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Preserved Ginger Cake

In the original book, and ever since, this has been one of my own top favourites, and has been hugely popular with everyone. But this time round we have used the all-in-one method, so it’s much easier, and we’ve discovered the whole thing freezes beautifully for up to a month.

 
 
 Preserved Ginger Cake

  Makes 15 squares

Ingredients
 225g self-raising flour
 1 slightly rounded teaspoon baking powder
 175g spreadable butter
 175g golden caster sugar
 3 large eggs
 1 tablespoon black treacle
 1 level dessertspoon ground ginger
 2 tablespoons milk
 1 heaped tablespoon ground almonds
 2 tablespoons ginger syrup (from the preserved ginger)
 7 pieces preserved stem ginger
For the icing and topping:
 225g white fondant icing sugar
 juice of 1 large lemon
 Pre-heat the oven to 170ºC, gas mark 3
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Equipment
To make this you’ll need a Silverwood oblong tin 20cm by 26cm, 4cm deep, buttered and with a liner.  Click here for stockists

This recipe is from Delia's Cakes

Method

Begin by placing the opened tin of black treacle in a saucepan of barely simmering water to warm it and make it easier to spoon.

Meanwhile sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then add the butter, golden caster sugar, eggs, treacle and ground ginger.

Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.

After that fold in the milk, along with the heaped tablespoon of ground almonds and the ginger syrup. Then chop 5 of the pieces of stem ginger fairly small and fold these into the cake mix too.

Spread the cake mix in the tin, level it off with the back of a tablespoon and bake for 40–50 minutes near the centre of the oven or until the cake is risen, springy and firm to the touch in the centre.

Leave to cool in the tin for 10 minutes, then lift the cake out of the tin using the liner and place it on a wire rack.

Then, holding the liner at one end, use a palette knife to slide the cake directly onto the rack, and leave until cold.

For the icing: sift the icing sugar into a bowl and mix with enough lemon juice to make the consistency of thin cream. Spread the icing over the top of the cake, and never mind if it dribbles down the side in a few places – it looks nice and homemade.

Cut the remaining 2 pieces of stem ginger into 15 pieces and arrange in lines of three across the cake.

For serving, cut the cake into 15 squares.

 

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