Jamaican ginger cake

Ingredients

For 10 servings

• •120 g unsalted butter softened, plus extra for the tin
• •285 g plain flour
• •1 c. à café bicarbonate of soda
• •1 c. à café baking powder
• •2 c. à café mixed spice
• •1 c. à soupe ground ginger
• •200 g light brown soft sugar
• •2 eggs
• •2 c. à café vanilla extract
• •80 ml stem ginger syrup (from a jar of stem ginger), plus extra for the top
• •50 ml honey
• •110 ml coconut milk

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.