Jamaican ginger cake

Method

1. 1

   Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g (2lb) loaf tin with baking parchment. Mix the flour, bicarb, baking powder, mixed spice, ginger and ½ tsp fine salt in a bowl.

2. 2

   In a separate bowl, tip in the butter and sugar and beat together using an electric whisk, until smooth and fluffy, 3-5 mins. Add the eggs, vanilla, stem ginger syrup, honey and coconut milk and beat until evenly mixed.

3. 3

   Tip in the dry ingredients and gently fold the batter until no streaks of flour remain, taking care not to overmix. Pour the batter into the prepared tin and bake on the middle shelf of the oven for 1 hr - 1 hr 20 mins, until a skewer inserted into the centre comes out clean. Remove and brush over a little stem ginger syrup. Leave in the tin until completely cooled, then serve in slices. Will keep in an airtight container for up to a week.

Nutrition

calories

367 calories

fatContent

13 grams fat

fiberContent

1 grams fiber

sugarContent

25 grams sugar

sodiumContent

0.49 milligram of sodium

proteinContent

5 grams protein

carbohydrateContent

56 grams carbohydrates

saturatedFatContent

8 grams saturated fat

Indicative values from the source, for the original recipe.

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