The Hairy Bikers Ginger Cake is a moist, rich, and warmly spiced cake that brings together the deep flavors of ginger, golden syrup, and treacle. It’s the perfect cake to enjoy with a cup of tea or as a comforting dessert on a chilly day. This traditional British cake is easy to make and filled with the bold, aromatic flavors of ginger, making it a favorite for ginger lovers.
What is Hairy Bikers Ginger Cake?
The Hairy Bikers Ginger Cake is a classic British recipe featuring a soft and moist sponge packed with the bold flavors of ground ginger, stem ginger, golden syrup, and treacle. The cake is sweet but with a signature warm spice, perfect for those who love rich, aromatic desserts. It’s traditionally served as a loaf or square slice, and its sticky texture only gets better as it sits, making it a great make-ahead cake.
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Why You Should Try This Recipe
- Deep Ginger Flavor: Perfect for those who love the rich taste of ginger in their desserts.
- Moist and Sticky Texture: This cake stays soft and moist for days, improving in flavor as it sits.
- Simple to Make: With basic ingredients, this cake is easy to prepare.
- Perfect for Tea Time: An ideal cake to serve alongside a hot cup of tea or coffee.
- Traditional British Recipe: A timeless dessert that brings comforting flavors of ginger and molasses.
- Great for Sharing: Perfect for family gatherings, afternoon tea, or even as a gift.
Ingredients Needed to Make Hairy Bikers Ginger Cake
- Plain flour: 225g to form the base of the cake.
- Ground ginger: 2-3 teaspoons for a strong, warming ginger flavor.
- Butter: 115g unsalted butter, to add richness to the cake.
- Golden syrup: 100g, for sweetness and stickiness.
- Black treacle: 75g, for a deep, molasses-like flavor.
- Brown sugar: 75g, for sweetness and moisture.
- Eggs: 2 large eggs, to bind the ingredients and give structure.
- Milk: 150ml, to keep the cake moist and soft.
- Bicarbonate of soda: 1 teaspoon, to help the cake rise.
- Stem ginger: 50g finely chopped (optional), for extra ginger flavor and texture.
Equipment
- Loaf tin: A 2lb loaf tin or an 8-inch square tin for baking the cake.
- Mixing bowls: For combining the wet and dry ingredients.
- Saucepan: To melt the butter, sugar, and syrups.
- Whisk: For mixing the batter.
- Cooling rack: To cool the cake after baking.
Instructions to Prepare Hairy Bikers Ginger Cake
1. Prepare the Cake Batter
- Preheat the Oven: Preheat your oven to 160°C (320°F) and grease and line your loaf or square tin with parchment paper.
- Melt the Syrups and Butter: In a saucepan, gently heat the butter, golden syrup, black treacle, and brown sugar together over low heat until melted and combined. Stir well, then remove from heat and let cool slightly.
- Mix the Dry Ingredients: In a large mixing bowl, sift together the plain flour, ground ginger, and bicarbonate of soda.
- Add the Wet Ingredients: Make a well in the center of the flour mixture and pour in the cooled syrup mixture, eggs, and milk. Whisk everything together until smooth and fully combined.
- Stir in the Stem Ginger: If using, gently fold the finely chopped stem ginger into the batter for extra flavor.
2. Bake the Cake
- Pour the Batter: Pour the prepared batter into your lined loaf tin or square tin, ensuring it’s evenly spread.
- Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the tin for 10 minutes before transferring it to a cooling rack to cool completely.
What Goes Well With Hairy Bikers Ginger Cake
- Clotted cream: A generous dollop of clotted cream adds a rich, creamy contrast to the spiced cake.
- Vanilla ice cream: The cool, creamy ice cream pairs beautifully with the warm, spicy notes of ginger.
- Custard: A warm, creamy custard is a perfect traditional pairing for ginger cake.
- Lemon drizzle: A tangy lemon glaze or drizzle adds a refreshing citrus contrast to the warm ginger flavors.
- Whipped cream: A light, airy topping that balances out the dense, moist cake.
Expert Tips for Making the Best Hairy Bikers Ginger Cake
- Use fresh ginger: For an even more intense ginger flavor, you can add a small amount of grated fresh ginger to the batter.
- Let it sit: This cake actually improves in flavor after a day or two as it becomes stickier and more flavorful.
- Don’t overmix: Overmixing the batter can result in a dense cake, so mix just until combined.
- Test for doneness: Insert a skewer into the center of the cake—if it comes out clean, the cake is ready.
- Store for better flavor: Store the cake wrapped in foil or an airtight container, as the flavors deepen over time.
Easy Variations of Hairy Bikers Ginger Cake
- Add spices: For a spicier cake, add a pinch of cinnamon, nutmeg, or allspice to the batter.
- Orange ginger cake: Add orange zest to the batter for a citrusy twist on the ginger flavor.
- Gluten-free option: Substitute the plain flour with a gluten-free flour blend for a gluten-free version.
