Easy ginger cake
This easy ginger traybake cake is sticky, sweet and subtly spiced but still fluffy. It's the perfect tea-time treat for the colder months.
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
Method
Preheat the oven to 180C/350FGas 4. Grease and line a 28x18cm/11x7in 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.
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.
Recipe Tips
Add a little extra ginger if you like your ginger cake quite spicy.
