Jane's Patisserie takes a classic dense, spiced ginger cake and reinvents it in loaf form, complete with a spiced icing. We love to bake this recipe throughout the winter months but it's particularly perfect for the festive season.
I adore a ginger cake because it’s slightly denser than a sponge, but SO full of flavour. I have had endless requests for a loaf cake version of this, as I have always done a sticky toffee cake… but ginger cake?! Oh, wow. The ginger, cinnamon and nutmeg are wonderful with the additional crystallised ginger for warmth and flavour. Depth and sweetness come from the combination of golden syrup and black treacle, but you can use all of one or the other if you prefer. This easy cake is wonderful served warm with a little butter on, or perfect as a decorated bake.
SERVES: 8
PREP TIME: 15 minutes
BAKE TIME: 50-60 minutes
COOL TIME: 1 hour
INGREDIENTS
- ESSENTIAL: a 900g loaf tin
- 225g plain flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp bicarbonate of soda
- 100g crystallised ginger, chopped
- 125g soft dark brown sugar
- 125g unsalted butter
- 125g black treacle
- 125g golden syrup
- 2 eggs
- 100ml whole milk
For the decoration:
- 75g icing sugar
- ½ tsp ground ginger
- 1-2 tsp water
METHOD
-
Preheat the oven to 180ºC/160ºC fan and line a 900g loaf tin with parchment paper.
-
Add the flour, ground ginger, cinnamon, nutmeg and bicarbonate of soda to a large bowl with the crystallised ginger and soft dark brown sugar. Mix to combine.
-
Add the butter, black treacle and golden syrup to a pan and melt together over a low heat. Pour into the dry ingredients and combine. Add the eggs and milk and stir again to combine. Pour into the lined tin and bake in the oven for 50–60 minutes. Leave to cool for 15 minutes before removing from the tin. Then leave to cool fully.
- Decoration: Add the icing sugar, ginger and water slowly to a bowl and mix to form a thick paste. Drizzle over the cake.
NOTES:
You can sprinkle over pieces of chopped crystallised ginger to decorate as well. If you want a lighter flavour, swap the soft dark brown sugar for soft light brown sugar and use just golden syrup.
LASTS: 4-5+ days at room temperature.
We love to bring these simple savoury muffins from Jane's Patisserie on a picnic, or to pack them into lunchboxes for a tasty lunch on the go. Studded with feta and fragrant garlic, they're full of flavour.
With their snowy icing sugar tops, crinkle cookies have an unmistakably festive feel to them. This simple recipe from Jane's Patisserie is incredibly easy to make so it's ideal for a Christmas baking session with the kids.
A lemon meringue pie is one of the most fresh and zingy bakes you can make and my classic recipe features on my blog, but for this book I wanted to improve it if I could and that’s when I came up with individual Mini Lemon Meringue Pies.
I am obsessed with all things ‘blondie’ and these Cinnamon Blondies hit the spot.
I find that a quiche is one of those bakes that lends itself well to lunchtime, dinnertime or even as part of a mid-afternoon snack.
Your favourite cookbook authors have spoken, and these are their favourite food memories. From ice cream in Paris to takeaway pizza, read about their most-treasured gastronomical moments.
Discover famous chefs’ favourite ingredients. From French butter to chocolate, these are the five must-haves that cooking pros keep on hand.
In honour of the Australian release of her latest book, Jane's Patisserie: Celebrate!, we caught up with Jane Dunn. Learn about her most-used ingredient, favourite food memory and more.
