THIS RECIPE IS FROM CRUMB: THE BAKING BOOK by RUBY TANDOH
This isn’t the brittle, biscuit type of gingerbread — this one is moist, cakey and deliciously dark. It’s a very wet batter, easier to pour than to spoon into the tin, so don’t be alarmed. The smooth, almost chocolatey stout rounds the flavour of the cake and keeps it beautifully tender. You can use milk instead, if you prefer, but the result won’t have quite the same treacly depth.
This cake tastes even better in the days after baking: a little self-restraint will really pay off if you can bear to leave it untouched for a day or two. That said, it rarely lasts longer than a few hours in our house.
Makes one 20cm round cake
60g unsalted butter
60g soft dark or light brown sugar
5–6cm piece root ginger, grated
100ml stout, porter or brown ale
1 large egg, lightly beaten
120g plain flour
2 teaspoons ground ginger
½ teaspoon bicarbonate of soda
¼ teaspoon salt
20cm round cake tin
1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line the tin with baking parchment.
2 Combine the butter, treacle and sugar together in a pan over a low heat just until the butter is melted. Stir in the fresh ginger and ale. Using a whisk or fork, beat in the egg.
3 Mix the flour, ground ginger, bicarbonate of soda and salt together in a large bowl. Add the wet ingredients to this gradually, whisking all the time, and continue to mix until the mixture is combined and clump-free.
4 Pour the mixture into the prepared tin and bake for 25–30 minutes. It’s done when the top is springy and a knife inserted into the middle comes out clean.