Jamaican Ginger Cake with Lemon Icing
Winter has well and truly arrived and we have been battered by rain and high wind for the past week. What better to bake on a winters day than an old fashioned Jamaican spicy ginger cake. I looked around for a recipe that would deliver a cake from my childhood with a sticky and rich malty texture and found exactly what I was looking for in one of Hugh Fearnley Whittingstall recipes. I added a lot more stem ginger to mine than was originally noted because I love it and added the lemon icing for a tangy contrast to the sticky sweet ginger. You can serve this as a tea cake slice or warm as a pudding with custard or ice cream. It will keep in an airtight container for up to a week
50g unsalted butter
80g dark muscovado sugar
100g black treacle or molasses
100g golden syrup (cane syrup, I think)
50ml dark rum
150g preserved stem ginger(candied ginger/crystalized ginger) finely chopped, plus a little of its syrup
2 free range eggs, lightly beaten
150g self-raising flour
1 tsp ground allspice
1 tsp ground ginger
1 pinch salt
Preheat the oven to 180C/350F/ gas mark 4.
Grease a loaf tin, round baking tin or oven-proof frying pan that’s about 22cm in diameter, and line with baking parchment.
Lightly grease the paper.
Melt together the butter, sugar, treacle and syrup either in a pan or microwave, then allow to cool.
Place the stem ginger ( keep a few pieces for decoration) into a food processor and add the melted butter and sugar mix to it and blitz till the ginger is finely chopped.
Add the eggs and blitz again
Sift together the flour, allspice, ginger and salt, then add to the mixture and stir until smooth.
Pour into the lined tin and bake for 40-45 minutes, until a skewer inserted into the centre comes out clean. Leave to cool in the tin.
To make the icing combine a tablespoon of lemon juice with 2-3 tablespoons of icing sugar.