I met Margaret several years ago at Questors Choir where we both sing soprano. This is Margaret’s recipe for ginger cake, only very slightly tweaked by me!
Ginger is a versatile ingredient as it is used in savoury and sweet dishes. Although the part of the ginger plant used in cooking is often called the ‘root’ it is actually a rhizome. A rhizome is a part of the stem that is underground. Other common rhizomatous plants are the iris, lily of the valley and bamboo.
According to this website (take all claims with a little pinch of salt 😉) ginger is a veritable superfood! It is good for indigestion and nausea. It has anti inflammatory and antioxidant properties – so it is excellent for reducing exercise induced muscle pain – hurray! Ginger cake is medicine! Well maybe not quite… 🙂
I used butter, equal amounts of syrup and treacle and added some chopped ginger – the kind that comes in syrup, shaped into balls. I also added a small amount of extra spice – grated nutmeg and half a teaspoon of mixed spice. The nice thing about using two smaller tins is that then you have a spare – to give away or put in the freezer for another day.
The ginger flavour is mild and the texture is moist. The little chunks of preserved ginger were definitely a positive addition. Thank you Margaret for this recipe, which I will add to my easy cake repertoire.
PS: Update on last week’s post – I am fully recovered, and completed the 11km run down the canal to Brentford Lock and back this morning!