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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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If you like your cake rich, not over-sweet and slightly spicy, this recipe's for you! It's very different and maybe not everyone's cup of tea but I love how the pepper and fresh ginger make your mouth tingle! Ingredients:
120 g honey |
210 g black treacle |
100 g white sugar |
110 g dark sugar |
240 ml vegetable oil |
300 g flour |
2 teaspoons ground cinnamon |
1 teaspoon ground black pepper |
1 teaspoon ground cloves |
250 ml beer |
2 teaspoons bicarbonate of soda |
120 g fresh ginger, pureed |
2 eggs |
Directions:
1. Pre-heat your oven to 180C (170C if fan-assisted).
2. In a large bowl, mix the honey, treacle, sugars and vegetable oil.
3. In a separate bowl, mix the flour, cinnamon, pepper and cloves.
4. In a small pan, gently bring the beer to a boil then add the bicarbonate of soda. Pour onto the oil mixture and gently whisk to combine.
5. Continue to whisk, adding the flour mixture a little a time until it's all combined, then whisk in the ginger.
6. Whisk in the two eggs, then pour into a lined and greased cake tin (or use two tins for thinner cakes) and bake for approximately 1 hour, or until a skewer inserted into the centre comes out clean.
7. Allow to sit on a cooling rack for 20 minutes before removing from the tins and paper.
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