Ginger cake

Ingredients

• 300g plain gluten free flour
• 2tbsp ground ginger
• ½ tsp cinnamon
• ½ tsp allspice
• 150g unsalted butter
• 150g dark brown sugar
• 150g golden syrup
• 175g treacle
• 250g jar of stem ginger in syrup, (drained and finely chopped)
• 50ml syrup from the stem ginger
• 250ml milk
• 1 heaped tsp bicarbonate of soda
• 2 large eggs

Instructions

1. Preheat the oven to 160°C. Grease and line the baking tray.
2. Add the butter, syrups and sugar to a large saucepan and place on a low heat. Keep stirring until the butter has melted and is fully combined. Remove from the heat for 1-2 minutes to cool slightly.
3. Add the milk, eggs and bicarbonate of soda to a jug and lightly whisk. Once it's cooled slightly, pour the milk and egg mix into the butter/sugar mix and whisk together using an electric whisk until combined.
4. Sift the flour and spices into the mix and whisk together until fully combined. Fold in the chopped stem ginger, and then pour the batter into the baking tin. It should be a thick, runny batter. Smooth the surface out and place in the oven.
5. Bake for 45-60 minutes, until a skewer inserted in the middle comes out clean and the cake is starting to come away from the sides of the pan. Remove from the oven and leave in the tin on a cooling rack until completely cool before slicing into squares.