Hairy Bikers Ginger Cake Recipe
This Hairy Bikers Ginger Cake Recipe combines syrup, milk, flour, and spices into a soft, rich cake with a warm, comforting taste.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Wooden spoon or silicone spatula
- Electric mixer (optional but helpful)
- Saucepan
- 20cm cake tin (square or round)
- Baking parchment
- Cooling rack
- Measuring cups and spoons.
Ingredients
- 225 g plain flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon mixed spice
- 115 g unsalted butter
- 115 g brown sugar
- 200 g golden syrup
- 75 g black treacle
- 1 large egg
- 200 ml milk
Optional additions:
- 50 g crystallized ginger finely chopped
- Powdered sugar for dusting
Instructions
Step 1: Preheat and prepare
- Preheat your oven to 180°C (350°F). Line your cake tin with baking parchment. This step is important because the sticky nature of this cake means it can cling to the tin if not properly lined.
Step 2: Melt butter and syrup
- In a saucepan over low heat, combine the butter, brown sugar, golden syrup, and treacle. Stir gently until everything melts into a smooth, glossy mixture. The aroma at this stage is already incredible—rich, sweet, and slightly smoky.
- Remove from heat and allow it to cool slightly. This prevents the egg from cooking when added later.
Step 3: Mix dry ingredients
- In a large bowl, sift together the flour, baking soda, ground ginger, and mixed spice. Sifting helps remove lumps and ensures even distribution of spices throughout the cake.
Step 4: Combine wet ingredients
- In a separate bowl, whisk together the egg and milk. Slowly pour this into the slightly cooled syrup mixture, stirring continuously to create a smooth liquid base.
Step 5: Bring it all together
- Pour the wet mixture into the bowl of dry ingredients. Stir gently until fully combined. The batter will be quite thin—almost pourable—and that’s exactly what you want for the Hairy Bikers Ginger Cake Recipe.
- If you’re using crystallized ginger, fold it in at this stage.
Step 6: Bake
- Pour the batter into your prepared tin and bake for 40–45 minutes. The top should be firm, slightly cracked, and spring back when touched lightly.
Step 7: Cool and serve
- Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack. Slice once cooled—or enjoy it slightly warm for an extra comforting experience.
Notes
First, don’t rush the melting process. Letting the butter and syrup gently combine creates a smoother texture and deeper flavor.
Second, embrace the runny batter. It might feel unusual if you’re used to thicker cake batters, but this is what gives the cake its signature moistness.
And finally, trust your senses. The smell, the look, the slight spring when you touch the top—these are your best indicators of doneness.