- Ginger and chocolate: Add dark chocolate chips to the batter for a rich, indulgent ginger and chocolate cake.
- Sticky toffee ginger cake: Drizzle the cake with a sticky toffee sauce for an extra sweet, decadent dessert.
Best Practices to Store Hairy Bikers Ginger Cake
- Room temperature: Store the cake in an airtight container at room temperature for up to 5 days. The cake becomes even more moist and flavorful as it sits.
- Freezing: You can freeze the cake by wrapping it tightly in cling film and aluminum foil. Freeze for up to 2 months, and thaw at room temperature before serving.
Best Practices to Reheat Hairy Bikers Ginger Cake
- Microwave: Warm individual slices in the microwave for 15-20 seconds to soften and bring out the sticky texture.
- Oven: Reheat the whole cake in a preheated oven at 150°C (300°F) for 10-15 minutes until warmed through.
How Can I Make Hairy Bikers Ginger Cake Healthier?
- Reduce sugar: Use less sugar in the recipe, or substitute it with a natural sweetener like honey or maple syrup.
- Whole wheat flour: Replace some or all of the plain flour with whole wheat flour for added fiber.
- Reduce fat: Replace half the butter with unsweetened applesauce for a lower-fat version.
- Skip the treacle: Omit the black treacle for a lighter cake with a milder flavor.
Nutrition Value (per serving)
- Calories: 330 kcal
- Protein: 4g
- Fat: 12g
- Carbohydrates: 50g
- Sugar: 30g
- Fiber: 2g
FAQs
Can I make ginger cake without treacle?
Yes, you can make ginger cake without treacle by substituting it with extra golden syrup or molasses. This will result in a slightly lighter flavor, but the cake will still be delicious and moist.
How long does ginger cake last?
Ginger cake can last up to 5 days when stored in an airtight container at room temperature. The flavor and texture actually improve over time, making it even more moist and sticky.
Can I freeze ginger cake?
Yes, ginger cake freezes well. Wrap the cake tightly in cling film and aluminum foil, and freeze for up to 2 months. Thaw the cake at room temperature before serving.
How can I make ginger cake more moist?
To make ginger cake more moist, be sure to use enough liquid ingredients like milk and golden syrup. You can also add a bit of unsweetened applesauce or yogurt to the batter for extra moisture.
Final Words
The Hairy Bikers Ginger Cake is a rich, moist, and flavorful cake that’s perfect for ginger lovers. It’s an easy-to-make dessert with a deep, spiced flavor that gets better with time. Whether you’re serving it for a special occasion or enjoying it with a cup of tea, this ginger cake is sure to become a favorite!
More By British Baking Recipes
- Hairy Bikers Boiled Fruit Cake
- Mary Berry Boiled Fruit Cake
- Mary Berry Pineapple Fruit Cake
- Nigella Rhubarb Ice Cream
Hairy Bikers Ginger Cake Recipe
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
The Hairy Bikers Ginger Cake is a classic British recipe featuring a soft and moist sponge packed with the bold flavors of ground ginger, stem ginger, golden syrup, and treacle. The cake is sweet but with a signature warm spice, perfect for those who love rich, aromatic desserts. It’s traditionally served as a loaf or square slice, and its sticky texture only gets better as it sits, making it a great make-ahead cake.
Ingredients
- Plain flour: 225g to form the base of the cake.
- Ground ginger: 2-3 teaspoons for a strong, warming ginger flavor.
- Butter: 115g unsalted butter, to add richness to the cake.
- Golden syrup: 100g, for sweetness and stickiness.
- Black treacle: 75g, for a deep, molasses-like flavor.
- Brown sugar: 75g, for sweetness and moisture.
- Eggs: 2 large eggs, to bind the ingredients and give structure.
- Milk: 150ml, to keep the cake moist and soft.
- Bicarbonate of soda: 1 teaspoon, to help the cake rise.
- Stem ginger: 50g finely chopped (optional), for extra ginger flavor and texture.
Instructions
1. Prepare the Cake Batter
- Preheat the Oven: Preheat your oven to 160°C (320°F) and grease and line your loaf or square tin with parchment paper.
- Melt the Syrups and Butter: In a saucepan, gently heat the butter, golden syrup, black treacle, and brown sugar together over low heat until melted and combined. Stir well, then remove from heat and let cool slightly.
- Mix the Dry Ingredients: In a large mixing bowl, sift together the plain flour, ground ginger, and bicarbonate of soda.
- Add the Wet Ingredients: Make a well in the center of the flour mixture and pour in the cooled syrup mixture, eggs, and milk. Whisk everything together until smooth and fully combined.
- Stir in the Stem Ginger: If using, gently fold the finely chopped stem ginger into the batter for extra flavor.
2. Bake the Cake
- Pour the Batter: Pour the prepared batter into your lined loaf tin or square tin, ensuring it’s evenly spread.
- Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the tin for 10 minutes before transferring it to a cooling rack to cool completely.
