Unlike the other giants of teatime cakes, this delicious Jamaican ginger cake is rarely made at home or vegan, so I’m tackling two birds with one stone
tanding tall among the giants of teatime cakes is the delicious sticky ginger cake. It’s unlike the lemon drizzle, victoria sponge or coffee-and-walnut cake in that those three have been baked in kitchens across generations and up and down Great Britain. The Jamaican ginger cake, however, is nearly always bought, and the shop version also includes milk and eggs as traditional key players.
Put the dates and bicarb in a heatproof bowl, cover with 200ml just-boiled water and leave to soften for 10 minutes. Tip the dates and their soaking water into a blender , add the molasses, golden syrup, sugar and oil, and blitz smooth. In a second large bowl, combine the flour, spices, baking powder and salt, then fold in the pureed date mixture until the batter is well combined. Spoon into the prepared tin and bake for 50 minutes, or until a skewer comes out clean. Take the cake out of the oven and, while it’s still in the tin, brush the stem ginger syrup all over the top. Scatter over the chopped stem ginger, leave to cool completely, then remove from the tin, slice and serve.
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