This is my currant favourite ginger cake, the delicious ginger flavour, the crunchy topping, simple to make, holds really well and actually improves in an airtight box.
Line a 20cm square tin with non stick paper and set the oven 180c Gas 4
80g butter
100g treacle
60g golden syrup
150g self-raising flour
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
1 teaspoon mixed spice
2 eggs, beaten
topping
2 tablespoons sugar
juice and rind of 1 lemon
1 tablespoon crystallised ginger, finely chopped
Melt the butter, treacle and golden syrup in a small saucepan over a gentle heat, set aside. Mix the flour, soda and spices together in a large bowl, add in the eggs and melted butter mixture. Stir until smooth. Pour into the prepared tin and bake for 30/35 minutes or until a skewer inserted in the centre comes out clean.
To make the topping – place the sugar, juice, rind and ginger in a small pan, heat gently till the sugar dissolves, simmer for a minute or two. when the cake is cooked remove from the oven, pierce all over with a skewer, then pour the syrup over and leave to cool completely.