This cake is a traditional Bonfire Night treat (but great all year round!) and, whilst it couldn’t be considered low-calorie, it is fairly low in fat and very frugal to make, using only 1 egg and 55 g butter or margarine. It improves with keeping in an airtight tin, divides into at least 12 squares and is very cheap on ingredients. The taste is not too “gingery” – a lot less than gingerbread for example – and is enjoyed by the members of my family who don’t really like ginger.
I was going to post a picture for you, but - WHOOPS! – I just ate the last piece!!
225 g (8ozs) self-raising wholemeal (or white) flour
115 g (4ozs) brown (or white) sugar
2 teaspoons of ground ginger
1 teaspoon bicarbonate of soda
115 g (4 ozs) Golden Syrup*
55 g (2ozs) butter (or cooking margarine)
1 medium egg
200ml (7 fluid ounces) semi-skimmed milk (or whatever kind you have)
* I stand the tin inside my scales pan then take out spoonfuls until the total weight is 4 ozs less than it was to start with – it’s less messy!
- Heat your oven to 150 deg. C, 300 F, gas mark 2.
- Line a 20cm (8”) cake tin with greaseproof paper (I use a small rectangular lasagne dish measuring around 9” x 7” as it’s easier to cut the cake into squares with no crumbly waste).
- Lightly mix flour, bicarbonate of soda, sugar and ginger in a mixing bowl.
- Slowly melt the syrup and butter (or marg.) in a saucepan.
- Beat the egg into the milk (I do this in the measuring jug)
- Remove butter and syrup mixture from heat and gradually stir into the flour mixture, stirring well. Add the beaten egg and milk and mix well until smooth.
- Pour the mixture into your lined tin and cook for 1 hour.
- When cooked leave to cool in tin, turn out and cut into squares. Store in an airtight tin.
This is a light spongy cake, not too sweet or sticky and is as good, if not better, 4 or 5 days after it is cooked (if it lasts that long!).
More Frugal Recipes!