
Put the butter, sugar, golden syrup, molasses, fresh ginger, ground ginger, cinnamon and cloves into a saucepan and place it over a low heat until the butter has melted.
Put the flour into a large bowl and pour in the liquid ingredients.
Pour the batter into the prepared tin and bake for 40-50 minutes until risen and firm on top.
Transfer the tin to a wire rack and let it cool completely in the tin before slicing.