Hairy Bikers Ginger Cake Recipe
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.
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
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.