It comes as no surprise to anyone who knows me, that my passion is food, the big astonishment however, if God came down right now and said, ‘ok Jax, choose a passion for the rest of your life’, I would drop food like a hot rock and pick music. Vinyl, CD’s and of course back…
Sweet N Spicy Gingerbeer Cake
Some cakes are made to be drizzled with warm custard and this one is no exception. Of course it’s also fab with custard and / or cream, it’s entirely up to you. However the silky-ness of the custard paired with this warm, spicy and aromatic sponge is just heavenly.
Prep Time: 15 mins
Cook time: 1 hour
100g unsalted butter or JfHx *Sweet As Butter – room temp
3/4 cup JfHx *Sweet Spice Mash Up Sugar
1/2 cup golden syrup
1 tbsp fresh grated ginger
260g plain flour
1 tsp baking powder
1/4 tsp salt
3/4 cup ginger beer
1/2 cup chopped nuts
1/2 cup chopped crystallised ginger
Jax Food Hax : Sugar Mix 4#
Preheat oven to 160 and lightly grease & line a round cake / muffin or bundt tin.
Pop your butter, sugar, and golden syrup in a bowl and beat for 2 minutes or until well combined.
Add eggs 1 at a time ensure you beat well before adding the next. Add the ginger.
Sift together the flour, baking powder and salt, add a third to the mixture, beat, then half the ginger beer, finish with remaining flour mixture and beer, beat until you have a lovely silky batter.
Gently fold through the nuts and crystallised ginger
Pour into your prepared tin and bake for 1 hour or until the skewer comes out clean.
SERVE : Wedges of warm cake covered in lashings of custard.
Jax Says : This cake goes specifically well with my Orange Zest Infused Custard
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