I have always followed David Herbert in The Australian Magazine … he has some wonderful recipes and this is certainly one of them.
Ginger is one of those ingredients that you either love or hate … for me it is a love “affair” … of the right kind!
I have made this recipe with and without the syrup as detailed in the original (see base for link), but my preference is for it without the syrup. And I use more ginger than the original recipe too … told you I had a love affair with ginger!
This makes a large loaf that keeps well for a few days without refrigeration.
Ingredients
30g fresh ginger, peeled weight
120g butter
130g maple syrup
120g molasses
2 tbls ground ginger (level tablespoons)
1 tsp mixed spice
220g light muscovado sugar (or brown sugar)
1 tsp sea salt flakes
370g self raising flour
250g full fat milk
2 x 59g large eggs
Icing sugar for dusting, if desired
Instructions
Preheat oven to 160°C fan forced, and place rack in middle of oven
Line a large loaf tin (25cm x 9.5cm base measurement) with baking paper
Place ginger into TM bowl and chop 3 seconds / speed 7
Scrape around sides
Add butter, maple syrup and molasses and heat 3 minutes / 90 / speed 1
Add the rest of the ingredients in the order listed and mix 10 seconds / speed 4
If necessary use your spatula to stir around bowl to help incorporate the ingredients as you don’t want to overmix the batter
Pour mixture into tin and bake for 50 to 55 minutes or until skewer inserted in the centre comes out clean (it took 55 minutes in my oven)
Remove cake from oven and rest for 10 minutes before removing to a cake rack to cool completely (cool loaf upside down on cake rack to help level top, as the top tends to dip a little and this will help even it out … that is if this bothers you … it does me he he!)