I think it’s safe to say that I am more of a cook than a baker. Probably because I cook every day. However, this cake was really nice, and in many ways I approached it the same way as I would savoury food. The sponge recipe is just a standard sponge, if you know a better one, by all means use that – this is more about the flavours.
Baking time: 20-25 minutes (180c fan oven)
Total time: c. 2 hours.
For the cake:
8 oz margarine (I use stork)
8 oz unrefined golden caster sugar (or just caster sugar…)
8 oz self-raising flour
4 free range eggs (no exceptions here)
1 tsp baking powder
1-2 inches fresh ginger
1 tsp ground nutmeg
1 tsp turmeric
2 tbsp cocoa
1 tbsp golden syrup
For the icing:
3 1/2 oz (100g) room temperature butter
2 tbsp icing sugar
1 tbsp caster sugar
7oz (200g/a tub) of full fat cream cheeeeeeese
Whatever you want, but I used a ‘Florentine’ Graze Box.
- Mix the marg and the sugar together in a nice big mixing bowl. (I just got a new mixing bowl and old skool prestige hand mixer from Romsey Retro in Hope Street Yard yay 🙂 )
- Crack the eggs into another bowl and whisk them up.
- Add about 1/4 of the eggs to the sugar and marg, mix, then add about 1/4 of the flour, mix. Repeat until all egg and flour has combined. Mix in the baking powder.
- Move just under half the mixture to another bowl. Add chocolate and Golden Syrup to this half.
- Grate the ginger (I use this cool spanish grater thing I found in a market on Parker’s Piece – see main image – because it turns it into a paste, but you can also use a normal cheese grater.)
- Mix the ginger, turmeric and nutmeg into the remaining cake mixture. The turmeric won’t make it particularly yellow yet, but it gets pretty bright in the oven.
- Blob little bits of each mixture into the bottom of a tin. I use two small tins and stick the cakes together because I’m terrible at cutting cake through the middle. This should look a bit like polka dots. I didn’t take a picture as I only decided to write this blog half way through eating the cake, but here’s a good example.
- Get a knife and swirl the mixture around. Don’t over-do it so the colours just merge, but you don’t want it to look blobby either when you cut into it. Also, try and get rid of any air pockets somehow at this stage, I didn’t and it was a bit lumpy :(.
- Combine the butter and icing sugar and beat until the mix goes quite pale. Add the cream cheese and caster sugar and beat some more. Decorate the cake once it is completely cool.