This is not one for the Thermomix … every time I have tried to convert it I find it is “overbeaten” and the mix doesn’t bake as well as it should … so this is one for the conventional method, and I promise, it is so easy to do you won’t mind at all.
Lemon icing goes really well with this, but it is just as nice plain with a dusting of icing sugar to dress it up a little for guests.
Ingredients
300g plain flour
1 tsp bicarb soda
1 tsp allspice
1 tsp cinnamon
¼ tsp nutmeg
120g light muscovado sugar, or brown sugar
170g blackstrap molasses
170g golden syrup
3 tbls freshly grated ginger
160g butter, melted
2 x 59g eggs, room temperature
200g sour cream, room temperature
2 tsp vanilla extract
Zest 1 orange, finely grated
Instructions
Preheat oven to 160°C fan forced, and place rack in middle of oven
Line a large loaf tin (25cm x 9.5cm) or a 22cm (base measurement) round spring form tin with baking paper
In a large bowl sift together the flour, bicarb soda, allspice, cinnamon and nutmeg
Put aside
In another bowl mix together the brown sugar, molasses, golden syrup and ginger
Add melted butter to wet mix ensuring it is completely absorbed
Add eggs and mix again ensuring they are completely absorbed
Stir in the sour cream, vanilla and orange rind
Finally, gently fold the dry mix into the wet mix … do not overbeat, but ensure that all the dry mix has been incorporated
Put mixture into chosen tin and bake for 60 minutes, turn tin around and continue for another 10 to 15 minutes or until skewer inserted in the centre comes out clean (it takes exactly 1 hour 15 minutes in my oven for the round tin, and 1 hour 10 minutes for the loaf tin)
Remove cake from oven and rest for 10 minutes before removing to a cake rack to cool completely
Keeps well for a few days … does not need to be refrigerated.
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/jamaican-ginger-spice-cake/