Ginger Sponge Cake
These moist and flavorful ginger parkin squares are a delightful treat that combines the warm spices of ginger with a hint of sweetness from golden syrup. Perfect for a cozy afternoon indulgence or as a comforting dessert, the aroma of baking this delightful confection wafts through the kitchen, promising a delicious reward after just a bit of patient waiting.
— Constant Cookbook
Ingredients
- 200g/7oz self-raising flour
- 200g/7oz sugar
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- 55g/2oz margarine
- 1 free-range egg
- 2 tbsp golden syrup
- 240ml/9fl oz hot water
Instructions
- Preheat the oven to 180C/350FGas 4. Grease and line a 28x18cm/11x7in baking tin with baking paper.
- Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined.
- Pour the mixture into the prepared tin and bake in the middle of the oven for 35â40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool, cut into squares.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 12 slices
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