Ginger Golden Syrup Loaf

There is nothing I love to do more on a rainy day than bake.  There's something cosy and comforting about cranking up the oven on a cold day and filling the house with the delicious aroma of baking.  But by far, the most rewarding part is being able to enjoy the fruits of your labour with a nice cup of tea curled up on the couch.  Today, while the weather was miserable outside, I passed the time baking this Ginger Golden Syrup Loaf.  I came across this cake recently when my sister-in-law baked it for Easter.  I absolutely loved it!  It is soft, light, and rich in flavour.  It turns out that the recipe is one of Rachel Allen's from her cookbook 'Cake'.  I'm a huge fan of Rachel's, as not only is she Irish, but she is an amazing cook and her recipes are delicious.  The best part about this cake is that it's really easy to make, which is handy if you have some unexpected guests drop in.

225g Golden Syrup
100g unsalted butter
100g caster sugar
200ml milk
2 eggs, lightly beaten
225g Self Raising flour
1 tablespoon ground ginger
1 teaspoon bicarbonate soda
1 teaspoon salt
Extra 3 tablespoons Golden Syrup, reserved for glazing

Preheat the oven to 180C.

Grease and line the base and sides of a 900g loaf tin with baking paper, with the paper coming above the sides of the tin so that it can be lifted out easily later.

Place the golden syrup, butter and sugar in a saucepan and stir over a low to medium heat until the butter has melted and the mixture is smooth.  Set aside to allow to cool completely, then add the milk and eggs and mix well by hand.

Meanwhile sift the dry ingredients into a large bowl and make a well in the centre.

Pour in the wet ingredients and mix thoroughly (the mixture will be quite runny).

Pour the mixture into the prepared loaf tin and bake in the oven for approximately 50-60 minutes (35 minutes in a Fan Forced oven), or until a skewer inserted into the centre comes out clean.

Remove from the oven and drizzle over the reserved Golden Syrup and brush over the loaf while it is still hot.  Allow the cake to cool for at least 10 minutes in the tin before carefully lifting out onto a wire rack.

Allow to cool completely before serving (unless you're like me and attack it straight away!).

This cake is perfect served with ice cream - and a nice cup of tea!


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